Step By Step Homemade Kimchi Recipe Heartbeet Kitchen

Instructions

1. Prepare the cabbage by cutting it into quarters lengthwise, then removing the core. Chop the cabbage into bite-sized pieces and transfer them to a large bowl.

2. In a separate bowl, dissolve the sea salt in water to create a brine. Pour the brine over the cabbage, ensuring it is fully submerged. Let it sit for 2 hours, tossing occasionally.

3. After 2 hours, rinse the cabbage thoroughly to remove excess salt. Gently squeeze out any remaining water and set it aside.

4. In a mixing bowl, combine grated ginger, minced garlic, sugar, fish sauce, and Korean chili powder to form a vibrant paste.

5. Add the julienned carrots and chopped green onions to the paste, mixing well to coat the vegetables.

6. Incorporate the vegetable mixture with the drained cabbage, ensuring every piece is thoroughly coated with the flavorful paste.

7. Transfer the kimchi to sterilized jars, pressing down firmly to remove any air pockets. Leave some space at the top of the jar to allow for fermentation.

8. Seal the jars tightly and let the kimchi sit at room temperature in a dark place for 1-2 days to kickstart the fermentation process.

9. After the initial fermentation period, place the jars in the refrigerator to continue fermenting for another 4-5 days, allowing the flavors to develop further.

10. Your homemade kimchi is now ready to be enjoyed! Serve it as a zesty side dish or add it to soups, stews, or stir-fries for a burst of flavor.