Side Kim Chee Recipe
Make Side Kim Chee 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
- 1
Prepare the Vegetables
Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the cabbage into bite-sized pieces.
- 2
Slice the Carrots
Peel and julienne the carrots into thin strips.
- 3
Chop the Green Onions
Chop the green onions into small pieces, using both the green and white parts.
- 4
Mince the Garlic and Ginger
Mince the garlic cloves and grate the ginger or finely chop it.
Brining
- 5
Brine the Cabbage
In a large bowl, dissolve 1 tablespoon of salt in 2 cups of water. Add the cabbage pieces and let them soak for about 1-2 hours, pressing down occasionally to submerge the cabbage.
Mixing
- 6
Combine Seasonings
In a separate bowl, mix together the Korean red pepper flakes, fish sauce, sugar, minced garlic, and ginger to create a paste.
- 7
Add Vegetables
Once the cabbage is brined, rinse it under cold water to remove excess salt. Drain well and combine it with the carrots and green onions in a large mixing bowl.
- 8
Mix Everything Together
Add the seasoning paste to the vegetable mixture and mix thoroughly, ensuring all the vegetables are well-coated.
Fermentation
- 9
Pack and Ferment
Transfer the kimchi mixture into a clean, airtight container. Press down to remove air bubbles and leave some space at the top. Seal the container and let it ferment at room temperature for 1-5 days, depending on your desired sourness.
Storage
- 10
Refrigerate
After fermentation, store the kimchi in the refrigerator where it will continue to develop flavor. It can be enjoyed immediately or after a few days.
