Traditional Kimchi

This fermented cabbage develops deep, complex flavors through lacto-fermentation while providing beneficial probiotics.

Ingredients

• 2 lbs napa cabbage
• 1/4 cup sea salt (for brining)
• 1 tbsp grated ginger
• 5 garlic cloves, minced
• 1 tsp sugar
• 3 tbsp fish sauce
• 1-5 tbsp Korean red pepper flakes (gochugaru)
• 4 scallions, chopped
• 1 daikon radish, julienned (optional)

Method

Day 1: Salt the cabbage

1. Cut cabbage into 2-inch pieces.
2. Dissolve salt in water to cover cabbage. Submerge with plate.
3. Brine 2-8 hours until leaves are flexible.
4. Rinse thoroughly and drain well.

Make paste and ferment

1. Mix ginger, garlic, sugar, fish sauce, and pepper flakes into paste.
2. Combine drained cabbage with paste, scallions, and radish.
3. Pack tightly into clean jar, pressing down to release juices.
4. Weight down vegetables to keep submerged.

Fermentation

1. Leave at room temperature 1-5 days, tasting daily.
2. Refrigerate when desired sourness is reached.

Fermentation notes

• Warmer temperatures ferment faster
• Keep vegetables submerged to prevent mold
• Start tasting after 24 hours
• Bubbling and tangy aroma are normal

Customization

Adjust spice level with gochugaru amount. For vegan version, substitute soy sauce or salt for fish sauce.