How to Make Kimchi

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How to Make Kimchi Recipe
34 Steps
Ingredients
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1
The night before Put salt on top &bottom of each leaf and soak overnight in water. The next day, rinse of the salt from each one

The night before Put salt on top &bottom of each leaf and soak overnight in water. The next day, rinse of the salt from each one

2
After rinsing, Chop cabbage into 1.5" pieces. The leafy tips can be a little longer, because cutting them smaller will make them rip into pieces that are too small.

After rinsing, Chop cabbage into 1.5" pieces. The leafy tips can be a little longer, because cutting them smaller will make them rip into pieces that are too small.

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3
Chop onions

Chop onions

4
Peel garlic

Peel garlic

5
Wash & cut chilies to about 2inch thick slices

Wash & cut chilies to about 2inch thick slices

6
Cut chives into 2 inch pieces

Cut chives into 2 inch pieces

7
This is the brand of hot pepper powder my friend recommends. You can find it in a Korean supermarket

This is the brand of hot pepper powder my friend recommends. You can find it in a Korean supermarket

8
Measure 100ml

Measure 100ml

9
Prepare half a cup of room temp cooked rice

Prepare half a cup of room temp cooked rice

10
Pour  150ml of fish oil in a cup. This is the brand my friend uses from the Korean store

Pour 150ml of fish oil in a cup. This is the brand my friend uses from the Korean store

11
Put the rice in a blender

Put the rice in a blender

12
Put half the fish sauce (75ml) with the cooked rice

Put half the fish sauce (75ml) with the cooked rice

13
Blend until sticky

Blend until sticky

14
Put a little water to dilute and help with the blending

Put a little water to dilute and help with the blending

15
Once it is sticky...

Once it is sticky...

16
Transfer to a bowl

Transfer to a bowl

17
Clean the blender out then place the garlic, onions & chilies

Clean the blender out then place the garlic, onions & chilies

18
Add the remaining fish sauce

Add the remaining fish sauce

19
Blend

Blend

20
Shake and add a little water if you need to help it blend

Shake and add a little water if you need to help it blend

21
Blind until it is liquid and this color

Blind until it is liquid and this color

22
Blend on low

Blend on low

23
Add to the bowl

Add to the bowl

24
Add the chili powder & sugar

Add the chili powder & sugar

25
Mix

Mix

26
Until very well incorporated

Until very well incorporated

27
Add the chives to the big deep container of the sliced Chinese cabbages

Add the chives to the big deep container of the sliced Chinese cabbages

28
Sprinkle some of the chives and a little bit of the chili mixture on cabbages

Sprinkle some of the chives and a little bit of the chili mixture on cabbages

29
Using plastic gloves mix it up, while squeezing the mixture into the cabbages

Using plastic gloves mix it up, while squeezing the mixture into the cabbages

30
Continue adding some of the chives and chili mixture...

Continue adding some of the chives and chili mixture...

31
...and mixing/squeezing until you finish off all the chives and chili mixture.

...and mixing/squeezing until you finish off all the chives and chili mixture.

32
The kimchi is almost ready!

The kimchi is almost ready!

33
Leave overnight in an airtight glass container

Leave overnight in an airtight glass container

34
The next day you will notice bubbles. mix with a spoon and you can now store it in the refrigerator. Ready to serve.

The next day you will notice bubbles. mix with a spoon and you can now store it in the refrigerator. Ready to serve.

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