Kimchi
Classic Korean fermented Napa cabbage seasoned with gochugaru, garlic, ginger, and daikon for a spicy, tangy side dish.
INGREDIENTS
Brine
2 Lb – Napa cabbage, quartered
4 Cup – Water
4 Tbsp – Kosher salt
Kimchi Seasoning
1 Cup – Brine, reserved
½ Cup – Gochugaru (Korean chili flake)
½ Cup – Daikon radish, julienned
¼ Cup – Scallion, chopped
2 Tbsp – Garlic, minced
2 Tbsp – Ginger, grated
1 Tbsp – Hondashi®
1 Tbsp – Sugar
2 tsp – Salt
DIRECTIONS
1. Dissolve 4 tbsp of kosher salt in 4 cups of water in a large bowl, add the napa cabbage to the brine and soak for at least 6 to 12 hours
2. While the cabbage is brining combine the remaining ingredients in a bowl large enough for the cabbage and seasoning.
3. After brining for 6 to 12 hours , drain the cabbage and squeeze out any remaining liquid. Reserve 1 cup of brine.
4. Thoroughly coat the brined cabbage with the kimchi seasoning and place in a jar.
5. Cover the cabbage with the remaining brine, making sure the cabbage is completely submerged. Seal the jar and allow the kimchi to ferment for 7 to 14 days.
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