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
Seasoning
Optional Ingredients
Method
Preparation of Vegetables
- 1
Prepare the Napa Cabbage
Cut the Napa cabbage lengthwise into quarters and remove the core. Then cut the quarters crosswise into 1-inch pieces.
- 2
Prepare Carrots and Radish
Peel and julienne the carrots and radish (if using).
- 3
Chop Green Onions
Chop the green onions into 1-inch pieces.
- 4
Mince Garlic and Ginger
Mince the garlic cloves and grate the ginger.
Salting the Cabbage
- 5
Salt the Cabbage
In a large bowl, combine the chopped Napa cabbage with the salt. Mix thoroughly and let it sit for about 1-2 hours, tossing occasionally until the cabbage is wilted.
Making the Kimchi Paste
- 6
Mix Ingredients for Paste
In a separate bowl, combine the Korean red pepper flakes, fish sauce, sugar, minced garlic, and grated ginger. Mix until you have a paste.
Combining Ingredients
- 7
Combine Vegetables and Paste
Once the cabbage has wilted, rinse it under cold water 2-3 times to remove excess salt. Drain well and add it to a large mixing bowl. Add the carrots, radish (if using), green onions, and the kimchi paste. Mix everything together, using your hands (wearing gloves) to ensure the paste evenly coats the vegetables.
Fermentation
- 8
- 9
Ferment
Seal the jars and let them sit at room temperature for 1-5 days, depending on your preference for fermentation. Check daily and move to the refrigerator once it reaches your desired taste.