Kimchi

Serves 1
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Directions

  1. 1Cut the base of the head of Napa cabbage, then tear it in half.
  2. 2Cut the base of the head of Napa cabbage, then tear it in half.
  3. 3Cut the base of the head of Napa cabbage, then tear it in half.
  4. 4Repeat the cutting and tearing process to create quarters.
  5. 5Repeat the cutting and tearing process to create quarters.
  6. 6Repeat the cutting and tearing process to create quarters.
  7. 7Cut out the core of the cabbage.
  8. 8Cut out the core of the cabbage.
  9. 9Cut out the core of the cabbage.
  10. 10Chop the cabbage into small pieces.
  11. 11Chop the cabbage into small pieces.
  12. 12Chop the cabbage into small pieces.
  13. 13Transfer the chopped cabbage to a nice big bowl.
  14. 14Transfer the chopped cabbage to a nice big bowl.
  15. 15Transfer the chopped cabbage to a nice big bowl.
  16. 16Add coarse sea salt to the cabbage.
  17. 17Add coarse sea salt to the cabbage.
  18. 18Add coarse sea salt to the cabbage.
  19. 19Add some water to the cabbage and salt mixture.
  20. 20Add some water to the cabbage and salt mixture.
  21. 21Add some water to the cabbage and salt mixture.
  22. 22Massage the cabbage well to help release moisture.
  23. 23Massage the cabbage well to help release moisture.
  24. 24Massage the cabbage well to help release moisture.
  25. 25Add more salt and massage again.
  26. 26Add more salt and massage again.
  27. 27Add more salt and massage again.
  28. 28Set the cabbage aside to sit.
  29. 29Set the cabbage aside to sit.
  30. 30Set the cabbage aside to sit.
  31. 31Chop the potato into pieces.
  32. 32Chop the potato into pieces.
  33. 33Chop the potato into pieces.
  34. 34Put the chopped potato into a pot.
  35. 35Put the chopped potato into a pot.
  36. 36Put the chopped potato into a pot.
  37. 37Bring the potato to a boil and let it cook.
  38. 38Bring the potato to a boil and let it cook.
  39. 39Bring the potato to a boil and let it cook.
  40. 40Peel the daikon radish.
  41. 41Peel the daikon radish.
  42. 42Peel the daikon radish.
  43. 43Cube the daikon radish.
  44. 44Cube the daikon radish.
  45. 45Cube the daikon radish.
  46. 46Chop up some carrots into matchsticks.
  47. 47Chop up some carrots into matchsticks.
  48. 48Chop up some carrots into matchsticks.
  49. 49Chop up some green onions.
  50. 50Chop up some green onions.
  51. 51Chop up some green onions.
  52. 52Set the chopped vegetables aside.
  53. 53Set the chopped vegetables aside.
  54. 54Set the chopped vegetables aside.
  55. 55Cut the Asian pear into halves.
  56. 56Cut the Asian pear into halves.
  57. 57Cut the Asian pear into halves.
  58. 58Rough chop the Asian pear.
  59. 59Rough chop the Asian pear.
  60. 60Rough chop the Asian pear.
  61. 61Rough chop half an onion.
  62. 62Rough chop half an onion.
  63. 63Rough chop half an onion.
  64. 64Add the Asian pear and onion to a blender.
  65. 65Add the Asian pear and onion to a blender.
  66. 66Add the Asian pear and onion to a blender.
  67. 67Peel an entire head of garlic.
  68. 68Peel an entire head of garlic.
  69. 69Peel an entire head of garlic.
  70. 70Peel a small piece of ginger using a spoon.
  71. 71Peel a small piece of ginger using a spoon.
  72. 72Peel a small piece of ginger using a spoon.
  73. 73Add the peeled garlic and ginger to the blender.
  74. 74Add the peeled garlic and ginger to the blender.
  75. 75Add the peeled garlic and ginger to the blender.
  76. 76Add fish sauce to the blender.
  77. 77Add fish sauce to the blender.
  78. 78Add fish sauce to the blender.
  79. 79Blend all the ingredients until smooth.
  80. 80Blend all the ingredients until smooth.
  81. 81Blend all the ingredients until smooth.
  82. 82Pour the blended mixture into a measuring cup.
  83. 83Pour the blended mixture into a measuring cup.
  84. 84Pour the blended mixture into a measuring cup.
  85. 85Add Korean chili flakes to the blended mixture.
  86. 86Add Korean chili flakes to the blended mixture.
  87. 87Add Korean chili flakes to the blended mixture.
  88. 88Mix the chili flakes into the mixture.
  89. 89Mix the chili flakes into the mixture.
  90. 90Mix the chili flakes into the mixture.
  91. 91Mash the cooked potatoes into the chili mixture using a potato ricer.
  92. 92Mash the cooked potatoes into the chili mixture using a potato ricer.
  93. 93Mash the cooked potatoes into the chili mixture using a potato ricer.
  94. 94Mix everything well until it forms a thick paste.
  95. 95Mix everything well until it forms a thick paste.
  96. 96Mix everything well until it forms a thick paste.
  97. 97Taste the mixture to adjust seasoning if necessary.
  98. 98Taste the mixture to adjust seasoning if necessary.
  99. 99Taste the mixture to adjust seasoning if necessary.
  100. 100Rinse the cabbage and squeeze out all the moisture.
  101. 101Rinse the cabbage and squeeze out all the moisture.
  102. 102Rinse the cabbage and squeeze out all the moisture.
  103. 103Add the chopped radish, carrots, and green onions to the cabbage.
  104. 104Add the chopped radish, carrots, and green onions to the cabbage.
  105. 105Add the chopped radish, carrots, and green onions to the cabbage.
  106. 106Add the chili paste mixture to the vegetables.
  107. 107Add the chili paste mixture to the vegetables.
  108. 108Add the chili paste mixture to the vegetables.
  109. 109Put on double gloves before mixing.
  110. 110Put on double gloves before mixing.
  111. 111Put on double gloves before mixing.
  112. 112Mix all the ingredients together thoroughly with your hands.
  113. 113Mix all the ingredients together thoroughly with your hands.
  114. 114Mix all the ingredients together thoroughly with your hands.
  115. 115Transfer the kimchi to a glass bowl.
  116. 116Transfer the kimchi to a glass bowl.
  117. 117Transfer the kimchi to a glass bowl.
  118. 118Make sure to push out any air from the kimchi.
  119. 119Make sure to push out any air from the kimchi.
  120. 120Make sure to push out any air from the kimchi.
  121. 121Cover the kimchi and let it sit at room temperature for a few days to ferment.
  122. 122Cover the kimchi and let it sit at room temperature for a few days to ferment.
  123. 123Cover the kimchi and let it sit at room temperature for a few days to ferment.
  124. 124Transfer the fermented kimchi to the fridge.
  125. 125Transfer the fermented kimchi to the fridge.
  126. 126Transfer the fermented kimchi to the fridge.

Ingredients

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