Kimchi Recipe

Kimchi Preparation

1. 1

   Prepare the Napa Cabbage

   Cut the napa cabbage in half lengthwise and then cut it into quarters. Dissolve salt in water to create a brine and submerge the cabbage in it. Let it soak for 2 hours, turning occasionally.

2. 2

   Make the Kimchi Paste

   In a bowl, mix together the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar to form a paste.

3. 3

   Combine Ingredients

   After the cabbage has soaked, rinse it thoroughly under cold water to remove excess salt. Drain the cabbage and place it in a large mixing bowl. Add the kimchi paste, chopped green onions, and julienned carrot. Mix well, using your hands if necessary (wear gloves to protect your hands from the spice).

4. 4

   Pack the Kimchi

   Pack the mixture tightly into a clean glass jar, leaving some space at the top for fermentation gases. Seal the jar loosely.

5. 5

   Ferment

   Let the kimchi ferment at room temperature for 1-5 days, depending on your taste preference. Once fermented, store it in the refrigerator.