Many kimchi recipes call for things like fish sauce or daikon radish or chili paste - all ingredients that can be hard to come by unless you’re working in a traditional Korean kitchen or have easy access to an Asian market.
This recipe for kimchi is simple and can be made with ingredients you can find at the farmer’s market, or maybe even your own garden. Adjust the heat to your preference.
- 2 large heads of Napa cabbage, sliced thin
- 2 large bunches of green onions, sliced thin
- 1 head of garlic, minced
- 1 to 2 tablespoons grated fresh ginger (to taste)
- 1 to 2 tablespoons red pepper flakes or 1/4 lb fresh chilies minced (to taste)
- 3 to 4 tablespoons sea salt or to taste
- Combine all ingredients in a very large bowl. Massage salt into vegetables and allow to sit for 5 to 10 minutes to give the salt an opportunity to draw out the juices. Pound with a wooden spoon or a clean mallet until the juices are released.
- Move to fermentation vessel and pack down until vegetables are covered in brine. Allow to ferment for 3 to 5 days at room temperature, longer if you can find a cooler location. Transfer to cold storage where it should keep for months.