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