Kimchi

A traditional Korean side dish made with fermented cabbage, kimchi is a wonderful health food that contains healthy bacteria that helps with digestion. It is also high in vitamins and fiber and low in fat. To make proper kimchi, you should use special Korean red chili flakes, called gochugaru, which give kimchi its distinct flavor. You should be able to find it at an Asian specialty store or online, but if you absolutely can’t, you can use regular red chili flakes or other dried peppers. Be warned, though: the taste will not be the same. You can enjoy your kimchi by itself, on a sandwich, in tacos, with eggs, or in rice.

Makes 2 quart-sized jars of Kimchi

1 head napa cabbage

1⁄4 cup sea salt

Filtered water

4 cloves garlic, finely chopped

1 teaspoon grated ginger

3 tablespoons fish sauce

1 tablespoon Korean red chili flakes (gochugaru)

4 stalks green onion

1 large daikon radish (1 cup spiralized)

  1. Cut cabbage lengthwise into 4 pieces. Then cut crosswise into 2" pieces. Place cabbage into a large bowl and add salt. Using gloves, massage salt into cabbage until cabbage begins to soften. Add filtered water to the bowl so it covers cabbage. Cover bowl with a lid or a plate and let sit for 2 hours.
  2. Rinse cabbage thoroughly under water. Let drain completely in a colander. Squeeze any remaining water out of cabbage.
  3. In a small bowl, combine garlic, ginger, fish sauce, and red chili flakes. Mix until it forms a paste.
  4. Chop green onion. Peel daikon radish, cut in half crosswise, and slice off both ends. Spiralize using a small-noodle blade, pressing lightly so the noodles come out thinner. Add green onion and radish to bowl with cabbage. Using gloves, mix in paste with cabbage, radish, and green onions. Cabbage should be thoroughly coated.
  5. Pack cabbage into a canning jar or Mason jar, leaving a little bit of room at the top. Press down to compress the cabbage, letting the brine rise. Close jar tightly and let sit at room temperature for 1–7 days, then refrigerate. After the first day, open the jar to let the gas release, then reseal. Kimchi is best enjoyed after it has been left out for a week, then refrigerated. Refrigerate for an additional 2 days before eating.