Recipe information
Traditional fermented Korean side dish.
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Kimchi Ingredients
Kimchi Preparation Steps
1. Salting the Cabbage
Cut the Napa cabbage into quarters and remove the core. Rinse the cabbage under cold water and soak it in a bowl with water and sea salt for 1-2 hours, flipping it occasionally.
2. Preparing the Paste
In a blender, combine garlic, ginger, fish sauce, sugar, and a little water. Blend until smooth. Add Korean red pepper flakes and mix well to form a paste.
3. Mixing the Vegetables
After the cabbage has soaked, rinse it thoroughly to remove excess salt. Drain and place it in a large mixing bowl. Add the paste, sliced green onions, and julienned carrot. Mix thoroughly, using gloves to protect your hands from the chili.
4. Fermentation
Pack the kimchi mixture tightly into a clean jar, leaving about an inch of space at the top. Seal the jar and let it ferment at room temperature for 1-5 days, depending on your desired level of fermentation.
5. Storing
Once fermented, store kimchi in the refrigerator. It can be enjoyed after a few days and will develop more flavor over time.