Homemade Kimchi

How to make Homemade Kimchi Recipe - Cj’s Street Food Recipe From Mark Thomas at Raleigh/Durham, NC

Makes 1 ½ Cups (240g)

Ingredients:
5 heads napa cabbage
2 to 4 tbsp (30 to 60g) salt

DRESSING:
1 (25-oz [750ml]) bottle fish sauce
2 tbsp (31g) shrimp paste
1 tbsp (15ml) rice wine vinegar
½ cup (13g) red pepper flakes
2 tbsp (29g) minced ginger
1 tbsp (9g) minced garlic
1 cup (100g) roughly chopped scallion whites
2 cups (220g) shredded carrot
1 cup (110g) shredded daikon radish

Method:
Remove the hard ends of the cabbage heads, quarter lengthwise, and then cut across at 1/8- to 1/4-inch (3 to 6mm) intervals. Place in a large container. Salt the cabbage evenly and generously. Mix loosely. Cover and refrigerate overnight. The next day, drain the liquid from the salted cabbage and discard the liquid.

To make the dressing, whisk the fish sauce, shrimp paste and rice wine vinegar in a bowl. Once evenly incorporated, whisk in the red pepper flakes, ginger, garlic and scallion. Taste the dressing. It should be hot and salty. If too fishy and salty, add a little water to dilute it slightly.

In an airtight container, combine the cabbage, dressing, carrots and daikon. Mix with a wooden spoon until everything is evenly coated with the dressing.

Cover and refrigerate. It needs time to sit. You can start enjoying it the next day, but it will achieve a deeper flavor if you can keep your hands out of it for 3 weeks.

Homemade Kimchi