Kimchi
User Reviews
4.9
18 reviews
Excellent
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Course
Salad, Condiments
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Cuisine
Korean
Kimchi
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Piquant and pungent, this easy-to-make kimchi is delicious when fresh, with a flavor that develops as it matures.
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Ingredients
- 1500 grams Napa cabbage (~ half a large head)
- ¼ cup salt sea salt
- 50 grams onion ~¼ large onion
- 30 grams garlic (~half a head)
- 15 grams ginger ~ 1.25 centimeters, cut into coins, fresh
- 65 grams apple (~½ apple)
- 3 tablespoons saeujeot (salted brine shrimp)
- 3 tablespoons short-grain rice cooked
- 1 tablespoon myeolchijeot (fermented anchovies or fish sauce)
- 2 teaspoons granulated sugar (optional)
- 150 grams Korean radish (~¼ radish shredded)
- 150 grams carrot (~1 large carrot shredded)
- 4 scallions (thinly sliced)
- 35 grams garlic chives (cut into 2 inch lengths)
- ½ cup gochugaru (Korean chili flakes)
Instructions
- Remove the core from the cabbage and cut it into 3"x3" pieces. In a very large bowl or clean bucket, add the napa cabbage and toss with the salt.
- Cover the cabbage with cold water. Put this in a room temperature place for 24 hours. This removes some of the excess water from the cabbage making it crunchier and it also begins the fermentation process.
- The next day, put the onion, garlic, ginger, apple, saeujeot, cooked rice, myeolchijeot, and sugar in a blender or food processor and process until you have a smooth paste.
- In a medium sized bowl, add the radish, carrots, scallions, garlic chives and gochugaru along with the mixture from the blender. Put on some food-safe gloves and squish the mixture together with one hand. Taste the mixture and add more gochugaru if you want it spicier.
- Drain the cabbage then return it to the bowl along with the seasoned vegetables. Toss the mixture together with your hands until everything is very well combined.
- Your kimchi is edible right away, but it's best to let it ferment in a cool place for at least a week.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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