Kimchi Recipe
NET WT 16oz (453g) with billions of live bacteria.
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Ingredients
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Vegetables
Seasoning
Method
Preparation of Vegetables
Cut the Napa Cabbage
Cut the Napa cabbage lengthwise into quarters and remove the core. Chop into bite-sized pieces.
Salt the Cabbage
In a large bowl, dissolve 1 cup of salt in water. Submerge the cabbage in the saltwater and let it sit for 2 hours, turning occasionally.
Prepare the Remaining Vegetables
While the cabbage is soaking, julienne the carrots and daikon radish. Chop the green onions into small pieces.
Making the Kimchi Paste
Blend the Paste Ingredients
In a blender, combine garlic, ginger, fish sauce, sugar, and Korean red pepper flakes. Blend until smooth.
Mixing and Fermentation
Rinse and Drain the Cabbage
After 2 hours, rinse the cabbage under cold water several times to remove excess salt. Drain well.
Combine Cabbage and Vegetables
In a large mixing bowl, combine the drained cabbage, carrots, daikon, and green onions.
Add the Kimchi Paste
Add the kimchi paste to the vegetable mixture and use your hands (wearing gloves) to mix everything thoroughly, ensuring all vegetables are coated.
Pack the Kimchi
Transfer the mixture to an airtight container, pressing down to eliminate air pockets. Leave some space at the top as the kimchi will expand during fermentation.
Ferment the Kimchi
Let the kimchi sit at room temperature for 1-2 days to ferment, then move it to the refrigerator. It can be consumed after a few days but will develop more flavor over time.