Kimchi

Name: Kimchi
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 large napa cabbage; 1/2 cup coarse salt; 1/2 cup gochugaru (Korean chili flakes); 6 cloves garlic, minced; 2 tbsp ginger, minced

김치/GHIM-chee/

Also known as: Kimchee, Gimchi, Baechu Kimchi

About this dish

Fermented, spiced napa cabbage seasoned with chili flakes, garlic, and ginger.

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Ingredients

🥬1 large napa cabbage

🧂1/2 cup coarse salt

🌶️1/2 cup gochugaru (Korean chili flakes)

🧄6 cloves garlic, minced

🫚2 tbsp ginger, minced

Method

Serves 4

Cut the cabbage into quarters and salt generously, letting it sit for several hours until wilted.

Rinse the cabbage well and drain thoroughly.

Mix gochugaru, garlic, ginger, and fish sauce into a thick paste.

Rub the paste generously between every leaf of the cabbage.

Pack into a jar, pressing down to remove air pockets, and let ferment at room temperature for 1-5 days before refrigerating.

✓ What Makes it Authentic

Kimchi is the foundational fermented side dish of Korean cuisine, with hundreds of regional variations, eaten with nearly every meal.

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