Delicious Homemade Kimchi Recipe

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Instructions:

1. Prepare the Vegetables:

Cut the Napa cabbage into bite-sized pieces. Peel and cut the Korean radish into matchstick-sized pieces. Finely mince garlic cloves and ginger.

2. Make the Kimchi Paste:

In a bowl, mix the minced garlic, ginger, Korean red pepper flakes, fish sauce, and sea salt to form a paste.

3. Ferment the Kimchi:

Coat the cabbage and radish pieces thoroughly with the kimchi paste. Transfer everything into a clean jar, pressing down to remove air bubbles. Seal the jar and let it ferment at room temperature for 1-2 days.

4. Refrigerate and Serve:

After fermenting, refrigerate the kimchi. It will continue to develop flavors over time. Serve chilled as a delicious side dish or in various Korean recipes!

Tips:

• Adjust the spice level by adding more or less Korean red pepper flakes.
• Allow the kimchi to ferment longer for a stronger, tangier flavor.
• Use gloves when handling the Korean red pepper flakes to avoid skin irritation.