Homemade Napa Cabbage Kimchi Recipe
Discover the joy of making your own kimchi at home with this simple, traditional recipe.
medium
02:30
4
METHOD
Step 1.
Begin by cutting the Napa cabbage into quarters and remove the core. Then, chop it into bite-sized pieces.Step 2.
Sprinkle sea salt between the cabbage layers, ensuring it's well distributed. Set aside for about 2 hours, allowing the cabbage to soften and water to be drawn out.Step 3.
In the meantime, prepare the paste. Mix together garlic, ginger, sugar, and fish sauce in a blender until it forms a smooth paste.Step 4.
Transfer the paste into a large bowl and mix in the Korean red pepper flakes. Adjust the quantity according to your spice preference.Step 5.
Rinse the salted cabbage under cold water three times to remove excess salt and then drain it thoroughly.Step 6.
Add the prepared paste to the drained cabbage. Put on gloves and ensure the paste is evenly mixed through the cabbage.Step 7.
Incorporate the julienned radishes and chopped spring onions into the mix.Step 8.
Pack the kimchi into a clean, airtight container. Press down on the mixture to ensure there are no air pockets and the brine covers the vegetables.Step 9.
Seal the container and let it ferment at room temperature for at least 1 to 2 days. Check daily and press down on the vegetables to keep them submerged.Step 10.
Once fermented, store in the refrigerator. Your kimchi will continue to ferment but at a slower pace. It can be consumed immediately but improves with age.
INGREDIENTS
1 Napa cabbage
0.5 cupSea salt
6 Garlic cloves
1 tbspGinger root
1 tbspSugar
3 tbspFish sauce
0.25 cupKorean red pepper flakes
1 cupDaikon radish, julienned
4 Spring onions, chopped
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