Have you ever tried making homemade kimchi? The pungent aroma of fermented cabbage, combined with the spicy kick of Korean chili paste and the savory notes of garlic and ginger, creates a symphony of flavors that will make your taste buds dance. In this recipe, we’ll be sharing a beloved family recipe for kimchi passed down from generation to generation. Get ready to infuse your kitchen with the tantalizing scents of Korean cuisine with Mom’s Kimchi Recipe.
**Mom’s Kimchi Recipe**
**Ingredients:**
– 1 medium head napa cabbage
– 1/4 cup sea salt
– 1 cup water
– 1 tablespoon glutinous rice flour
– 1 tablespoon sugar
– 1 cup Korean chili powder (gochugaru)
– 1 tablespoon fish sauce
– 1/4 cup minced garlic
– 1 tablespoon minced ginger
– 2 green onions, chopped
– 1 small daikon radish, julienned
**Instructions:**
1. Rinse the napa cabbage under cold water. Cut it into bite-size pieces, discarding the tough core.
2. In a large bowl, dissolve the sea salt in water to create a brine. Submerge the cabbage in the brine, making sure it’s completely covered. Cover the bowl and let it sit at room temperature for at least 2 hours, tossing it occasionally to ensure even salting.
3. In a small saucepan, combine the glutinous rice flour, sugar, and 1 cup of water. Cook over medium heat, stirring constantly until the mixture thickens. Let it cool.
4. In a separate bowl, combine the Korean chili powder, fish sauce, garlic, ginger, and green onions. Mix well.
5. Rinse the salted cabbage under cold water to remove excess salt. Squeeze out any excess water and place the cabbage in a large mixing bowl.
6. Add the chili paste mixture to the cabbage. Toss everything together, ensuring the cabbage is evenly coated with the spicy mixture.
7. Add the julienned daikon radish to the bowl and mix well.
8. Pack the kimchi tightly into clean glass jars, leaving some space at the top. Press down firmly to remove any air bubbles.
9. Seal the jars and let them sit at room temperature for 1-2 days to kickstart the fermentation process. Afterward, store them in the refrigerator for up to a month to allow the flavors to develop.
Enjoy your homemade kimchi as a side dish, in a stir-fry, or even as a topping for burgers and hot dogs. The longer it sits in the fridge, the more complex and tangy the flavors will become. Mom’s Kimchi Recipe is not just a dish – it’s a labor of love that brings the essence of Korean cuisine into your home.
