To make kimchi, the basic process involves the following steps:
- Prepare the Cabbage:
- Cut a 4-5 lb head of Napa or Chinese cabbage into bite-sized pieces.
- Sprinkle coarse sea salt or kosher salt on the cabbage and massage it until it wilts and becomes shiny.
- Let the cabbage sit in a colander over a bowl to drain for 1 to 2 hours.
- Rinse and drain the cabbage well.
- Prepare Vegetables and Seasonings:
- Cut daikon radish, carrot, and scallions into matchstick or small pieces.
- Grate garlic and ginger.
- In a large bowl, combine the cabbage, radish, carrot, scallions, garlic, ginger, Korean chili flakes (gochugaru), sugar, and fish sauce.
- Mix everything well by hand, squeezing until the mixture releases enough liquid to cover itself.
- Ferment the Kimchi:
- Pack the mixture tightly into a non-transparent fermentation container or jar.
- Press down to expel air pockets and ensure the vegetables are covered with liquid; add more liquid if needed.
- Place a weight on top to keep everything submerged.
- Cover with cheesecloth or a loose lid.
- Let ferment in a cool, dark place for 4 to 7 days, tasting daily after the second day to check for desired fermentation.
- Store the Kimchi:
- Once fermented to taste, pack into smaller jars ensuring kimchi is covered with liquid.
- Store in the refrigerator, where it continues to ferment slowly and develop flavor.
Key ingredients include Napa cabbage, coarse salt, daikon radish, carrot, scallions, garlic, ginger, Korean chili flakes (gochugaru), fish sauce, and some sugar. This method produces traditional Napa cabbage kimchi with a tangy, spicy, and richly fermented flavor.
