Side Kimchi Recipe
Make Side Kimchi Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables and Seasonings
Method
Preparation
- 1
Prepare the Cabbage
Quarter the Napa cabbage and remove the core. Cut each quarter into bite-sized pieces. In a large bowl, dissolve salt in water and soak the cabbage for 2 hours, turning occasionally.
- 2
Make the Kimchi Paste
In a separate bowl, mix together Korean red pepper flakes, minced garlic, grated ginger, fish sauce, and sugar until it forms a paste.
- 3
Combine Ingredients
After the cabbage has soaked, rinse it thoroughly under cold water to remove excess salt. Drain well. In a large mixing bowl, combine the cabbage, kimchi paste, chopped green onions, and julienned carrot. Mix thoroughly using gloves to avoid irritation from the pepper flakes.
- 4
Ferment the Kimchi
Pack the kimchi tightly into a clean glass jar, leaving some space at the top for fermentation gases. Seal the jar and leave it at room temperature for 1-2 days to ferment, depending on your desired sourness. After fermentation, store in the refrigerator.