Fermenting foods at home is something that has become increasingly popular these days. Although this type of product is becoming increasingly popular, there are still people who do not feel safe doing these foods at home. In order to show everyone how easy it is to make these products at home, we decided to share with you our Easy Kimchi Recipe.
With this recipe everyone will be able to easily make kimchi at home. Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. If you've never had kimchi before...Now's the time.
Although this recipe has the ingredients listed in metric system as well as in volume, like it happen in all our recipes, in this case, we encourage you to use the metric system. When we want to ferment any kind of food we want to be precise so
1 larde nappa cabagge (about 1.45 kg / 3.2 pounds)
4 scallions (about 100 g / 3.5 oz) scallions, trimmed and cut into 4 cm (1.5 inches) pieces
3 small Asia pears (about 370 g / 13 oz), peeled and cut into 1.5 cm (0.6 inches) squares
220 g (7.8 oz) daikon radish, peeled and cut into 1.5 cm (0.6 inches) squares
4 garlic cloves, grated
60 g (2 oz) fresh ginger, grated
35 g (1 1/2 tablespoons) sea salt (1.5% total weight)
16 g (2 tablespoons) Koren red pepper flakes (gochugaru)
25 g (1 tablespoon) gochujang paste
15 g (1 tablespoon) fish sauce