Homemade korean kimchi

Introduction to Kimchi Experience the bold, tangy flavors of homemade Korean kimchi—a staple in Korean cuisine.

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Ingredients Napa cabbage, gochugaru (Korean chili flakes), garlic, ginger, fish sauce, and green onions.

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Preparing the Cabbage Salt the cabbage and let it sit for a few hours to draw out moisture.

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Combining Ingredients Toss the cabbage with the kimchi paste and green onions, ensuring every leaf is coated.

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Packing the Kimchi Pack the mixture tightly into a jar, leaving space at the top for fermentation

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Fermentation Process Let the kimchi ferment at room temperature for 1-2 days, then refrigerate.

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Serving Suggestions Enjoy as a side dish, in stews, or with rice for a burst of flavor.

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Final Tips Adjust the spice level to taste, and allow the kimchi to ferment longer for a stronger flavor.

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