How to Make Kimchi

How to make simple Korean Kimchi from napa cabbage. Napa Cabbage variation of kimchi called hangul

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How to Make Kimchi Recipe
20 Steps
Ingredients
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1
Wash Napa cabbage

Wash Napa cabbage

2
Cut the cabbage in quarters

Cut the cabbage in quarters

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3
Cut each quarter crosswise into 2-inch-wide strips

Cut each quarter crosswise into 2-inch-wide strips

4
Place the cabbage and salt in a large bowl

Place the cabbage and salt in a large bowl

5
Massage the salt into the cabbage until it starts to soften a bit

Massage the salt into the cabbage until it starts to soften a bit

6
Add water to cover the cabbage

Add water to cover the cabbage

7
Let it stay in water for an hour

Let it stay in water for an hour

8
To make the paste combine 20 	Grams Ginger,   1Teaspoon Sugar,   3Tablespoons Seafood flavor or water, 1-5Tablespoons Korean red pepper flakes,  50	Grams Dries shrimps  in a blender ( Vitamix)

To make the paste combine 20 Grams Ginger, 1Teaspoon Sugar, 3Tablespoons Seafood flavor or water, 1-5Tablespoons Korean red pepper flakes, 50 Grams Dries shrimps in a blender ( Vitamix)

9
Mix Daikon radish with napa cabbage

Mix Daikon radish with napa cabbage

10
Korean kimchi ( kimchee) pepper also known as  kochukaru (gochugaru)

Korean kimchi ( kimchee) pepper also known as kochukaru (gochugaru)

11
Use gloves to gently combine cabbage, paste and daikon together

Use gloves to gently combine cabbage, paste and daikon together

12
Korean pepper is what gives your kimchi the flavor. You can buy it on Amazon

Korean pepper is what gives your kimchi the flavor. You can buy it on Amazon

13
Use sea salt

Use sea salt

14
Kochukaru (korean kimchi pepper). Add 1-5 tablespoons to the paste depending how spicy you want your kimchi ( kimchee)

Kochukaru (korean kimchi pepper). Add 1-5 tablespoons to the paste depending how spicy you want your kimchi ( kimchee)

15
16
Transfer into jar and let it ferment at room temperature in dark place for 1-3 days and let it ferment

Transfer into jar and let it ferment at room temperature in dark place for 1-3 days and let it ferment

17
When ready refrigerate

When ready refrigerate

18
Tastes better after 7 days

Tastes better after 7 days

19
Final results tasty fermented napa cabbage kimchi

Final results tasty fermented napa cabbage kimchi

20
Enjoy

Enjoy

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