Kimchi
We like kimchi with many dishes, including Asian pork street tacos. So I often make a homemade batch.
Kimchi
Ingredients
- 1 head Napa cabbage
- 4 tablespoons coarse sea salt
- 3 medium carrots
- 1 red bell pepper
- 1 daikon radish
- 3 green onions
- 1 teaspoon freshly grated ginger
- 4 cloves garlic
- 1/4 cup rice wine vinegar
- 1 tablespoon Sambal Oelek
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 4 tablespoons Gochugaru
Instructions
- Chop cabbage into about 2-inch pieces and add to a large bowl. Sprinkle salt evenly over cabbage. Fill the bowl with water until cabbage is covered. Let sit for 1 hour then drain and rinse cabbage.
- Julienne the carrots. Half and thinly slice the red bell pepper. Cut green parts of green onions into 1-inch pieces. Add all to the large bowl with cabbage.
- Grate the ginger and mince the garlic. Add the remaining ingredients to make a sauce. Add sauce to the bowl, covering all vegetables evenly.
- Pack the ingredients into about 3 clean, wide mouthed mason jars and weight down with glass weights, so that air pockets don’t form. Place jars (uncovered) in a dark cool spot for 24 hours.
- Remove glass weights, cover jars with lids and place in the fridge. You can serve right away. The kimchi will keep for about 3 weeks in the fridge.