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Homemade Korean Kimchi (Fermented Napa Cabbage)
A classic Korean fermented side dish made from napa cabbage, daikon, carrots, green onions, and a spicy ginger‑pear paste. This step‑by‑step guide walks you through salting, rinsing, seasoning, and fermenting the kimchi for perfect crunch and tang. No fancy equipment needed—just a few kitchen basics and a glass jar.
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Critical Success Points
- • Heavily salting and resting the cabbage to draw out moisture.
- • Rinsing the cabbage thoroughly to avoid over‑salting.
- • Ensuring every vegetable piece is fully coated with the spicy paste.
- • Packing the kimchi tightly without air pockets and keeping it submerged.
- • Monitoring fermentation and pressing down any surface bubbles.
Safety Warnings
- • The chili paste can cause skin irritation; wear gloves or use a utensil.
- • Do not use metal containers; acidity can react with metal.
- • During fermentation gases build up—do not seal the jar tightly to avoid pressure buildup.
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