Alright, listen up my fellow foodies, it’s time to delve into the wonderful world of kimchi. And, in particular, let’s talk about the classic cabbage kimchi recipe. Don’t worry if you’ve never had it before, because once you try it, you’ll be absolutely hooked. Plus, I’ve got you covered with a couple of mouth-watering images to get you all inspired and excited to cook up a storm.
Let’s start off with the first image, which shows a beautiful and vibrant cabbage kimchi. Just looking at it makes my taste buds tingle with anticipation. As you can see from the image, the cabbage is sliced into manageable pieces, allowing the fermented flavors to soak into every inch of the vegetable. Then, there are the usual suspects of Korean ingredients: gochugaru (Korean red pepper flakes), garlic, ginger, and fish sauce.
Moving onto the second image, which showcases a more traditional take on the recipe, we can see that the cabbage is left whole, with the ingredients stuffed into each layer. While the method is slightly different, the end result is equally delicious and fragrant. Don’t be intimidated by the process, because the end result is totally worth it.
So, friends, are you ready to embark on this spicy and tangy journey with me? Let’s get started with the recipe, shall we?
Ingredients
- 1 head Napa cabbage, chopped
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/4 cup sugar
- 6 cloves garlic, minced
- 1 tbsp. ginger, grated
Are you drooling yet? Because I totally am. Now, let’s get cooking.
Instructions
- In a large bowl, mix together the gochugaru, fish sauce, soy sauce, rice vinegar, sesame oil, sugar, garlic, and ginger.
- Once everything is well-combined, add the chopped cabbage to the bowl and toss to coat thoroughly.
- Transfer the cabbage and marinade to a large jar or container with a tight-fitting lid.
- Seal the container and leave it in a cool, dark place for between 24 hours to 1 week, depending on your desired level of fermentation.
- Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator to continue its magic.
- Enjoy as a side dish, add it to your favorite stir-fry, or even use it as a topping for a hearty bowl of ramen!
Well, folks, there you have it. A classic cabbage kimchi recipe that will change the way you think about fermented vegetables forever. It’s spicy, tangy, and oh-so-delicious. So, what are you waiting for? Get cooking and enjoy the fruits of your labor!
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