Kimchi, a staple in Korean cuisine. It is a traditional side dish made of salted and fermented vegetables, such as cabbage and Korean radish, as well as carrots, green onions, ginger and garlic. It is commonly seasoned with a spice called Gochugaru. While I've had difficulty finding this spice in my area, I've found red chili flakes work great. Along with all the other amazing flavours in this recipe, you really don't miss it!
4 cups Green Cabbage (tightly packed)
6 stalks Green Onion (diced)
1 Carrot (large, grated)
1 cup Radishes (grated)
4 Garlic (cloves, minced)
3 tbsps Ginger (peeled and grated)
1 tbsp Sea Salt
1 tbsp Red Pepper Flakes
Core and finely slice your cabbage. Place in a mixing bowl with all ingredients. Using clean hands, massage the salt into the cabbage and vegetables until it starts to soften (5 to 10 minutes). Set aside and let rest for 10 minutes then massage again for another 5 minutes.
Transfer the kimchi into sterilized jars, leaving an inch of space at the top. Pack it down into the jar until the brine rises to cover the vegetables. Seal the jars with sterilized lids.
Let it ferment at room temperature for 3 to 5 days. It may bubble and that is normal. Check on your kimchi everyday and re submerge the vegetables under the brine if they rise.
Taste your kimchi on day 3. If it tastes ripe, transfer it to the fridge. If not, let it ferment another day or two.
Enjoy kimchi right away or let sit for another week or two for extra flavour. Enjoy!
*Will last in the fridge for a few months in the fridge. If any signs of mold, discard.
Serve with burgers, eggs, steak, or add into soups or stews.