Homemade Kimchi Recipe

Ingredients:

1 Napa cabbage
1/2 cup salt (divided)
1 tablespoon sweet rice powder
1 cup water
1/2 radish
3 tablespoons Korean red pepper flakes
3 tablespoons corn syrup
3 green onions
1/2 onion
Handful of garlic cloves
Sliver of ginger
1/4 cup fish sauce
1 tablespoon sugar

Instructions:

1. Cut the Napa cabbage into quarters by slicing it in half and then in half again. Cut the quarters into bitesized chunks (approximately 2 inches).

2. Soak the chopped cabbage in cold water to clean it thoroughly.

3. In a separate bowl, sprinkle 1/4th cup of salt at the bottom. Transfer the cabbage to the salted bowl. Sprinkle an additional 1/4th cup of salt on top and let it sit for a minimum of 8 hours (traditionally it is 12 hours). During those 8 hours, mix the cabbage every hour.

4. In a pot, mix 1 tablespoon of sweet rice powder with 1 cup of water. Stir over low heat until thickened. Let it cool.

5. Cut half a radish. Rinse under cold water to remove dirt. Using a mandolin or knife cut the radish into long slivers.

6. In a separate bowl, mix radish slivers with 3 tablespoons of Korean red pepper flakes and 3 tablespoons of corn syrup until bright red.

7. Wash green onions and cut the green parts into twoinch chunks.

8. Quarter half an onion.

9. In a food processor, mince the quartered onion, a handful garlic, a sliver of ginger, and add 1/4 cup of fish sauce until a paste forms.

11. After 8 hours, wash the cabbage three times under cold water. Then let it dry over a strainer.

12. To a bowl add the sweet rice powder mixture.

13. Add 1 tablespoon of sugar, radishes, and the fish saucegarlic mixture.

13. Finally, add cabbage and green onions. Mix in 1/4 cup of Korean red pepper flakes until the mixture turns bright red.

Enjoy your homemade Kimchi! It may have taken time and various preparations, but the authentic taste is worth the effort.

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