My husband and I love Korean restaurants. One of our favorite things is the different side dishes that we get while we are waiting for our food. I think that those side dishes are so unique and different from anything else that is offered in any America-Asian restaurant…
Just in case you are curious, I used a German Style Fermentation Harvest Pot, that I bought in Amazon for my husband a couple of Christmas ago. It’s a worthwhile investment. You can make any fermented dish that you are craving.
Mix salt into 4 cups of water. Let the cabbage soak in the salt water for 4 hours.
Combine garlic, ginger, fish sauce, and radish in food processor or blender until finely minced.
In a large bowl, green onions, garlic mixture, Gochujang, and sugar. Mix thoroughly.
Remove cabbage from water and rinse thoroughly. Drain as much water from the leaves as possible.
Mix the Gochujang mixture with cabbage.
Divide cabbage among 2 mason jars or 1 large jar. Stuff the jars full. Ensure you are pressing down firmly to remove any air bubbles.
Let Kimchi sit for 2 to 3 days in a cool place before serving (we place ours in the back of pantry). The longer you let it sit the more fermented or vinegary it gets. Taste if after 2 or 3 days and allow it to sit until your flavor liking. Once to your liking, eat or refrigerate, to stop the fermentation process.
Print
