Ever tried kimchi? I tried it for the first time not too long ago, and its wonderful. It’s a popular Korean side dish and condiment featuring cabbage, daikon radishes, and red pepper. The mixture is a delicious accompaniment to many entrees and appetizers, and is also great by itself. A lot of people might be hesitant about making their own kimchi because it requires fermentation, which is simply a process that means it sits in the refrigerator for 2-5 days. During this time, you’ll need to press down on the ingredients with the back of a spoon or spatula each day to further that process.
Kimchi is typically known for having a kick to it, as some recipes and bottled versions can be extremely spicy. Our version is not as fiery as some, but an important thing to remember when involving spicy ingredients such as red pepper that needs to be mixed by hand is to wear gloves to protect your skin. If you don’t have gloves, just be sure to mix the ingredients thoroughly with a large wooden spoon or spatula and be careful to rinse the skin if red pepper gets on your hands to avoid irritation. Other than that, this recipe is as simple as it gets. Check out the video below to find out.