Incheon Kimchi

Kimchi is a staple in Korean cuisine and is deeply rooted in Korea's history and culture. Originating from ancient times, kimchi was originally a method to preserve vegetables in the harsh winters. Incheon's unique twist to the classic cabbage kimchi offers a spicy and savory side dish that captivates the umami seekers. Well-known for its distinctive taste and versatile applications in various dishes, it's perfect to enjoy with rice, noodle dishes, or Korean BBQ.

Ingredients

• Napa cabbage - 1 large head
• Daikon radish - 1 large, julienned
• Carrot - 1 medium, julienned
• Green onion - 4 stalks, chopped
• Garlic - 5 cloves, minced
• Ginger - 1-inch piece, minced
• Fish sauce - 1/4 cup
• Shrimp paste - 2 teaspoons
• Red pepper flakes - 1/2 cup
• Sugar - 1 tablespoon
• Sea salt - 1/2 cup plus extra for salting cabbage
• Water - as needed for brining

Preparation

Step 1: Preparing the Cabbage

Start by cutting the napa cabbage in half lengthwise, then into quarters. Rinse the cabbage under cold water to remove any dirt. Sprinkle the leaves with sea salt, making sure to get between each layer. This process will begin to draw out moisture, allowing the cabbage to soften and absorb the seasoning. Let it sit for about 2 hours.

Step 2: Preparing the Paste

While the cabbage is resting, it's time to prepare the paste. In a large mixing bowl, combine the minced garlic, minced ginger, fish sauce, shrimp paste, red pepper flakes, and sugar. Stir well to combine. Add the daikon radish, carrot, and green onion to the bowl and mix thoroughly, ensuring all the vegetables are coated in the spicy paste.

Step 3: Rinsing the Cabbage

After the cabbage has softened, rinse it thoroughly under cold running water to remove excess salt. Carefully squeeze out as much water as possible from the cabbage.

Step 4: Combining Ingredients

Take the paste and, using your hands (protected with gloves), pack it between each leaf of cabbage quarter. Make sure the cabbage is completely covered with the paste.

Step 5: Fermentation

Place the mixture into an airtight container, pressing down firmly to remove any air pockets. Allow it to sit at room temperature for 1-2 days to ferment, depending on your preference. Consistently monitor its taste and texture.

This process allows the lactobacillus bacteria, naturally present on the cabbage, to ferment, creating the distinct tangy flavor associated with kimchi. For prolonged storage, keep it refrigerated.

Enjoying Incheon Kimchi

There are many ways to enjoy your homemade Incheon-style kimchi. It pairs wonderfully with rice or can be used as a flavorful addition to dishes like kimchi jjigae (stew) or kimchi bokkeumbap (fried rice). Its refreshing, tangy flavor can also balance fatty meats or rich dishes. For those who love to experiment, try using kimchi as a topping on tacos or burgers or incorporate it into a grilled cheese sandwich for a spicy twist. Make sure to use a cooking timer for perfect timing when experimenting with such creative uses!