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How to make kimchi?

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  • 1

    medium head napa cabbage (about 2 pounds)

  • 1/4 cup

    iodine-free sea salt or kosher salt (see Recipe Notes)

  • Water, preferably distilled or filtered

  • 1 tablespoon

    grated garlic (5 to 6 cloves)

  • 1 teaspoon

    grated peeled fresh ginger

  • 1 teaspoon

    granulated sugar

  • 2 tablepoons

    fish sauce or salted shrimp paste, or 3 tablespoons water

  • 1 to 5 tablespoons

    Korean red pepper flakes (gochugaru)

  • 8 ounces

    Korean radish or daikon radish, peeled and cut into matchsticks

  • 4

    medium scallions, trimmed and cut into 1-inch pieces

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To make kimchi, you will need the following ingredients: Napa cabbage, Korean radish, green onions, garlic, ginger, Korean red pepper flakes (gochugaru), fish sauce, salt, and sugar. Here's a basic outline of the steps involved in making kimchi:

  1. Cut the Napa cabbage into quarters lengthwise and soak them in a brine of water and salt.
  2. Mix a paste of garlic, ginger, Korean red pepper flakes, fish sauce, and sugar to create the kimchi seasoning.
  3. Rinse the cabbage and radish after they have soaked, then coat them with the seasoning paste.
  4. Layer the seasoned cabbage and radish in an airtight container, packing them tightly to remove air bubbles.
  5. Leave the container at room temperature for a day or two to allow the fermentation process to begin.
  6. Once the kimchi has reached your desired level of fermentation, store it in the refrigerator to slow down the fermentation process.

Note: This is a basic outline, and there are many variations of kimchi recipes depending on personal preferences and regional differences. Feel free to adjust the ingredients and seasonings to suit your taste.

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