# Kimchi

This is a detailed recipe for making kimchi, including preparation of vegetables and a spicy sauce.

- Cuisine: Korean
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- Blender
- Knife
- Cutting board
- Large bowl
- Pot
- Potato ricer
- Gloves
- Kimchi 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.

## Source

- Original video: https://www.tiktok.com/@cassyeungmoney/video/7214953986850377003
- Recipe page: https://www.cliprecipe.com/recipe/24b76f7c-4bb8-4aca-8533-eec0e984e689
- Extracted: 2025-07-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt