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Kimchi

4

0 min

Kimchi

Kimchi Photo 1

Time

0 min

Serving

56 persons

Calories

12

Rating

4.00★ (80)

Author: Victoria Buriak
Kimchi is a popular Korean fermented cabbage dish that's spicy and slightly sweet. I spent a year in South Korea and fell in love with kimchi! My friend Myong was kind enough to share her recipe and technique with me. Use this kimchi in stir fries or your favorite Korean dishes.

Ingredients

  • heads napa cabbage: 2 piece
  • ¼ cups coarse sea salt: 1 piece
  • fish sauce: 1 Tbsp
  • green onions: 5 piece (chopped)
  • white onion: 0.5 piece (minced)
  • garlic, pressed: 2 clove
  • white sugar: 2 Tbsp
  • ground ginger: 1 tsp
  • gochugaru (Korean Chili powder): 5 Tbsp

Metric Conversion

Stages of cooking

Kimchi Photo 21
Kimchi Photo 32
Kimchi Photo 43
Kimchi Photo 5 4
  1. Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours.
    Kimchi Photo 2
  2. Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.
    Kimchi Photo 3
  3. Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.
    Kimchi Photo 4
  4. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!). Kim
    Kimchi Photo 5

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