30 June,2024
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You'll need Napa cabbage, radish, green onions, garlic, ginger, Korean red pepper flakes (gochugaru), fish sauce, and salt.
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Chop the cabbage and soak it in a saltwater brine for 1-2 hours to soften and season.
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Rinse the cabbage thoroughly to remove excess salt and let it drain well.
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Blend garlic, ginger, and fish sauce with Korean red pepper flakes to create a spicy paste.
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Combine radish and green onions with the cabbage, then coat everything evenly with the spicy paste.
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Pack the mixture tightly into a clean jar, leaving some space at the top for fermentation gases.
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Let the jar sit at room temperature for 1-5 days, then refrigerate and enjoy your homemade kimchi!
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