Kimchi

45 mins
Serves 1
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Directions

  1. 1Cut 7.5 lbs nappa cabbage into bite size.
  2. 2Cut 7.5 lbs nappa cabbage into bite size.
  3. 3Cut 7.5 lbs nappa cabbage into bite size.
  4. 4Give it a light wash.
  5. 5Give it a light wash.
  6. 6Give it a light wash.
  7. 7Add 0.75 cup kosher or coarse sea salt.
  8. 8Add 0.75 cup kosher or coarse sea salt.
  9. 9Add 0.75 cup kosher or coarse sea salt.
  10. 10Let sit 90 mins. Turn every 30 mins.
  11. 11Let sit 90 mins. Turn every 30 mins.
  12. 12Let sit 90 mins. Turn every 30 mins.
  13. 13Make porridge with 2 cups water and 3 Tbsps sweet rice flour. Stir frequently.
  14. 14Make porridge with 2 cups water and 3 Tbsps sweet rice flour. Stir frequently.
  15. 15Make porridge with 2 cups water and 3 Tbsps sweet rice flour. Stir frequently.
  16. 16Simmer 5 min. Add 2 Tbsps sugar. Let it cool.
  17. 17Simmer 5 min. Add 2 Tbsps sugar. Let it cool.
  18. 18Simmer 5 min. Add 2 Tbsps sugar. Let it cool.
  19. 19Rinse & drain cabbage three times with cold water.
  20. 20Rinse & drain cabbage three times with cold water.
  21. 21Rinse & drain cabbage three times with cold water.
  22. 22Set aside & drain.
  23. 23Set aside & drain.
  24. 24Set aside & drain.
  25. 25Make the sauce with minced garlic, ginger, onions, fish sauce or soy sauce, salted shrimps, and Korean hot pepper flakes.
  26. 26Make the sauce with minced garlic, ginger, onions, fish sauce or soy sauce, salted shrimps, and Korean hot pepper flakes.
  27. 27Make the sauce with minced garlic, ginger, onions, fish sauce or soy sauce, salted shrimps, and Korean hot pepper flakes.
  28. 28Add the cool porridge to the sauce and mix well.
  29. 29Add the cool porridge to the sauce and mix well.
  30. 30Add the cool porridge to the sauce and mix well.
  31. 31Add daikon or Korean radish and chives.
  32. 32Add daikon or Korean radish and chives.
  33. 33Add daikon or Korean radish and chives.
  34. 34Mix sauce & cabbage together.
  35. 35Mix sauce & cabbage together.
  36. 36Mix sauce & cabbage together.
  37. 37Tightly pack kimchi in glass or plastic jar.
  38. 38Tightly pack kimchi in glass or plastic jar.
  39. 39Tightly pack kimchi in glass or plastic jar.
  40. 40Close the lid. Store in the fridge (up to a few months).
  41. 41Close the lid. Store in the fridge (up to a few months).
  42. 42Close the lid. Store in the fridge (up to a few months).
  43. 43Leave jar in room temp 1-2 days then store in fridge.
  44. 44Leave jar in room temp 1-2 days then store in fridge.
  45. 45Leave jar in room temp 1-2 days then store in fridge.
  46. 46Check and “burp” the jar once in a while.
  47. 47Check and “burp” the jar once in a while.
  48. 48Check and “burp” the jar once in a while.

Ingredients

  • 7.5 lbs nappa cabbage
  • 7.5 lbs nappa cabbage
  • 7.5 lbs nappa cabbage
  • 0.75 cup kosher or coarse sea salt
  • 0.75 cup kosher or coarse sea salt
  • 0.75 cup kosher or coarse sea salt
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 3 Tbsps sweet rice flour
  • 3 Tbsps sweet rice flour
  • 3 Tbsps sweet rice flour
  • 2 Tbsps sugar
  • 2 Tbsps sugar
  • 2 Tbsps sugar
  • 0.75 cup minced garlic
  • 0.75 cup minced garlic
  • 0.75 cup minced garlic
  • 1 Tbsp minced ginger
  • 1 Tbsp minced ginger
  • 1 Tbsp minced ginger
  • 1 cup chopped onions
  • 1 cup chopped onions
  • 1 cup chopped onions
  • 0.5 cup fish or soy sauce
  • 0.5 cup fish or soy sauce
  • 0.5 cup fish or soy sauce
  • 0.25 cup salted shrimps
  • 0.25 cup salted shrimps
  • 0.25 cup salted shrimps
  • 1.5 cup Korean hot pepper flakes
  • 1.5 cup Korean hot pepper flakes
  • 1.5 cup Korean hot pepper flakes
  • 2 cups daikon or Korean radish
  • 2 cups daikon or Korean radish
  • 2 cups daikon or Korean radish
  • 1.5 cups chives and/or green onions
  • 1.5 cups chives and/or green onions
  • 1.5 cups chives and/or green onions

Equipment

knifebowlwhiskpotcolanderjar