KIMCHI sa KusinaNiKayne
Ingredients
· 1 medium napa cabbage
· salt
· 1 tablespoon grated garlic (5 to 6 cloves)
· 1 teaspoon grated ginger
· 1 teaspoon sugar
· 2 to 3 tablespoons fish sauce
· 1 to 5 tablespoons Korean red pepper flakes (gochugaru)
· radish peeled and cut into matchsticks
· 4 scallions, trimmed and cut into 1-inch pieces
Instructions
Part 1 - Preparing the Cabbage
1. Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage in a large bowl, massage it with your hands ( you may use gloves) until it softens. Keep for 1-2 hours.
3. Rinse and drain the cabbage with a cold water for 3 times and drain
Part 2 - Making the Paste
Combine the garlic, ginger, sugar, and fish sauce in a small bowl and mix to form a smooth paste. Mix in the red paper flakes (gochugaru), using 1-2 tablespoon for mild and up to 5 tablespoons (or more) for spicy.
1. Gently squeeze any remaining water from the cabbage mix it with the paste (on part 2)
2. Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. You may use the gloves to protect the hands.
3. Pack the kimchi into the jar:Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
4. Let it ferment. Keep the jar in a room temperature for 1-3 days and refrigerate.
Notes:
Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged.
Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
