How to cook Kimchi  Korea Famous Dish

Making kimchi involves a fermentation process, so it takes some time, but the result is a delicious and versatile staple. Here’s a basic guide on how to cook kimchi:

Ingredients:

• Napa cabbage (around 1 kg)
• Salt
• Water
• Rice flour (1.5 tbsp)
• Sugar (brown sugar works well, 1.5 tbsp)
• Gochugaru (Korean chili flakes, amount depends on spice preference) – 1 tbsp for mild, 5 tbsp for very spicy
• Garlic (around 1 cup, chopped)
• Ginger (around 2-inch piece, chopped)
• Onion (around 2 medium, chopped)
• Fish sauce (1/4 cup, optional for vegetarians)
• Other vegetables (optional): Chopped carrots, radishes, scallions

Instructions:

1. Prepare the cabbage: Cut the napa cabbage into quarters or wedges, removing the stem.
2. Salting the cabbage: In a large bowl, toss the cabbage with salt. Cover it and let it sit for 3-4 hours, flipping occasionally. Rinse the cabbage thoroughly with cold water afterwards.
3. Make the spice paste: While the cabbage is salting, make the gochugaru paste. Combine rice flour, sugar, and water in a saucepan. Cook on low heat until it thickens into a porridge. Let it cool. In a separate bowl, mix the cooled porridge with gochugaru, garlic, ginger, onion, and fish sauce (if using).
4. Combine and ferment: Gently squeeze any remaining water from the cabbage and add it to the spice paste mixture. Combine everything thoroughly. Pack the kimchi mixture tightly into a jar (leaving some space at the top) and seal it. Let it ferment at room temperature for 1-5 days, depending on how sour you prefer it. Burp the jar daily to release pressure.
5. Refrigerate: Once the kimchi reaches your desired level of fermentation, store it in the refrigerator. Kimchi will continue to mature and develop more flavor over time.

Tips:

• Wear gloves when handling chili flakes to avoid burning your hands.
• Use a non-reactive container like glass or ceramic for fermenting kimchi.
• You can find gochugaru at Korean grocery stores or some well-stocked Asian supermarkets.
• There are many variations of kimchi. You can experiment with different vegetables or adjust the amount of chili flakes for your spice preference.