How to Make Kimchi (easy recipe)

How to Make Kimchi (easy recipe)

KIMCHI a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage, carrots and radish, with a variety of seasonings including hot pepper flakes, green onions, garlic, ginger, and sometimes with salted seafood.

Ingredients:

·         2 pcs. whole Napa Cabbage or Baguio Petchay

·         1/2 cup - garlic minced

·         1 cup - green onions (chopped)

·         1 tbs. - ginger (minced)

·         1 tsp. - salt and extra 1/2 cup for soaking napa cabbage or baguio petchay

·         2 tbs. - fish sauce

·         4-5 tbs. - water (for kimchi paste mixture)

·         4-5 tbs. - hot pepper flakes

·         1 pc. - carrot (sliced)

·         1 pc. - radish (sliced)

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Procedure:

1.) Cut the napa cabbage or baguio petchay lengthwise into quarters. Then chopped into

     bite size.

2.) Place the chopped napa cabbage or baguio petchay in a basin, sprinkle  1/2 cup 

     or  more salt and soak it for about 1 hour.

3.) Turn the napa cabbage or baguio petchay after 30 minutes.

4.) After 1 hour, rinse the  napa cabbage in cold water 3-5 times to clean it thoroughly and to 

     washed out the saltiness of the cabbage. 

5.) Squeeze a little bit in final washing and set aside.

Preparing Kimchi Paste:

1.) In a mixing bowl. Add all the ingredients.

2.) Add 4-5 tablespoon hot pepper flakes, 1 tablespoon minced ginger, 1/2 cup minced garlic, 

    1 teaspoon salt, 2 tablespoon fish sauce, 5 tablespoon water, (add additional hot pepper flakes            depends on your taste).

3.) Pour the mixture in cabbage, add chopped green onions, sliced radish and sliced 

     carrots. Mix them thoroughly.

4.) After mixing all the ingredients. Put the Kimchi into an sterilized jar or air-tight plastic 

     container.

5.) Put in a fridge for fermentation. You can also eat immediately after making.

Thank you so much...! :)