Max and I loveeee eating kimchi! The problem is I only like the ones made by my Korean friends and the ones serve at our favorite Korean restaurant. I have yet find the store-bought ones that I like.
I tried so many online recipes and couldn't find the one I like until my friend Linda shared her recipe. Thank you! Since only Max and I likes Kimchi, I usually only make Kimchi with one bunch of Napa cabbage then share them with friends who likes it.
Note in picking Napa cabbage: buy the fresh green one from Asian/ Korean supermarket instead of from the Farmer Market. I find the farmer market one to be dry. It would be fine to use it in cooking but not for Kimchi. The seasoning I share here is best for medium size Napa cabbage weights around 3 pound. All of the ingredients can be found online or at Korean Supermarket.
Cut the cabbage into four parts.
Homemade Kimchi
Prep time: 30 MinTotal time: 4.5 hours
Ingredients
1 Napa cabbage about 3 pound in weight
1/4 cup Kosher salt (enough to salt the cabbage)
5 teaspoons minced garlic
3 medium size carrots, Julianne
4 green onions, cut in diagonal about 1 inch length
2 Tablespoons fish sauce
1 Tablespoon salted shrimp
3 Tablespoons Anchovy sauce
2 Tablespoons plum extract
2 Tablespoons sugar
3/4 cup coarse red pepper
1 teaspoon grated ginger (optional)
1 teaspoon white vinegar
Directions:
Cut the Napa cabbage into 4 parts equally
Rinse and drain.
Salt the Napa cabbage thoroughly between each leaf.
Place them on a large container/ mixing bowl and let them be for 4 hours
In the meantime, prepare the other ingredients: cut the green onion, Julienne the carrots, mince the garlic.
After 4 hours, rinse the Napa cabbage and drain.
Cut the cabbage about 1 inch width
Add the rest of the ingredients and mix them well.
Place in jars or enjoy immediately.
