A vibrant and flavorful homemade kimchi recipe that brings the authentic taste of Korea to your kitchen.
Cut the napa cabbage into quarters lengthwise, then chop into bite-sized pieces.
Ensure the pieces are uniform for even salting.
Slice the daikon radish into thin strips or small chunks.
Choose your preferred shape based on texture preference.
Layer the cabbage and radish in a large bowl, sprinkling salt between layers.
Use coarse salt for better absorption.
Let the salted vegetables sit for 1-2 hours, then rinse thoroughly and drain.
Taste the cabbage to ensure it's not overly salty.
Mix rice flour and water in a saucepan, heat until thickened, then cool.
Stir constantly to avoid lumps.
Combine the rice paste with red pepper flakes, fish sauce, garlic, sugar, and green onions in a bowl.
Adjust spice level to your preference.
Mix the drained vegetables with the seasoning paste using gloves.
Ensure all pieces are evenly coated.
Pack the kimchi into airtight containers, pressing down to remove air pockets.
Leave some space at the top for fermentation gases.
Let the kimchi ferment at room temperature for 1-2 days, then refrigerate.
Taste periodically to find your preferred fermentation level.
Serve the kimchi as a side dish or ingredient in your favorite recipes.
Pair with rice or noodles for a complete meal.
