Kimchee/takuan Recipe
Experience a vibrant burst of flavor with our Kimchee/Takuan, a delightful combination of spicy, fermented vegetables and tangy pickled daikon. Each bite offers a perfect balance of crunch and zest, making it an irresistible accompaniment to any meal or a bold snack on its own. Elevate your taste buds with this traditional Asian delicacy that’s both refreshing and invigorating!
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Ingredients
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Kimchee Ingredients
Method
Kimchee Preparation
- 1
Prepare the Cabbage
Cut the Napa cabbage in half lengthwise, then cut each half into quarters. Dissolve the salt in water and soak the cabbage in the salty water for 2 hours.
- 2
Make the Kimchee Paste
In a bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, fish sauce, and sugar. Mix well to form a paste.
- 3
Combine and Pack
After 2 hours, rinse the cabbage under cold running water to remove excess salt. Drain well and mix the cabbage with the kimchee paste. Add chopped green onions and mix thoroughly.
- 4
Ferment the Kimchee
Pack the mixture tightly into a clean glass jar, leaving some space at the top for expansion. Seal the jar and let it sit at room temperature for 1-2 days to ferment, then store in the refrigerator.
