Homemade Kimchi
Directions
- 1Cut the Napa cabbage in half and remove the core.
- 2Cut the Napa cabbage in half and remove the core.
- 3Cut the Napa cabbage in half and remove the core.
- 4Chop the cabbage into bite-sized pieces.
- 5Chop the cabbage into bite-sized pieces.
- 6Chop the cabbage into bite-sized pieces.
- 7Place the chopped cabbage in a large bowl and generously salt it.
- 8Place the chopped cabbage in a large bowl and generously salt it.
- 9Place the chopped cabbage in a large bowl and generously salt it.
- 10Place a heavy Dutch oven or any heavy object on top of the salted cabbage to press it down for one hour.
- 11Place a heavy Dutch oven or any heavy object on top of the salted cabbage to press it down for one hour.
- 12Place a heavy Dutch oven or any heavy object on top of the salted cabbage to press it down for one hour.
- 13Add one whole onion, half an Asian pear, a handful of frozen garlic, ginger paste, and a big tablespoon of shrimp paste into a food processor.
- 14Add one whole onion, half an Asian pear, a handful of frozen garlic, ginger paste, and a big tablespoon of shrimp paste into a food processor.
- 15Add one whole onion, half an Asian pear, a handful of frozen garlic, ginger paste, and a big tablespoon of shrimp paste into a food processor.
- 16Pour a quarter cup of fish sauce into the food processor.
- 17Pour a quarter cup of fish sauce into the food processor.
- 18Pour a quarter cup of fish sauce into the food processor.
- 19Blend all ingredients in the food processor until smooth to create the kimchi paste.
- 20Blend all ingredients in the food processor until smooth to create the kimchi paste.
- 21Blend all ingredients in the food processor until smooth to create the kimchi paste.
- 22Pour the blended paste into a large bowl.
- 23Pour the blended paste into a large bowl.
- 24Pour the blended paste into a large bowl.
- 25In a saucepan, add 2 cups of water and a third cup of sweet rice flour.
- 26In a saucepan, add 2 cups of water and a third cup of sweet rice flour.
- 27In a saucepan, add 2 cups of water and a third cup of sweet rice flour.
- 28Simmer on low-medium heat until the mixture thickens, stirring continuously.
- 29Simmer on low-medium heat until the mixture thickens, stirring continuously.
- 30Simmer on low-medium heat until the mixture thickens, stirring continuously.
- 31Add a quarter cup of sugar to the rice paste mixture and mix it in.
- 32Add a quarter cup of sugar to the rice paste mixture and mix it in.
- 33Add a quarter cup of sugar to the rice paste mixture and mix it in.
- 34Turn off the heat and let the rice paste cool.
- 35Turn off the heat and let the rice paste cool.
- 36Turn off the heat and let the rice paste cool.
- 37Once cooled, pour the rice paste into the bowl with the kimchi paste.
- 38Once cooled, pour the rice paste into the bowl with the kimchi paste.
- 39Once cooled, pour the rice paste into the bowl with the kimchi paste.
- 40Add one cup of Gochugaru (Korean pepper powder) to the bowl.
- 41Add one cup of Gochugaru (Korean pepper powder) to the bowl.
- 42Add one cup of Gochugaru (Korean pepper powder) to the bowl.
- 43Add chopped carrots, green onions, and daikon to the kimchi paste mixture.
- 44Add chopped carrots, green onions, and daikon to the kimchi paste mixture.
- 45Add chopped carrots, green onions, and daikon to the kimchi paste mixture.
- 46Thoroughly rinse the salted cabbage in a sink with running water.
- 47Thoroughly rinse the salted cabbage in a sink with running water.
- 48Thoroughly rinse the salted cabbage in a sink with running water.
- 49Drain the cabbage and let it dry for an hour or press with paper towels.
- 50Drain the cabbage and let it dry for an hour or press with paper towels.
- 51Drain the cabbage and let it dry for an hour or press with paper towels.
- 52Add a thick layer of kimchi paste to the rinsed cabbage in a large bowl.
- 53Add a thick layer of kimchi paste to the rinsed cabbage in a large bowl.
- 54Add a thick layer of kimchi paste to the rinsed cabbage in a large bowl.
- 55Mix the kimchi paste and cabbage thoroughly using gloved hands.
- 56Mix the kimchi paste and cabbage thoroughly using gloved hands.
- 57Mix the kimchi paste and cabbage thoroughly using gloved hands.
- 58Press down the kimchi into a container.
- 59Press down the kimchi into a container.
- 60Press down the kimchi into a container.
- 61Cover the container and leave it out for 24 hours.
- 62Cover the container and leave it out for 24 hours.
- 63Cover the container and leave it out for 24 hours.
- 64After 24 hours, place the kimchi in the refrigerator.
- 65After 24 hours, place the kimchi in the refrigerator.
- 66After 24 hours, place the kimchi in the refrigerator.
Ingredients
- 1 Napa cabbage
- 1 Napa cabbage
- 1 Napa cabbage
- 0.25 cup salt
- 0.25 cup salt
- 0.25 cup salt
- 2 cups water
- 2 cups water
- 2 cups water
- 0.33 cup sweet rice flour
- 0.33 cup sweet rice flour
- 0.33 cup sweet rice flour
- 0.25 cup sugar
- 0.25 cup sugar
- 0.25 cup sugar
- 1 whole onion
- 1 whole onion
- 1 whole onion
- 0.5 Asian pear
- 0.5 Asian pear
- 0.5 Asian pear
- 6 cloves garlic
- 6 cloves garlic
- 6 cloves garlic
- 2 tbsp ginger paste
- 2 tbsp ginger paste
- 2 tbsp ginger paste
- 1 tbsp shrimp paste
- 1 tbsp shrimp paste
- 1 tbsp shrimp paste
- 0.25 cup fish sauce
- 0.25 cup fish sauce
- 0.25 cup fish sauce
- 1 cup Gochugaru (Korean pepper powder)
- 1 cup Gochugaru (Korean pepper powder)
- 1 cup Gochugaru (Korean pepper powder)
- carrots
- carrots
- carrots
- green onions
- green onions
- green onions
- daikon
- daikon
- daikon
Equipment
knifecutting boardlarge bowlheavy Dutch ovenfood processorsaucepanwooden spoonmeasuring cupkitchen glovescontainer with lid
Tips
- Be generous with the salt as it will be washed off later.
- Ensure the cabbage is thoroughly rinsed to remove all salt.
- Let the kimchi sit for a minimum of 3 days before eating.