Homemade Kimchi

Homemade Kimchi

Serves 5

Total Time 2 hour 30 mins

Ingredients

White cabbage	1kg
Sea salt	1/4 Cup
Garlic (minced)	5 Cloves
Daikon radish (trimmed into matchsticks)	2 Units
Scallions (cut into 1-inch sections)	1 Bundle
Ginger (grated)	1 Tbsp
Red pepper (crushed)	4 Tbsp
White sugar	1 Tsp
Nori (torn into small pieces)	1 sheet

Cooking Method

Step 01	Rinse and slice the cabbage into 2-inch widestrips. Place in a mixing bowl and add 1/4 cup of sea salt, gently massage into leaves. Pour filtered water into bowl until cabbage is just covered, for approximately 10 minutes. Place a weight on top of cabbage (eg. plate, bowl) and set aside for at least 3 hours or overnight.
Step 02	Pour cabbage onto a strainer and rinse under cool running water. Allow the cabbage to drain on its own for at least 20 minutes. Rinse the mixing bowl used for salting and set it aside for later steps.
Step 03	Combine, sugar, red pepper and nori in a small bowl. Add 1 tbsp filtered water and stir contents until a thick paste forms. In a separate bowl, create a brine solution by combining 2 cups of water with 1 tbsp of salt - stir continuously and set aside.
Step 04	After prepping the daikon, ginger, scallions and garlic, combine them with the cabbage in mixing bowl. Add paste and fold until the cabbage is evenly coated with paste - remember to put on gloves!
Step 05	Pack the kimchi into a mason jar, pressing down on it until brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal and place jar on a shelf out direct sunlight for 24 hours. After 24 hours, open jar to release gases, it should be stinky. Then reseal and store kimchi in fridge for up to 1 month.

You can add fish sauce instead of Nori, it adds a savory dimension to the kimchi - known as umami.

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