Kimchi Recipe
Make Kimchi Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasoning
Method
Preparation of Vegetables
- 1
Cut the Napa Cabbage
Cut the Napa cabbage into quarters lengthwise, and then chop into bite-sized pieces. Place in a large bowl.
- 2
Salt the Cabbage
Sprinkle the kosher salt over the chopped cabbage and toss to combine. Let sit for about 1-2 hours, tossing occasionally, until the cabbage is wilted.
- 3
Prepare the Daikon and Carrots
While the cabbage is wilting, peel and julienne the daikon radish and carrot. Chop the green onions into 1-inch pieces.
Making the Kimchi Paste
- 4
Prepare the Garlic and Ginger
Peel and chop the garlic cloves and ginger. Place them in a food processor.
- 5
Blend the Ingredients
Add the Korean red pepper flakes, sugar, and fish sauce to the food processor. Blend until a smooth paste forms.
Combining
- 6
Combine Cabbage and Paste
Once the cabbage is wilted, rinse it under cold water to remove excess salt. Drain thoroughly. In a large mixing bowl, combine the drained cabbage, daikon, carrots, green onions, and the kimchi paste. Mix well using your hands (wear gloves to protect your skin from the spice).
- 7
Fermentation
- 8
Let Ferment
Seal the jars and leave them at room temperature for 1-5 days to ferment, depending on the desired sourness. Check daily and press down on the kimchi to keep it submerged in its brine.
- 9
Refrigerate
Once fermented to your liking, transfer the jars to the refrigerator. The kimchi can be eaten immediately but will develop more flavor over time.
