House Made Kimchi Recipe
Our house made kimchi is a tangy and spicy fermented vegetable dish, bursting with flavor and crafted using traditional techniques.
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Ingredients
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Kimchi Ingredients
Method
Kimchi Preparation
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces. In a large bowl, dissolve the sea salt in water. Soak the cabbage pieces in the saltwater for 2 hours, turning occasionally.
- 2
Make the Paste
In a mixing bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar. Mix until a paste forms.
- 3
Combine Ingredients
After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and transfer to a large mixing bowl. Add the paste, chopped green onions, and julienned carrot. Mix everything together until the cabbage is well coated with the paste.
- 4
- 5
Ferment
Seal the jar with a lid and let it sit at room temperature for 1-5 days, depending on your desired level of fermentation. Check daily and release any gas buildup.
- 6
Refrigerate
Once fermented to your liking, transfer the jar to the refrigerator. The kimchi can be consumed right away but will develop deeper flavors over time.