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Ingredients
- 1 jar
1 large napa cabbage (around 2.2kg)
1 large carrot (shredded thinly)
250 g of radish (shredded thinly)
½ + ½ cup of coarse sea salt
¼ asian pear (shredded thinly)
2 stalks of scallions (cut diagonally into 1 inch long)
5 cups of water
1 tbsp of glutinous rice powder
¾ cup of water (for glutinous ricepowder)
½ cup of Korean red chilli pepper flakes
6 tbsp of fish sauce
3 tbsp minced garlic
1 tsp grated ginger
½ cup dashima (dried kelp broth)
2 tbsp sesame seeds
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How To Make Kimchi
Perfect with everything from fried rice to dumplings (or even straight out of the jar!), kimchi is a dish found all Korean restaurants and homes. This crunchy bright red side dish is made of salted and fermented vegetables, steeped in a delicious seasoning of chili pepper, garlic, ginger, fish sauce and dashima. And if you have always wondered why Koreans have such wonderful skin, kimchi is an excellent source of antioxidants.
- Easy
- 60 min
- 0 min
- 10 min
- 8 steps
- 15 Ingredients
- Easy
- 8 steps
- 15 Ingredients
- 60 min
- 0 min
- 10 min
Instructions
-
Prepare nappa cabbage
- Cut the Napa cabbage lengthwise into quarters.
- Cut the quartered Napa cabbage into about 2.5inches wide and set aside.
-
Soak napa cabbage in salt water
- In a large bowl, dissolve ½ cup of salt in 5 cups of water.
- Pour the saltwater into the bowl of cut Napa cabbage.
- Gently toss the Napa cabbage around and drain away the saltwater into a bowl.
- Set drained Napa cabbage and saltwater aside.
-
Continue to soak napa cabbage
- Using the other ½ cup of salt, sprinkle over the Napa cabbage.
- Give the Napa cabbage a good toss.
- Pour the remaining saltwater from the first bowl over the cabbage.
- Set aside for about 1.5hours, rotating the bottom ones to the top every 20 minutes.
-
Drain napa cabbage
- Rinse the Napa cabbage thoroughly for about 3 to 4 times.
- Drain well and set aside.
-
Making the porridge
- Mix 1 tablespoon of glutinous rice powder with ½ cup water.
- Simmer glutinous rice powder mixture over low heat, stirring occasionally.
- Once thickens to a thin paste, set aside to cool.
-
Making the seasonings
- Combine Korean chilli pepper flakes, minced garlic, grated ginger, porridge, dashima(dried kelp broth) and fish sauce together.
-
Preparing the kimchi mix
- Combine shredded radish, Korean pear and carrot in a bowl.
- Mix in the kimchi seasonings.
- Add scallions in and mix lightly.
-
Making the Kimchi
- Combine the Napa cabbage and kimchi mix together.
- Mix well. Place the seasoned Napa cabbages into a jar or an airtight container.
- Press down to remove excess air.
- Leave at room temperature for a day for kimchi to ripen then store into fridge.
Plate and Serve!
Garnish with sesame seeds before serving.
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Ingredients
- 1 jar
-
1 large napa cabbage (around 2.2kg)
-
1 large carrot (shredded thinly)
-
250 g of radish (shredded thinly)
-
½ + ½ cup of coarse sea salt
-
¼ asian pear (shredded thinly)
-
2 stalks of scallions (cut diagonally into 1 inch long)
-
5 cups of water
-
1 tbsp of glutinous rice powder
-
¾ cup of water (for glutinous ricepowder)
-
½ cup of Korean red chilli pepper flakes
-
6 tbsp of fish sauce
-
3 tbsp minced garlic
-
1 tsp grated ginger
-
½ cup dashima (dried kelp broth)
-
2 tbsp sesame seeds
Nutrition
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