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Traditional Kimchi

4

0 min

Traditional Kimchi

Traditional Kimchi Photo 1

Time

0 min

Serving

24 persons

Calories

9

Rating

4.00★ (5)

Cuisine

Korean
Author: Victoria Buriak
If you love authentic Korean cuisine, try this classic kimchi recipe and make your own. It's not as complicated or time-consuming as you might think. Kimchi is a fermented dish — the more it ages, the better it tastes.

Ingredients

  • head napa cabbage, shredded and rinsed: 1 piece
  • radish: 1 piece (cubed)
  • coarse salt: (to taste)
  • white onion: 1 piece (chopped)
  • garlic: 6 clove (peeled)
  • ginger: 1 piece (1 inch piece, fresh)
  • rice vinegar: 1 Tbsp
  • water: 0.25 cup (or as needed)
  • ripe persimmon: 1 piece (chopped)
  • cucumber: 1 piece (chopped)
  • medium green onions: 3 piece (minced)
  • pinch red pepper flakes: 1 piece (to taste)

Metric Conversion

Stages of cooking

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  1. Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
    Traditional Kimchi Photo 2
  2. Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
    Traditional Kimchi Photo 3
  3. Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
    Traditional Kimchi Photo 4
  4. Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.
    Traditional Kimchi Photo 5

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