How to Make Kimchi at Home
This is a recipe for homemade Kimchi
Servings: 12
Ingredients
- 2 lbs. Napa cabbage
- 7 tablespoons coarse sea salt
- 6 to 8 pints of cold water
- 1 medium Daikon radish julienne
- 4 tablespoons minced fresh ginger
- 4 tablespoons minced garlic
- 1 bunch scallions cut into 1 inch length pieces (discard lower end)
Spices and Seasoning
- 5 tablespoons Gochugaru Korean red pepper flakes powder
- 1/4 cup fish sauce
- 1 tablespoon shrimp paste bagoong alamang
- 2 teaspoons granulated white sugar
Instructions
- Cut the lower end if the Napa Cabbage and then discard. Slice the cabbage into small squares (1.5 x 1.5 inch) by starting to slice the cabbage in half lengthwise and then continue by slicing crosswise until the desired shape and size is achieved.
- Place the chopped cabbage in a colander or a wide wire mesh. Wash with running water until clean.
- Arrange the cabbage in a large mixing bowl. Add salt. Gently mash salt all over the cabbage using your hands. Pour cold water until the cabbage is fully submerged. Cover the bowl with a clear plastic wrap. Let the cabbage soak for 18 to 24 hours.
- Discard the water and place the cabbage back on the colander or wire mesh. Wash with running water. Let all the liquid drip off. Set aside.
- Combine cabbage, scallions, ginger, garlic, Daikon radish in a large mixing bowl. Toss.
- Add all the spices and seasoning ingredients (see recipe above). Toss once more until all the ingredients are well blended.
- Arrange in a large mason jar or Kimchi container. Cover the container tightly and place in a dark spot in room temperature for 20 to 28 hours. Note: The ingredients are starting to ferment at this point.
- Let the air escape from the container by opening it. Seal it once more and place inside the refrigerator to chill for 3 days.
- Serve as a side dish with your favorite food, or use it as an ingredient to make other dishes such as Kimchi fried rice.
- Share and enjoy!
Nutrition
Serving: 12g