I would guess most people have heard of Kimchi, but if you haven’t you really are missing out on this delicious, nutritious, tangy and healthy cabbage dish big time! Kimchi has been a staple of Korean food, and it is often consumed as a side dish or appetizer with other dishes. It’s acidic flavor profile is great to match up with more umami, heavier dishes, since the acidic nature of Kimchi can cut through the savory and full tastes, bringing more varied flavors to the table.
Kimchi is made mainly using the facto-fermentation method – this is what the 24-36 hours wait is for. This is the same process that creates traditional dill pickles. Soaking in the salty water – called a brine – kills of harmful bacteria. In the waiting process, the good bacteria convert sugars into acids, fermenting and creating the Kimchi taste.
I could tell you so much about all of the amazing ingredients in this version of Kimchi, but each would take me way too long. All you need to know is that all. Of the varied ingredients bring something different, and once you open the jar for the first time after fermentation, and taste this, you’ll be blown away.
Pair this up with any other dish on my website, or just snack on it just by itself! It’s going to be amazing either way.
And don’t forget, #LifesDelicious so enjoy it!
- 1 Cabbage, chopped core removed
- 1 Daikon Radish, peeled and chopped
- 2 heaping tbsp Rock Salt
- 1 cup Water
- Half White Onion, sliced thin
- 1 Leek, sliced diagonally
- 1 bunch Chives, chopped
- 5-6 Cloves Garlic, peeled and minced
- 2-3 tbsp Ginger, peeled and minced
- 5 tbsp Gochugaru, Korean Chili Flakes
- 6-7 tbsp Korean Anchovy or Fish Sauce
- 1 tbsp Cane Sugar
- Fresh Asian Pear, chopped (optional)
- Gloves for mixing
- Mix rock salt with water until salt is dissolved. Pour over chipped cabbage and daikon and let sit for 3 hours until vegetables are soft. Soak the seaweed in water for about 5-10 minutes, then drain and squeeze out fo the water.
- In a large bowl, combine cabbage and rash with onion, leek, and chives.
- In a small bowl, combine garlic, ginger, gochugaru, anchovy sauce, sugar, and pear (optional). Mix well and pour over vegetables.
- To protect your nails from staining, put-on some gloves to mix the sauce and the vegetables until all vegetable are coated.
- Empty contents into an onggi jar or other container with lid, leaving at least a couple inched of space at the top to allow air to circulate.
- Leave at room temperature for 24-36 hours.
- Serve and enjoy by itslef, or as a healthy and delicious side dish to any meal.
- Refrigerate any leftovers.