Spicy Kimchi

Kimchi is the heart and soul of Korean cuisine, a traditional fermented side dish that is spicy, sour, and incredibly flavorful. This recipe is for a classic baechu-kimchi, made with napa cabbage. The process involves salting the cabbage to draw out water, then slathering it with a flavorful paste made from gochugaru (Korean chili powder), fish sauce, garlic, and ginger. The kimchi is then allowed to ferment at room temperature for a few days, developing its characteristic tangy flavor and beneficial probiotics. While making kimchi from scratch might seem daunting, it’s a rewarding process that results in a condiment that is far superior to anything you can buy in a store. It’s a perfect side dish for almost any Korean meal.