Kimchi

Serves 1
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Directions

  1. 1Cut the base of the head of Napa cabbage, then tear it in half.
  2. 2Repeat the cutting and tearing process to create quarters.
  3. 3Cut out the core of the cabbage.
  4. 4Chop the cabbage into small pieces.
  5. 5Transfer the chopped cabbage to a nice big bowl.
  6. 6Add coarse sea salt to the cabbage.
  7. 7Add some water to the cabbage and salt mixture.
  8. 8Massage the cabbage well to help release moisture.
  9. 9Add more salt and massage again.
  10. 10Set the cabbage aside to sit.
  11. 11Chop the potato into pieces.
  12. 12Put the chopped potato into a pot.
  13. 13Bring the potato to a boil and let it cook.
  14. 14Peel the daikon radish.
  15. 15Cube the daikon radish.
  16. 16Chop up some carrots into matchsticks.
  17. 17Chop up some green onions.
  18. 18Set the chopped vegetables aside.
  19. 19Cut the Asian pear into halves.
  20. 20Rough chop the Asian pear.
  21. 21Rough chop half an onion.
  22. 22Add the Asian pear and onion to a blender.
  23. 23Peel an entire head of garlic.
  24. 24Peel a small piece of ginger using a spoon.
  25. 25Add the peeled garlic and ginger to the blender.
  26. 26Add fish sauce to the blender.
  27. 27Blend all the ingredients until smooth.
  28. 28Pour the blended mixture into a measuring cup.
  29. 29Add Korean chili flakes to the blended mixture.
  30. 30Mix the chili flakes into the mixture.
  31. 31Mash the cooked potatoes into the chili mixture using a potato ricer.
  32. 32Mix everything well until it forms a thick paste.
  33. 33Taste the mixture to adjust seasoning if necessary.
  34. 34Rinse the cabbage and squeeze out all the moisture.
  35. 35Add the chopped radish, carrots, and green onions to the cabbage.
  36. 36Add the chili paste mixture to the vegetables.
  37. 37Put on double gloves before mixing.
  38. 38Mix all the ingredients together thoroughly with your hands.
  39. 39Transfer the kimchi to a glass bowl.
  40. 40Make sure to push out any air from the kimchi.
  41. 41Cover the kimchi and let it sit at room temperature for a few days to ferment.
  42. 42Transfer the fermented kimchi to the fridge.

Ingredients

  • 1 head Napa cabbage
  • Coarse sea salt
  • 1 bunches Green onions
  • 1 Daikon radish
  • 1 cup Carrots
  • 1 head Garlic
  • 1 small piece Ginger
  • 0.5 Asian pear or apple
  • 0.5 Onion
  • 0.25 cup Fish sauce
  • 1 medium sized Potato
  • 0.67 cup Korean chili flakes

Equipment

BlenderKnifeCutting boardLarge bowlPotPotato ricerGlovesKimchi containers

Tips

  • You can adjust the amount of Korean chili flakes depending on your preferred spice level.
  • Ensure there is no air in the container when storing kimchi to allow proper fermentation.
  • The cabbage should be massaged well to release its moisture before mixing with other ingredients.

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