One of the indispensable dishes in the daily meals of Koreans is kimchi. This fermented vegetable dish is typically made from napa cabbage and seasoned with ingredients such as garlic, chili peppers, and ginger. The fermentation process can last from a few days to several weeks, allowing the vegetables to absorb the unique and rich flavors.

Ingredients:

• 2 large napa cabbages
• 1 daikon radish (about 500g)
• 2 carrots
• 1 onion
• 6-8 green onions
• 6-8 cloves garlic
• 1 piece of ginger (about 5cm)
• 1 apple (or pear)
• 1/2 cup Korean chili powder (gochugaru)
• 1/4 cup sea salt (non-iodized)
• 1/4 cup Korean fish sauce (or shrimp paste)
• 1/4 cup sugar
• 1 cup water

Preparation Method:

Preparing the Napa Cabbage:

• Cut the napa cabbage in half lengthwise, then cut each half into quarters.
• Rinse each cabbage leaf thoroughly under cold water.
• Sprinkle sea salt between each layer of napa cabbage leaves, focusing more on the thicker stems. Let it marinate for 2 to 3 hours.

• After 2-3 hours, rinse thoroughly under cold water to remove excess salt. Squeeze dry each piece of cabbage, then let it drain.

• Cut the daikon radish and carrots into thin strips.
• Cut the green onions into approximately 5cm lengths.
• Blend or finely chop the onion, garlic, ginger, and apple (or pear) using a blender or mince finely with a knife.

Making Kimchi Sauce:

• In a large bowl, mix Korean chili powder, Korean fish sauce, sugar, and the blended mixture of onion, garlic, ginger, and apple (or pear).
• Add water to create a thick sauce mixture. You can adjust the amount of chili powder depending on the desired level of spiciness.

Mixing Kimchi:

• Spread the sauce mixture evenly onto each napa cabbage leaf, ensuring every part of the cabbage is fully coated with sauce. Add the daikon radish, carrots, and green onions, then mix thoroughly.

Fermenting Kimchi:

• Place the kimchi into a sealed jar or container, ensuring all ingredients are submerged in the sauce. Leave the kimchi at room temperature for 1-2 days to initiate the fermentation process. 
• Transfer the kimchi to the refrigerator to continue fermenting slowly. Kimchi can be enjoyed after about 1 week and will taste even better after 2-3 weeks.

Wishing you success and enjoy the spicy and flavorful traditional Korean kimchi!