Aprile's Kitchen

Experience the bold and tangy flavors of Korea with this homemade Napa cabbage kimchi, a delicious fermented dish packed with probiotics and vibrant spices. Perfect as a side dish or condiment, this kimchi is a staple that adds depth and flavor to any meal.

Ingredients:

• 1 medium Napa cabbage (about 2-3 pounds)
• 1/2 cup sea salt or kosher salt
• 4 cups water (for soaking)
• 1 small daikon radish, julienned (optional)
• 4 green onions, chopped
• 1 tablespoon grated ginger
• 5-6 cloves garlic, minced
• 1-2 tablespoons sugar (to taste)
• 1/4 cup Korean red pepper flakes (gochugaru, adjust to spice preference)
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon soy sauce (optional, for added depth)

Instructions:

1. Cut the Napa cabbage lengthwise into quarters and remove the core. Chop the cabbage into bite-sized pieces. In a large bowl, dissolve the salt in 4 cups of water, then add the chopped cabbage. Make sure it’s fully submerged and let it soak for 2 hours, tossing occasionally.

2. After 2 hours, rinse the cabbage under cold water to remove excess salt. Drain well and set aside.

3. Make the Kimchi Paste:
– In a mixing bowl, combine the grated ginger, minced garlic, sugar, gochugaru, fish sauce, and soy sauce (if using). Mix well until you form a paste.

4. In a large bowl, combine the drained cabbage, julienned daikon radish (if using), and chopped green onions. Add the kimchi paste and mix thoroughly, using your hands (wear gloves to protect your skin from the spice) to ensure the cabbage is well coated with the paste.

5. Transfer the kimchi mixture to a krauting crock, pressing it down firmly to remove air bubbles and allowing the juices to rise above the cabbage. Add weights on top to keep cabbage submerged under juices.

6. Leave it at room temperature for 3-5 days, depending on your desired level of fermentation. Check daily; once it reaches your preferred taste, transfer it to the refrigerator. The kimchi will continue to ferment slowly in the fridge.

**Enjoy your homemade kimchi as a side dish, in rice bowls, or as an ingredient in various recipes. It’s best consumed within a few weeks but can last for several months in the refrigerator.