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
Method
Preparation
- 1
Prepare the Napa Cabbage
Cut the Napa cabbage into quarters lengthwise and then chop them into bite-sized pieces. Place the chopped cabbage into a large bowl.
- 2
Salting the Cabbage
Sprinkle the salt over the cabbage pieces and toss them to ensure even coating. Let it sit for about 1-2 hours until the cabbage has wilted and released some water.
- 3
Prepare the Vegetables
While the cabbage is salting, wash and slice the radishes into thin strips and chop the green onions into 1-inch pieces. Mince the garlic and grate the ginger.
- 4
Make the Kimchi Paste
In a large bowl, combine the Korean red pepper flakes, fish sauce, sugar, minced garlic, and grated ginger. Mix well to form a paste.
- 5
Combine Ingredients
Once the cabbage has wilted, rinse it under cold water to remove excess salt and drain well. Combine the cabbage, radishes, green onions, and kimchi paste in a large mixing bowl. Use your hands (wear gloves) to mix everything thoroughly.
- 6
Pack the Kimchi
Transfer the mixture into a clean, airtight jar or container, pressing down firmly to eliminate air pockets. Leave some space at the top as the kimchi will expand while fermenting.
- 7
Ferment
Seal the jar and leave it at room temperature for 1-2 days for fermentation, depending on your preference for tanginess. After that, move it to the refrigerator to slow down the fermentation process.