Korean Kimchi

Name: Korean Kimchi
Total time: 9 h 20 min
Yield: 6
Cuisine: Korean
Ingredients: Cabbage; Salt; Daikon; Scallion; Gochujang paste; Korean spices; Fish sauce; Ginger; Garlic; Sugar

Kimchi is a fermented cabbage Korean traditional recipe, made with a spicy mix of ingredients. Follow the simple steps below to prepare it at home!

30 November, 2018

Cuisine

Korean

serves for

total time

9 HR 20 MIN

ingredients

Cabbage

1 large, pointed, shredded, with thick stems discarded

Salt

100 g

3 l

Daikon

1 small radish, peeled and cut into thin strips

Scallion

2, sliced

Gochujang paste

3 tbsp

Korean spices

mix

Fish sauce

50 ml

Ginger

2 tbsp, fresh, peeled and minced

Garlic

6 cloves, minced

Sugar

1 tsp, caster

Preparation

How to prepare a spicy Korean Kimchi

Toss the cabbage with the salt in a large mixing bowl. Cover with the water.
Cover the bowl with clingfilm and let stand at room temperature for at least 12 hours.
Drain the cabbage and rinse under running water to get rid of any excess salt.
Gently squeeze the cabbage to extract as much excess water as possible.
Transfer the cabbage to a bowl and add all the remaining ingredients.
Mix thoroughly with your hands until combined.
Spoon the mixture into a wide glass jar.
Seal well and let stand in a cool, dark place for 24 hours.
Unseal the jar after 24 hours to let any trapped gases escape.
Reseal and chill for at least 3-4 days before serving.
Kimchi is best eaten after 1 week of fermenting, it will keep for up to 1 month in the fridge.