Try an authentic Kimchi recipe you can cook at home! Use ready Kimchi for stir-fries or as a spicy side dish!
INGREDIENTS
Servings: 5
Napa cabbage
2 heads
Sea salt
¾ cup
Fish sauce
1 tbsp.
5 green onions, chopped
½ white onion, small diced
Garlic
2 cloves, minced
White sugar
2 tbsp.
Ground ginger
1 tsp.
Korean chili powder
5 tbsp.
DIRECTIONS
- Halve the cabbage heads, trim the stems. Chop into 2 inch big dice.
- Divide chopped cabbage between resealable bags. Sprinkle with salt to coat the cabbage evenly.
- Rub salt into the leaves with your hands. Seal the bags and let them sit for 6 hours. Do NOT put in the fridge!
- After 6 hours, rinse the cabbage, drain excess water by squeezing handfuls of cabbage till no more liquid comes out.
- Transfer cabbage to a large air-tight container. Add fish sauce, both onions, garlic, ginger, and sugar. Mix to combine.
- Sprinkle chili powder on top. Put on clean gloves and rub the chili into the cabbage until evenly coated.
- Seal the container tightly and transfer to a cool dry place. Let sit there for 4 days. Afterwards, place in the fridge – kimchi is best when chilled, plus it will keep there for a month.
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