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{{recipesummary|Side Dish recipes|?|3-6 days|3|Medium|? Cal}}

{{recipe}} | [[Cookbook:Cuisine of Korea|Korea]]

'''Kimchi''' or '''Gimchi''' (김치) is a Korean dish of pickled [[Cookbook:Vegetable|vegetables]], usually [[Cookbook:Cabbage|cabbage]] or white [[Cookbook:Radish|radish]], and commonly served as a [[Cookbook:Side dishes|side dish]]. It is commonly fermented in a brine of [[Cookbook:Anchovy|anchovies]], [[Cookbook:Ginger|ginger]], [[Cookbook:Garlic|garlic]], [[Cookbook:Green onion|green onion]] and [[Cookbook:Chilli Pepper|chilli pepper]]. There are infinite varieties, at least as many as there are households.

==Ingredients==
*1 head [[Cookbook:Nappa cabbage|nappa cabbage]]
*1/2 [[Cookbook:Onion|onion]], thin sliced
*1/4 [[Cookbook:Carrot|carrot]], thin julienne
*1/4 [[Cookbook:Radish|radish]], thin julienne
*4 [[Cookbook:Green onion|green onions]], cut into 2 inches
*2 tbsp minced [[Cookbook:Garlic|garlic]]
*1 tsp minced [[Cookbook:Ginger|ginger]]
*1/2 cup [[Cookbook:Go choo ga roo|go choo ga roo]] (Korean chili powder)
*2 tsp [[Cookbook:Salt|salt]]
*1 tbsp [[Cookbook:Sugar|sugar]]
*1/2 cup sea salt (or any coarse salt)
*1 cup water
*1/4 cup [[Cookbook:Jeot gal|jeot gal]] (Korean fish sauce)
*1/3 cup water⏎
*1 tbsp [[Cookbook:Flour|flour]]

==Instructions==
#Quarter the nappa cabbage, wash and drain.
#Mix 1/2 cup sea salt (or any coarse salt) and 1 cup water.
#Put cabbages in a salted water and take out one at a time to get salt down.
#In a container, add cabbages and pour salted water, set aside for at least 6-8 hours. (Overnight will be great.)
#The cabbage should be soft enough to bend.
#Wash, drain well.
#In a small pan, add 1/3 cup water and 1 tbsp flour, mix well.
#Put on a medium heat, stir with a whisk constantly until boils, turn off the heat, cool slightly.
#To the flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
#Mix in vegetables to the flour and chili powder mixture.
#Take one cabbage, stuff in above mixture to an every layer. Try to fold in half 
#With 2 outer leaves, wrap the whole thing securely.
#Put it in a air tight container.
#Let it sit on a kitchen counter for overnight.
#Put in a refrigerator for 2-3 days.
#Serve with rice.

==Notes, tips, and vatiations==
*The brine can be varied to include many other ingredients.  Be creative.

[[Category:Featured recipes]]
[[Category:Korean recipes]]
[[Category:Side Dish recipes]]
[[Category:Radish recipes]]
[[Category:Cabbage recipes]]