Fresh Kimchi
A vibrant and crunchy traditional Korean side dish bursting with tangy, spicy goodness, perfect for any meal.
Ingredients
For the Kimchi Base
- 1 head Napa cabbage, chopped into bite-sized pieces
- 1 tbsp coarse salt (for salting the cabbage) To draw out excess moisture.
- 2 pieces green onions, sliced
- 1 cup Korean radish, julienned
- 1 medium carrot, julienned
For the Kimchi Paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp water (to mix with gochugaru)
- 2 tbsp fish sauce (optional; use soy sauce for a vegan option)
- 1 tbsp rice vinegar
- 1 tsp sugar
Optional Ingredients
- 1 Asian pear julienned Optional for added sweetness.
- to taste tbsp sesame oil Drizzle before serving.
- to taste tbsp toasted sesame seeds For garnish.
Instructions
Preparation
- Chop the Napa cabbage into bite-sized pieces.
- Sprinkle the coarse salt over the cabbage and let it sit for about 15-30 minutes until it wilts.
- Rinse the cabbage thoroughly to remove excess salt and squeeze it dry gently.
- In a bowl, mix gochugaru with water to create a paste. Then combine with garlic, ginger, rice vinegar, fish sauce, and sugar.
- In a large bowl, combine the cabbage, Korean radish, carrots, and green onions.
- Pour the spice paste over the vegetables and mix well with your hands until everything is evenly coated.
- Taste and adjust seasoning if needed. Serve immediately or refrigerate for later.
Notes
Fresh Kimchi can be stored in an airtight container in the refrigerator for up to two weeks. Consider freezing portions if making in bulk.