A staple of Korean cooking, kimchi has been around for more than 2,000 years. Usually cooked with napa cabbage, radishes, and jalapeño peppers, it's a fermented vegetable meal. In the past, kimchi was used to preserve vegetables during the severe Korean winters. Known for its strong flavors and health advantages, it is currently consumed with practically every meal.
Recipe:
Ingredients:
1 napa cabbage (cut into quarters)
1 tbsp sea salt
1 tbsp grated ginger
2 tbsp garlic (minced)
2 tbsp fish sauce
2 tbsp Korean chili flakes (gochugaru)
Instructions:
Salt the cabbage and let it sit for 2 hours.
Rinse the cabbage and mix with garlic, ginger, fish sauce, and chili flakes.
Pack the mixture tightly into jars, making sure the cabbage is submerged.
Let it ferment at room temperature for 3-5 days.
Refrigerate to store.
Cook and let us know.