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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

Kimchi, a spicy fermented pickled cabbage that is a must-have side dish on every Korean table. Rich in vitamins, kimchee sits high as one of the world’s healthiest foods.

Homemade Kimchi Recipe

(serves 4-6)

Ingredients:

1 (3 pounds) Chinese cabbage (napa cabbage)

12 cups water

1 cup sea salt (you can also use coarse kosher salt)

Kim chee stuffing:

1 (1 pound) Japanese daikon radish, peeled and sliced into thin strips

5-6 tablespoons Korean chili powder (gochugaru)

12 cloves garlic, finely chopped

4-5 tablespoons fresh ginger root, minced

1 cup fish sauce

1 medium onion, finely grated

1 small bunch (3 ounces) Chinese chives, cut into 1-inch lengths

How to make homemade kimchi:

1. Remove the outer leaves of the cabbage. Cut it into half lengthwise.

2. Rub salt generously, about a handful, between all the leaves. Leave it aside.

3. Meanwhile, place water and the remaining salt in a large soup pot, stir until the salt dissolves. Put the cabbage in salt solution and let it soak for a few hours, about 3-6 hours.

4. Remove the cabbage; drain. Rinse the cabbage under running water but make sure not to over-rinse. You want the cabbage to retain some of the salt water.

5. To make the kim chi stuffing, place daikon radish and chili powder in a medium bowl. Mix both ingredients really well.

6. Then add the rest of the ingredients, and toss until well blended.

7. Separate the leaves of each cabbage halve, and spread a small amount of stuffing between each leaf. Make sure that all the leaves are well coated on both sides.

8. Store the cabbage in an air-tight food container. Let it sit at room temperature for at least 10-12 hours before serving.

9. Refrigerate unused kimchee straight away. Your homemade kimchi should stay fresh for 2-3 weeks. Enjoy kimchi as a side dish, with rice or noodles. Kimchi is also a common base ingredient to make many dishes including kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).

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