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Side Dish
Korean
Makes about 1 quart of kimchi
4 hours
0 hours
Learn how to make authentic homemade kimchi with this easy step-by-step recipe. Packed with flavor, probiotics, and spice, it's the perfect Korean side dish!
1 head Melissa’s Napa Cabbage – rinsed; base removed; shredded
1 (3-inch) piece Melissa’s Daikon – peeled; cut into small sticks
Coarse Sea Salt
Water
1 tablespoon Granulated Sugar
¼ cup Gochugaru (Korean Red Pepper Powder – coarse)
2 tablespoons Fish Sauce
1 (1-inch) piece Melissa’s Fresh Ginger – peeled; minced
5 cloves Melissa’s Peeled Garlic – minced
2 tablespoons Gochujang Paste
3 Green Onions – ends trimmed; cut into thin rounds
Place the cabbage and daikon into a large bowl and sprinkle with a good amount of salt. Gently toss it and sprinkle in some more salt. Add enough water to cover and let stand for 4 hours. Rinse with cool water to wash out the salt. Drain and pat dry with towels. Place into a large bowl.
In another bowl, mix the sugar and the remaining 6 ingredients. Make sure it is well combined. Add the sugar mixture to the cabbage and mix well, making sure everything is well coated.
Transfer the kimchi to sterilized, airtight containers and let it ferment at room temperature for 7 days. Refrigerate after opening.
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