Content

• Ingredients
• To step
• Part 1 of 3: Salt the cabbage
• Tips
• Warnings
• Necessities

Kimchi is a classic Korean dish consisting of fermented cabbage and radishes. The delicious, spicy taste makes it an excellent addition to rice, noodles, soup, and other dishes that could use an extra tasty side dish. While you can buy ready-made kimchi from Korean or Asian supermarkets, it's actually quite easy to make your own at home. It is important that you use a glass jar for the fermentation process and that you have the patience to give the kimchi enough time to ferment properly.

Ingredients

• 1 medium Chinese cabbage
• ¼ cup (60 ml) kosher or coarse sea salt
• Distilled or filtered water
• 5 - 6 cloves of grated garlic
• 1 teaspoon (2 g) of grated ginger
• 1 teaspoon (4 g) of sugar
• 2 - 3 tablespoons (30 - 45 ml) fish sauce
• 1 - 5 tablespoons (5 - 25 g) of Korean red chili flakes
• 250 g radishes, peeled and cut into thin strips
• 4 welsh onions, cut off on both sides and cut into 1-inch wide rings

To step

Part 1 of 3: Salt the cabbage

1. Let the kimchi ferment for up to 5 days. Leave the kimchi in the mason jar at room temperature. Let the kimchi sit in the jar for 1-2 days before opening the jar. Push the kimchi with a spoon. If there are bubbles on the top, then it is well fermented. If it hasn't fermented yet, you can leave the kimchi in the jar and check every day to make sure it's ready.
   • Another way to see if the kimchi is done is to taste it. If it has a sour taste, then it is ready.
2. Leave the kimchi in the refrigerator for another week. When the kimchi is completely fermented, you can put the jar in the fridge. You can also eat the kimchi right away, but the taste is usually better if you leave it in the refrigerator for 1-2 weeks or more.
   • Add some kimchi to a bowl of rice and you have a simple yet tasty meal. Kimchi also tastes good with fried rice.
   • You can also have some kimchi with a bowl of ramen noodles.
   • If you want to get a little more creative with the kimchi, you can put kimchi on top of a hamburger or sandwich, or mix it with scrambled eggs to make it nice and spicy.
3. You can keep the kimchi in the fridge for 3-5 months. As long as there is still moisture in the jar, the kimchi can be kept in the refrigerator for several months. You can usually tell when the kimchi is spoiled because there are a lot of bubbles in the moisture.

Tips

• If you want to use raw fish in the preparation of the kimchi, you can cut a tilapia into strips. Place the fish in a vinegar solution for at least half an hour, squeezing the fish every 5 minutes so that the water comes out. Then rinse the fish with water and squeeze out the moisture. Follow the rest of the recipe as described above.
• You can also use this recipe to prepare a variety of other vegetables, such as turnips and peppers, and other raw fish.

Warnings

• There are chemicals in metals, and heavy metals can break down the probiotics in the kimchi. Therefore, do not use metal pots when fermenting kimchi.

Necessities

• Sharp knife
• Big bowl
• Colander
• Small bowl
• Spoon
• Glass jar with lid