Easy Korean Kimchi
What is great about this Korean classic side dish is that you can make it with any vegetable you desire. Use in place of sauerkraut on hot dogs or German brats and kraut. You may have kimchi in one restaurant and a completely different version and flavor at another, so have at it. Kimchi is usually plaaced on the counter at room temperature in order to "age", but I enjoy mine in the refrigerator. Spicy and perfect for any time of year.....honestly!
For 1 Batch(es)
- 1 head Napa cabbage, see NOTE
- 1/2 small onion, diced
- 1 tablespoon fish sauce
- 2 tablespoons salt
- 1/4 teaspoon dried ginger, or 1/2 teaspoon grated ginger
- 2 tablespoons Korean red chili powder, or red pepper flakes
- 1 apple, optional
- 1 -2 teaspoons brown sugar, optional
Easy Korean Kimchi Directions
- Peel, halve, core and dice apple if using; set aside. Cut stem off cabbage and roughly chop to desired size. You can cut the cabbage in large chunks, very small shreds or bite-sized. Rinse under cold water to remove any dirt that may be hidden among the leaves. Place in a large bowl with the onion and apple and toss salt evenly over the top.
- "Toss" cabbage mixture so salt is distributed evenly. Set aside for at least two hours, turning over a couple times.
- When ready to complete recipe, transfer cabbage mixture to a large colander and thoroughly rinse under cold water and drain. It doesn't have to be completely dry. Transfer back into bowl.
- In another bowl, whisk together remaining ingredients and pour over cabbage mixture, tossing well with two large forks. You can also use your hands if desired, although you may want to wear gloves.
- Transfer to a container with a lid and place in the refrigerator for at least 2 days before serving. I use canning jars, filling them to within a half-inch of the lid, pressing mixture firmly so that I see the liquid rise to the top.
- NOTE:The list of cabbages you can use are endless. If Napa cabbage is not in the produce section, simply substitute any head cabbage.