Kimchee Salad Recipe
Freshly made kimchee with seasonal vegetables.
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Ingredients
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Vegetables
Kimchee Seasoning
Method
Preparation of Vegetables
- 1
Chop the Napa Cabbage
Cut the Napa cabbage into quarters, remove the core, and slice it into bite-sized pieces.
- 2
Julienne Carrots and Daikon Radish
Peel the carrots and daikon radish, then julienne them into thin strips.
- 3
Slice Green Onions
Chop the green onions into small pieces, using both the white and green parts.
- 4
Cut Cucumber
Slice the cucumber in half lengthwise, scoop out the seeds, and then cut it into thin half-moons.
Making the Kimchee Seasoning
- 5
Prepare the Garlic and Ginger
Mince the garlic cloves and grate the ginger.
- 6
Mix the Seasoning Ingredients
In a large bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, fish sauce, sugar, salt, and sesame oil. Mix well to form a paste.
Combining Ingredients
- 7
Combine Vegetables and Seasoning
Add the prepared napa cabbage, carrots, daikon radish, green onions, and cucumber to the bowl with the seasoning paste. Mix thoroughly until all the vegetables are well coated.
Fermentation
- 8
- 9
Ferment
Seal the jar tightly and leave it at room temperature for 1-3 days, depending on your desired level of fermentation. Taste daily to check the flavor.
