Kimchi

Ingredienser

3 lbs Napa cabbage

3 tbsp fine sea salt (about 1.8 oz)

⅔ cup water

2 tbsp rice flour

1 tbsp sugar

2 tbsp grated fresh ginger

2 tbsp grated garlic

1 yellow onion, coarsely grated

½ cup fish sauce

½–⅔ cup gochugaru, depending on how spicy you like it

6 scallions, thinly sliced

1 carrot, julienned

One 4-inch piece of daikon or Korean radish, julienned

1 apple, peeled and finely chopped

HOW TO MAKE IT

1️⃣ Cut the cabbage into bite-size pieces and toss with the salt. Let it sit for 60–90 minutes.

2️⃣ Whisk the water, rice flour, and sugar together in a saucepan. Cook until thickened, then let it cool. Stir in the ginger, garlic, onion, fish sauce, and gochugaru.

3️⃣ Rinse and drain the cabbage well. Mix it with the chili paste, scallions, carrot, radish, and apple.

4️⃣ Pack everything firmly into clean glass jars, leaving about 1 inch of space at the top. Keep the vegetables pressed beneath the liquid.

5️⃣ Let it ferment at room temperature for 2–3 days, ideally around 68–72°F. Keep the lids slightly loose—or open them carefully once a day to release pressure—then refrigerate.

You can eat it right away, but it gets even better with time. I love mine around week 2 🔥

New to fermented foods? Start with just 1–2 tablespoons—your gut may need a little time to adjust.

Tag the friend who’d love to make this with you.

Johannes 🇺🇸🤗❤️