This is a generational recipe that passes the true test. Ferment to your liking……
Ingredients:
– 2 napa cabbage
– 1/2 cup sea salt
– 1 tablespoon grated ginger
– 1 garlic bulbs
– 1 tablespoon sugar
– 2 tablespoons anchovy/fish sauce
– 2 tablespoons shichimi togarashi
– 4 tablespoons Korean red pepper flakes (gochugaru)
– 4 green onions, chopped
– 1 Korean radishes, match sticks
-2 tablespoons of Korean salted shrimps
-2 green Granny Smith apples match sticks
-1 tablespoons vinegar optional
Instructions:
1. Cut the napa cabbage into slices. Sprinkle salt evenly then let it sit for 1-2 hours to soften.
2. Rinse the cabbage thoroughly to remove excess salt, then drain.
3. In a bowl, mix ginger, garlic, sugar, fish sauce, salted shrimp, shichimi togarashi. and red pepper flakes to create the kimchi paste.
4. Spread the paste on each cabbage leaf, making sure to coat each layer.
5. Mix in green onions, radishes, and apple together with cabbage.
6.Leave it at room temperature for a day, then refrigerate. It’ll be ready to eat after a few days in the fridge. If you want to eat right away, add a tablespoon of vinegar into the mix.
Enjoy your homemade kimchi!
