# Kimchi

A master recipe for making kimchi with 10-year aged salt and various traditional Korean ingredients.

- Cuisine: Korean
- Category: Sauce & Condiment
- Language: en

## Ingredients

- Napa cabbage
- 10-year aged salt
- Dashi-ma
- deppori
- peppa
- onion
- Korean radish
- dry shitake
- dry jujube
- yuk-su (stock)
- rice and bean paste
- anchovy sauce
- blended shrimp paste
- gochugaru
- sugar
- garlic
- ginger syrup
- radish
- mustard greens
- green onion
- blended oysters

## Instructions

1. Salt half of the Napa cabbage using a quick salt water brine.
2. With the rest of the salt, salt each individual leaf of the Napa cabbage.
3. Cover the salted cabbage with the outer leaves to prevent oxidation.
4. Add the rest of the salt water and let the cabbage sit for 12 hours.
5. After 12 hours, let the cabbage strain for about 4 hours.
6. Combine Dashi-ma, deppori, peppa, onion, Korean radish, dry shitake, dry jujube, and yuk-su (stock).
7. Add rice and bean paste, anchovy sauce, blended shrimp paste, gochugaru, sugar, garlic, and ginger syrup to the mixture and mix.
8. Add radish, mustard greens, green onion, and blended oysters to the paste.
9. Marinate each individual leaf of the cabbage with the prepared paste.
10. Fold and roll the marinated cabbage in the outer leaf.
11. Cover with the outer leaves to prevent spoilage while it ferments, ensuring as much air as possible is removed.
12. Let the kimchi ferment for one month.

## Tips

- Cover with outer leaves to prevent oxidation during salting.
- Cover with outer leaves to prevent spoilage during fermentation.
- Get out as much air as possible before fermentation.

## Source

- Original video: https://www.facebook.com/share/r/1bgRvZ5kKE/
- Recipe page: https://www.cliprecipe.com/recipe/96d5cc3d-dd8a-4fc4-a5ca-9e4d1acc413f
- Extracted: 2026-03-22

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