Kimchi full recipe 😋 tasty and easy to make

Here's a basic recipe for making kimchi at home, which should be adaptable with ingredients available in India:

Ingredients:

1

medium Napa cabbage (or substitute with Chinese cabbage if Napa isn't available)

1/4 cup sea salt (not iodized table salt, as it can make kimchi bitter)

Water for brining

5-6 cloves garlic, minced

1 teaspoon grated ginger

1-2 tablespoons fish sauce (optional; if you want to keep it vegetarian, omit this or use soy sauce instead)

1-2 teaspoons sugar

1-5 tablespoons Korean red pepper flakes (gochugaru) - adjust for heat preference (If unavailable, you can use regular red chili powder, but the flavor will differ)

1 bunch green onions, cut into 1-inch pieces

**1 small carrot, julienned (optional for added crunch

and color)

1/2 cup daikon radish, julienned (optional; if you can't find daikon, regular radish will work but might be sharper in taste)

Equipment:

Large mixing bowl

Colander

Glass jars or plastic containers with lids for fermentation

Instructions:

Prepare the Cabbage:

Cut Cabbage: Slice the cabbage lengthwise into quarters, then cut each quarter into bite-sized pieces.

Brine: In a large bowl, dissolve the sea salt in about 4 cups of water to make a brine. Submerge the cabbage in the brine, placing a weight on top if necessary to keep it submerged. Let it sit for 1-2 hours, tossing

occasionally. The cabbage should soften and become limp. 

Rinse: After brining, rinse the cabbage under cold water several times to remove excess salt. Drain in a colander.

Make the Kimchi Paste:

Mix Paste: In another bowl, combine garlic, ginger, fish sauce (if using), sugar, and red pepper flakes. Mix until it forms a paste.

Add Vegetables: Stir in green onions, carrot, and radish into the paste.

Combine:

Mix with Cabbage: Squeeze out excess water from the cabbage and add it to the paste mixture. Mix thoroughly, ensuring the cabbage is well-coated with the paste. You can wear gloves to do this if you prefer.

Ferment:

Pack into Jars: Pack the kimchi into

clean jars, pressing down to ensure there are no air pockets. Leave some space at the top as the kimchi will expand during fermentation.

Ferment: Seal the jars and let them sit at room temperature for 1-5 days, depending on how fermented and sour you like your kimchi. You'll see bubbles forming which is a sign of fermentation. Taste it daily after the first day to check for your preferred level of fermentation.

Refrigerate: Once it reaches the desired flavor, move the jars to the refrigerator. The cold will slow down fermentation, and your kimchi will continue to develop flavor over time but at a much slower rate.

Notes:

Taste and Adjust: Korean kimchi can vary widely in taste. Adjust the spice level, saltiness, or sourness according to your preference.

Storage: Kimchi can last for months in the refrigerator, getting sourer over time.

Safety: Always use clean utensils to handle kimchi to prevent contamination.

This recipe makes a basic kimchi; feel free to experiment with additional ingredients like apples or pears for sweetness or different types of peppers for varied heat levels. Enjoy your homemade kimchi!