Kimchee Recipe
Make Kimchee 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
Optional Add-Ins
Method
Preparation of Vegetables
- 1
Prepare Napa Cabbage
Cut the Napa cabbage into quarters lengthwise and remove the core. Then chop the quarters into bite-sized pieces.
- 2
Prepare Daikon Radish
Peel the daikon radish and julienne it into thin strips.
- 3
Prepare Carrot
Peel the carrot and julienne it into thin strips.
- 4
Prepare Green Onions
Chop the green onions into small pieces, separating the white and green parts.
Salting the Vegetables
- 5
Salt the Cabbage
In a large bowl, layer the chopped Napa cabbage with salt. Let it sit for 1-2 hours, tossing occasionally, until the cabbage wilts and releases water.
- 6
Drain and Rinse
After salting, drain the water and rinse the cabbage thoroughly under cold water to remove excess salt. Drain again.
Making the Kimchee Paste
- 7
Blend the Paste
In a bowl, combine the garlic cloves, ginger, sugar, fish sauce, and Korean red pepper flakes. Mix well until it forms a paste.
Mixing the Kimchee
- 8
Combine Ingredients
In a large mixing bowl, combine the drained Napa cabbage, daikon radish, carrots, and green onions. Add the kimchee paste and mix thoroughly, ensuring all vegetables are well coated.
- 9
Add Optional Ingredients
If desired, add sesame seeds and Korean chives, mixing them in evenly.
Fermentation
- 10
- 11
Ferment
Seal the jars and let them ferment at room temperature for 1-5 days, depending on your desired level of fermentation. Check daily and move to the refrigerator once fermented to your liking.