Easy Kimchi

Kimchi is an essential element of Korean cuisine. It can act as an ingredient in a recipe, but it is most often served as a side dish. Kimchi is crudely underrated, but it is actually one of the healthiest foods to include in your diet. Rich in probiotics, fiber, vitamins, and antioxidants, kimchi is simultaneously low in fat and sugar. The dish is made from fermented cabbage, but other fermented vegetables, such as radishes, can also be used as the basis of kimchi. Try making this healthy side dish at home, just like many Koreans have been making it for generations and generations.

Prep Time 45 minutes
Serves: 8
Difficulty Level: Low
Easy Kimchi
Ingredients for Kimchi:
Chinese cabbage - 1 medium
Kosher salt - 1/4 cup
Water - boiled and cooled
Sriracha sauce - 2 tbsp.
Sugar - 1 tsp.
Garlic - 5-6 cloves (minced)
Ground ginger - 1 tsp.
Fish sauce - 2 tbsp.
Scallions - 4 medium (cut into 1-inch pieces)
Daikon radish - 8 oz (or Korean radish, cut into matchsticks)
Method of preparing the Kimchi:
  1. Cut the cabbage lengthwise into 4 pieces. Remove the cores and cut each quarter into 2-inch strips.
  2. In a large bowl, combine the cabbage and salt. Massage the salt into the cabbage, then add some water - just enough to cover the cabbage. Place a plate on the cabbage and make it heavy by placing a can of beans or a heavy jar on top of the plate. Allow for the cabbage to marinate for 1-2 hours.
  3. Rinse the cabbage under the faucet 3 times. Let it drain in a colander for 10-15 minutes.
  4. While you're waiting for the cabbage to drain, prepare the kimchi paste. In a bowl, combine the sriracha, sugar, garlic, ginger, and fish sauce until a smooth paste forms.
  5. Squeeze out any remaining water from the fermented cabbage, and then put it into the bowl with the spice paste. Add the scallions and the radish to the same bowl.
  6. For this next step, we highly recommend using gloves to protect your hands from stains or stinging. Massage the paste into the vegetables. They should be completely coated in the spice paste.
  7. Pack the kimchi into a large jar. Press down until enough liquid comes out of the vegetables to submerge the veggies completely. Seal the jar and place a bowl to catch any drips.
  8. Let the kimchi ferment for 1-5 days at room temperature and out of direct sunlight. Bubbling and brine coming out of the lid are both normal.
  9. Check the kimchi daily by opening the jar and pressing on it with a clean spoon to keep it submerged in the brine. When the kimchi tastes like it's ready to your taste, place the jar into the fridge. The kimchi is now ready to be consumed, but it will reach its prime taste after another week or two in the refrigerator.
  10. Kimchi can be kept in the fridge for up to 3 months. Make sure to only use clean utensils when getting the kimchi out of the jar to prevent contamination.
Source: Thekitchn.com
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