I know that the traditional Korean way of making kimchi can be quite challenging for foreigners. That's why I've created and organized this recipe to be as easy as possible for non-Koreans to follow. I hope you enjoy this unique Korean dish, kimchi.
Easy Kimchi
T = Tablespoon
t = teaspoon
Ingredients
2 Napa cabbages
Gochugaru
2 onions
2 green onions (optional)
300g of chives (optional)
400g of garlic (adjustable)
40g of ginger (optional)
Fish sauce
Sugar
Salt
MSG (secret ingredient)
Flour (any type is okay, I used all-purpose flour)
How to make
Seasoning (for 2 Napa cabbage)
Blend 2 onions, 400g of garlic (adjustable), 40g of ginger (optional), 200g of water, 100g of sugar, 1 tablespoon of MSG, and 200g of fish sauce to make a *vegetable paste.
Mix 3 tablespoons of flour with 200g of water and microwave for 1 minute.
Take it out, stir, and microwave for another minute to make a *flour paste.
Cut the green onions into 1cm pieces and the chives into 3cm pieces.
Mix 400g of gochugaru with the vegetable paste, flour paste, green onions, and chives.
Adjust the taste with fish sauce if it’s too bland.
Recipe (for 2 Napa cabbage)
Cut 1 cabbage into approximately 3cm x 3cm pieces.
Place the cut cabbage in a large bowl.
Add a mixture of 2 cups of salt and 2 cups of water.
Let it sit at room temperature for 1 hour to brine.
After 1 hour, rinse the cabbage 3 times with water.
If the cabbage is still too salty, soak it in water for 30 minutes to remove some of the saltiness.
Mix the seasoned cabbage with the seasoning.
Ferment at room temperature for 3-4 days, then store in the refrigerator (it’s recommended to store in a plastic bag and seal it at room temperature and transfer to a storage container after 3~4 days).
Tips:
When fermenting at room temperature for 3 days in an airtight container, make sure not to fill it up as it might explode due to the gas produced during fermentation (hence, a roomy plastic bag is recommended).
Score : 10/10
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