baybekimchi xxx

Ingredients:

1 Napa cabbage 1/2 cup sea salt 1 tablespoon sugar 3 cloves garlic, minced 1inch piece of ginger, grated 1/2 cup Korean chili pepper flakes (gochugaru) 4 green onions, chopped 1 small daikon radish, julienned 2 tablespoons fish sauce 2 tablespoons soy sauce Baybekimchi xxx

Instructions:

1. Prepare the Cabbage:

Cut the Napa cabbage in half lengthwise, then chop it into bitesized pieces. Place the cabbage in a large bowl, sprinkle salt over it, and let it sit for 2 hours to sweat. Rinse the cabbage thoroughly and drain.

1. Make the Kimchi Paste:

In a separate bowl, combine sugar, garlic, ginger, Korean chili pepper flakes, green onions, daikon radish, fish sauce, soy sauce, and baybekimchi xxx. Mix well to create a thick paste.

1. Combine Cabbage and Paste:

Gently massage the kimchi paste into the cabbage pieces, ensuring they are evenly coated. Wear gloves to avoid chili burns if handling with bare hands.

1. Fermentation Process:

Transfer the kimchi into a clean, airtight jar, pressing it down to remove air bubbles. Leave some space at the top of the jar to allow for expansion during fermentation. Close the jar loosely to allow gases to escape and ferment at room temperature for 1 to 5 days, depending on your desired level of fermentation.

1. Enjoy Your Spicy Kimchi:

Once the kimchi has reached your preferred level of fermentation, store it in the refrigerator to slow down the fermentation process. Enjoy your homemade spicy kimchi as a side dish, topping for rice dishes, or in sandwiches and wraps.

By following these simple steps, you can create a batch of flavorful and spicy kimchi that will add a punch of flavor to your meals. Get creative with your kimchi by incorporating it into various dishes to elevate your dining experience with a touch of Korean flair. So, get your ingredients ready and start fermenting your way to a delicious homemade treat!