Kimchi Recipe

Inspired by Gen Korean BBQ House

Time2h 30m

Serves6

Traditional fermented Korean side dish.

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Ingredients

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Kimchi Ingredients

1 head Napa cabbage

1 cup Sea salt

4 cups Water

6 cloves Garlic cloves

1 inch Ginger

1 cup Korean red pepper flakes (gochugaru)

1 cup Fish sauce

2 tbs sugar

5 stalks Green onions

1 medium Carrot

Method

Kimchi Preparation Steps

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.

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.

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.

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.

Storing

Once fermented, store kimchi in the refrigerator. It can be enjoyed after a few days and will develop more flavor over time.