Homemade Kimchi the easy way

Tuesday, July 5, 2022

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.

Rinse and drain
Salt the cabbage thoroughly between each leaves and let them be for 4 hours
In the meantime, cut the other ingredients: green onion, carrots, garlic. After 4 hours, rinse the cabbage and drain. Cut the cabbage about 1 inch wide then mix thouroughly with the rest of the ingredients:


Place in jars or enjoy immediately

Homemade Kimchi

Author: Kiki
Prep time: 30 MinTotal time: 4.5 hours
sweet sour fermented veggie dish

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:
  1. Cut the Napa cabbage into 4 parts equally 
  2. Rinse and drain. 
  3. Salt the Napa cabbage thoroughly between each leaves. 
  4. Place them on a large container/ mixing bowl and let them be for 4 hours
  5. In the meantime, prepare the other ingredients: cut the green onion, Jullianne the carrots, mince the garlic.
  6. After 4 hours, rinse the Napa cabbage and drain.
  7. Cut the cabbage about 1 inch width
  8. Add the rest of the ingredients and mix them well.
  9. Place in jars or enjoy immediate.

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