Start with Fresh, Crisp Vegetables Use fresh Napa cabbage and daikon radish for the base. The crispness of the vegetables is key to achieving the perfect texture in your kimchi.
Salt for Proper Fermentation Salt the cabbage evenly to draw out moisture and create the ideal environment for fermentation. Rinse thoroughly to avoid excessive saltiness.
Create a Flavorful Kimchi Paste Blend garlic, ginger, chili flakes, and fish sauce for a traditional flavor. For a subtle twist, add a touch of grated pear or apple to balance the spice with sweetness.
Incorporate Unique Ingredients Experiment with extras like shredded carrots, green onions, or even a sprinkle of turmeric for an earthy undertone that enhances the flavor.
Pack Tightly for Fermentation Place the prepared kimchi in an airtight jar, pressing it down to remove air pockets. Proper packing ensures even fermentation.
Ferment at the Right Temperature Let the jar sit at room temperature for 1-3 days to kickstart fermentation. Then, store it in the fridge to develop deeper, complex flavors.
Taste and Adjust Taste your kimchi during fermentation. If it’s too tangy or spicy, mix in a little honey or additional fresh vegetables to mellow the flavor.