This is a generational recipe that passes the true test. Ferment to your liking.
Grandmom’s Kimchi
A traditional, generational napa cabbage kimchi made with gochugaru, fish sauce, salted shrimp, and a touch of apple for sweetness.
Equipment
- Large mixing bowl
- Airtight container or jar
Ingredients
- 2 napa cabbage
- 1/2 cup sea salt
- 1 tablespoon grated ginger
- 1 garlic bulb
- 1 tablespoon sugar
- 2 tablespoons anchovy or fish sauce
- 2 tablespoons shichimi togarashi
- 4 tablespoons Korean red pepper flakes gochugaru
- 4 green onions chopped
- 1 Korean radish cut into matchsticks
- 2 tablespoons Korean salted shrimp
- 2 green Granny Smith apples cut into matchsticks
- 1 tablespoon vinegar optional
Instructions
- Cut the napa cabbage into slices, sprinkle with salt evenly, and let sit for 1-2 hours to soften.
- Rinse the cabbage thoroughly to remove excess salt, then drain.
- In a bowl, mix ginger, garlic, sugar, fish sauce, salted shrimp, shichimi togarashi, and red pepper flakes to create the kimchi paste.
- Spread the paste on each cabbage leaf, making sure to coat each layer.
- Mix in the green onions, radish, and apple together with the cabbage.
- Leave at room temperature for a day, then refrigerate; it will be ready to eat after a few days. For immediate eating, add a tablespoon of vinegar into the mix.
