Kim Chi Recipe
Make Kim Chi 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
Spices and Seasonings
Additional Ingredients
Method
Preparation of Vegetables
- 1
Prepare the Napa Cabbage
Cut the Napa cabbage in half lengthwise, then cut each half into thirds. Place the cabbage pieces in a large bowl.
- 2
Salt the Cabbage
Sprinkle the salt over the cabbage, tossing to coat evenly. Let sit for 1-2 hours, turning occasionally until the cabbage is wilted.
- 3
Prepare the Other Vegetables
While the cabbage is wilting, julienne the carrots and daikon radish. Chop the green onions into 1-inch pieces.
Make the Kimchi Paste
- 4
Combine Ingredients for the Paste
In a mixing bowl, combine the Korean red chili pepper flakes, minced garlic, grated ginger, and fish sauce. Mix well to form a thick paste.
Combine and Ferment
- 5
Rinse the Cabbage
Once the cabbage is wilted, rinse it under cold water to remove excess salt. Drain well.
- 6
Mix Vegetables with Paste
In a large bowl, combine the drained cabbage, julienned carrots, daikon, and green onions. Add the kimchi paste and mix thoroughly using gloves to avoid irritation.
- 7
Fermentation
- 8
Let Ferment
Place the jar at room temperature for 1-5 days, depending on your taste preference. Check daily, pressing down the vegetables to keep them submerged in their brine.
- 9
Store in Refrigerator
Once fermented to your liking, transfer the jar to the refrigerator to slow down the fermentation process. Kimchi can be eaten immediately but tastes better after a week.
