How to make kimchi from cabbage and carrots Korean recipe

Making kimchi with cabbage and carrots is a fun and rewarding process. Here’s a simple recipe to get you started:

Ingredients

For the kimchi base:

• 1 medium Napa cabbage (or regular green cabbage)
• 2-3 medium carrots, julienned
• 1/4 cup sea salt
• 4 cups water

For the kimchi paste:

• 1 tablespoon grated ginger
• 3-4 cloves garlic, minced
• 1 tablespoon sugar (optional)
• 1-3 tablespoons Korean red pepper flakes (gochugaru) (adjust to taste)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon sesame seeds (optional)
• 2-3 green onions, chopped

Instructions

1. Prepare the Cabbage:

   • Cut the Napa cabbage into quarters, then into bite-sized pieces.
   • Dissolve the sea salt in the water and soak the cabbage in this brine for about 2 hours. Make sure the cabbage is submerged.

2. Rinse and Drain:

   • After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.

3. Make the Kimchi Paste:

   • In a bowl, combine the grated ginger, minced garlic, sugar, gochugaru, fish sauce, and sesame seeds. Mix well to form a paste. Adjust the amount of gochugaru based on your spice preference.

4. Mix in the Vegetables:

   • In a large mixing bowl, combine the drained cabbage, julienned carrots, chopped green onions, and the kimchi paste. Mix thoroughly, using your hands (wear gloves to protect your skin from the chili).

5. Pack the Kimchi:

   • Pack the kimchi mixture into a clean, airtight jar or container. Press it down to remove air bubbles, leaving some space at the top for fermentation gases to expand.

6. Ferment:

   • Leave the jar at room temperature for 1-2 days to ferment. The timing depends on the temperature of your kitchen; warmer temperatures will ferment faster. After fermenting, store it in the refrigerator. It can be eaten right away but will develop more flavor over time.

7. Enjoy:

   • Kimchi can be enjoyed as a side dish, in soups, or in various recipes.

Tips:

• Adjust the spice level by varying the amount of gochugaru.
• Experiment with other vegetables like radishes or cucumbers for different flavors and textures.

Enjoy your homemade kimchi!