Kimchi Recipe
Make 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
Seasonings
Method
Preparation of Vegetables
- 1
Prepare the Napa Cabbage
Slice the Napa cabbage lengthwise into quarters and remove the core. Cut each quarter into 2-inch pieces.
- 2
Salt the Cabbage
In a large bowl, sprinkle the coarse sea salt between the cabbage layers, ensuring they are evenly coated. Let it sit for 2 hours, turning occasionally.
- 3
Prepare the Daikon Radish
Peel and cut the daikon radish into matchstick-sized pieces.
- 4
Prepare the Green Onions
Chop the green onions into 1-inch pieces.
Making the Kimchi Paste
- 5
Blend the Seasonings
In a food processor, combine the garlic cloves, fresh ginger, sugar, fish sauce, and Korean red pepper flakes. Blend until it forms a smooth paste.
- 6
Combine with Water
Add the water to the spice paste and mix well to create a kimchi paste.
Combining and Fermenting
- 7
Rinse the Cabbage
After 2 hours, rinse the salted cabbage under cold running water to remove excess salt. Drain well.
- 8
Mix Everything Together
In a large mixing bowl, combine the drained cabbage, daikon radish, green onions, and kimchi paste. Mix everything together with your hands (wear gloves) until all the vegetables are well coated.
- 9
Pack into Jar
Transfer the kimchi mixture into a clean jar, pressing down to remove air pockets. Leave some space at the top for fermentation.
- 10
Ferment
Seal the jar and let it sit at room temperature for 1-5 days, depending on your desired level of fermentation. Check daily and press down if necessary.