Kimchi

Serves 1
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Directions

  1. 1Cut each head of cabbage in half, discard the bottom, then cut in half again and in 3-4cm pieces.
  2. 2Cut each head of cabbage in half, discard the bottom, then cut in half again and in 3-4cm pieces.
  3. 3Cut each head of cabbage in half, discard the bottom, then cut in half again and in 3-4cm pieces.
  4. 4Transfer cabbage to a bowl and add a lot of salt, then massage it.
  5. 5Transfer cabbage to a bowl and add a lot of salt, then massage it.
  6. 6Transfer cabbage to a bowl and add a lot of salt, then massage it.
  7. 7Place a weight on top and let it rest for at least 1.5 hours or all night.
  8. 8Place a weight on top and let it rest for at least 1.5 hours or all night.
  9. 9Place a weight on top and let it rest for at least 1.5 hours or all night.
  10. 10Massage and squeeze the cabbage every half hour.
  11. 11Massage and squeeze the cabbage every half hour.
  12. 12Massage and squeeze the cabbage every half hour.
  13. 13Prepare the chili marinade.
  14. 14Prepare the chili marinade.
  15. 15Prepare the chili marinade.
  16. 16Add gochugaru to a processor.
  17. 17Add gochugaru to a processor.
  18. 18Add gochugaru to a processor.
  19. 19Peel and chop the ginger and garlic and add it to the processor with a little bit of water, then process until smooth.
  20. 20Peel and chop the ginger and garlic and add it to the processor with a little bit of water, then process until smooth.
  21. 21Peel and chop the ginger and garlic and add it to the processor with a little bit of water, then process until smooth.
  22. 22In a saucepan, bring the water to boil, then add the rice flour and mix.
  23. 23In a saucepan, bring the water to boil, then add the rice flour and mix.
  24. 24In a saucepan, bring the water to boil, then add the rice flour and mix.
  25. 25Transfer the rice mixture to the processor.
  26. 26Transfer the rice mixture to the processor.
  27. 27Transfer the rice mixture to the processor.
  28. 28Process everything until smooth.
  29. 29Process everything until smooth.
  30. 30Process everything until smooth.
  31. 31Peel and chop the daikon, the carrots and the scallions.
  32. 32Peel and chop the daikon, the carrots and the scallions.
  33. 33Peel and chop the daikon, the carrots and the scallions.
  34. 34Back to the cabbage, rinse and drain a couple of times.
  35. 35Back to the cabbage, rinse and drain a couple of times.
  36. 36Back to the cabbage, rinse and drain a couple of times.
  37. 37Press it against a colander.
  38. 38Press it against a colander.
  39. 39Press it against a colander.
  40. 40Combine cabbage with the chopped vegetables.
  41. 41Combine cabbage with the chopped vegetables.
  42. 42Combine cabbage with the chopped vegetables.
  43. 43Add sugar.
  44. 44Add sugar.
  45. 45Add sugar.
  46. 46Add chili marinade and combine well.
  47. 47Add chili marinade and combine well.
  48. 48Add chili marinade and combine well.
  49. 49Add salt to taste if needed.
  50. 50Add salt to taste if needed.
  51. 51Add salt to taste if needed.
  52. 52Transfer to a jar.
  53. 53Transfer to a jar.
  54. 54Transfer to a jar.
  55. 55Press the kimchi down.
  56. 56Press the kimchi down.
  57. 57Press the kimchi down.
  58. 58Leave it to ferment.
  59. 59Leave it to ferment.
  60. 60Leave it to ferment.
  61. 61Submerge the pieces that are above the liquid every day.
  62. 62Submerge the pieces that are above the liquid every day.
  63. 63Submerge the pieces that are above the liquid every day.

Ingredients

  • cabbage
  • cabbage
  • cabbage
  • Korean chilies
  • Korean chilies
  • Korean chilies
  • 40 grams gochugaru
  • 40 grams gochugaru
  • 40 grams gochugaru
  • 50 grams fresh ginger
  • 50 grams fresh ginger
  • 50 grams fresh ginger
  • 5 dientes garlic
  • 5 dientes garlic
  • 5 dientes garlic
  • un poquito water
  • un poquito water
  • un poquito water
  • 280 milliliters water
  • 280 milliliters water
  • 280 milliliters water
  • 20 grams glutinous rice flour
  • 20 grams glutinous rice flour
  • 20 grams glutinous rice flour
  • 2 cucharaditas fish sauce
  • 2 cucharaditas fish sauce
  • 2 cucharaditas fish sauce
  • 30 grams sugar
  • 30 grams sugar
  • 30 grams sugar
  • radish
  • radish
  • radish
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 6 Chinese scallions
  • 6 Chinese scallions
  • 6 Chinese scallions
  • muchas salt
  • muchas salt
  • muchas salt
  • dried shrimp
  • dried shrimp
  • dried shrimp

Equipment

cutting boardknifebowlprocessorsaucepanstrainerwhisk

Tips

  • The flavor will only improve with age.