Kimchi recipe
Right, listen up! Forget those sad, watery excuses for ferments you see knocking about. Today, we're diving headfirst into something truly magnificent, something that will elevate any meal and prove that a proper, homemade kimchi is an absolute game-changer. It's not just a side; it's a vibrant, flavour-packed powerhouse perfect for a cracking lunch or to ignite your evening meal. Precision is paramount here, and I'm going to show you how to create a stunning, perfectly balanced kimchi that’ll make you wonder why you ever bought it from a shop. Let’s get to it! Kimchi recipe Ingredients 6 pounds Napa cabbage, about 2 large or 3-4 small, for that perfect crunch ¾ cup kosher salt, essential for drawing out moisture 3 tablespoons glutinous rice flour (chapssal-garu), for that beautiful, thick paste 2½ cups cold water 2 tablespoons granulated or turbinado sugar, to balance the heat 20 garlic cloves, minced (½ cup), for a punch of flavour ...