Fiery Kimchi: Tangy and Colorful Ferment

Ingredients

Estimated total cost: €14.58 · €2.43/serving

• 1 cup plus 2 teaspoons/300 grams exquisite sea salt (make sure to use fine sea salt for proper salting)Est. price €0.25–€0.60
• 1 cup/200 grams pure cane sugarEst. price €0.70–€1.50
• 1/2 cup/150 grams premium fish sauce (choose a high-quality fish sauce for the best flavor)Est. price €2.50–€4.50
• 4 teaspoons/8 grams fiery cayenne pepperEst. price €0.15–€0.30
• 5 teaspoons/10 grams crushed red pepper flakesEst. price €0.20–€0.40
• 61/2 quarts/6,000 grams purified water (filtered water works best for this recipe)Est. price €0.00–€0.00
• 2 bunches (11 ounces) delicate watercress, roots trimmed (look for fresh watercress with vibrant leaves)Est. price €2.20–€3.50
• 2 bunches (41/2 ounces green onions), roots removed (slice scallions thinly for added texture)Est. price €1.00–€2.00
• 3 heads garlic, peeled (smash garlic cloves with the flat side of a knife to release flavors)Est. price €1.50–€2.80
• 1 large head crimson cabbageEst. price €1.80–€3.00

Steps

1. 1

   Begin by quartering the cabbage through its core. Remove the core from each quarter. Proceed to slice each quarter of cabbage into 4 lengthwise sections.

2. 2

   Begin by dissolving salt in water in a large bowl or plastic container. Add the cabbage, ensuring to break it apart while immersing it into the brine. Utilize multiple plates to press down on the cabbage, keeping it fully submerged in the liquid. Allow the cabbage to soak for a minimum of 6 hours, but ideally overnight for 10 to 12 hours.

3. 3

   After taking the cabbage out of the brine, use a salad spinner to extract any extra moisture. Transfer the drained cabbage to a spacious bowl and mix it with the sugar, ensuring an even coating over all the cabbage pieces.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Kimchi is a staple in Korean cuisine and is deeply rooted in Korean culture. It has been enjoyed for centuries and is often served as a side dish with meals.

• Seasonal note

  Kimchi is traditionally made in the fall when cabbage and radishes are in season, but can be enjoyed year-round

• Health note

  Kimchi is a probiotic-rich dish that supports gut health and immunity. It is low in fat and calories, high in fiber, vitamins A and C, but can be high in sodium and sugar depending on the recipe.