Side Of Kimchi Recipe
Make Side Of Kimchi Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasoning
Method
Preparation of Vegetables
Prepare the Napa Cabbage
Cut the Napa cabbage in half lengthwise and then cut each half into quarters. Remove the core and separate the leaves. Place the leaves in a large bowl.
Salt the Cabbage
Sprinkle the salt over the cabbage leaves and toss them well. Add enough water to cover them and let it sit for about 2 hours, tossing occasionally.
Rinse and Drain
After 2 hours, rinse the cabbage under cold water multiple times to remove excess salt. Drain well and set aside.
Prepare Carrots and Green Onions
Peel and julienne the carrots. Chop the green onions into 1-inch pieces and add them to the bowl with the drained cabbage.
Prepare Garlic and Ginger
Mince the garlic cloves and grate the ginger. Add them to the bowl with the cabbage, carrots, and green onions.
Making the Kimchi Paste
Mix the Paste Ingredients
In a separate bowl, combine the Korean red pepper flakes, fish sauce, sugar, and a little water (about 1/4 cup) to form a paste.
Combine with Vegetables
Add the paste to the vegetable mixture and mix thoroughly, using your hands (wear gloves) to ensure all the vegetables are well coated.
Fermentation
Ferment
Seal the jar and let it sit at room temperature for 1-2 days to ferment, depending on your desired level of sourness. Check daily and release any gas that builds up.
Store in Fridge
Once fermented to your liking, transfer the kimchi to the refrigerator. It can be enjoyed immediately but tastes better after a few days.