# Kimchi

Kimchi is a Korean dish that can help with inflammation and skin hydration.

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

## Ingredients

- 1 grande col china
- 70 gr sal marina
- 0.5 nabo daikon
- 2 zanahorias
- 4 cebolletas o sofritos
- 1.5 cucharada harina de arroz glutinoso (o harina de trigo)
- 4 8 dientes ajo
- 20 30 gr jengibre pelado
- 0.5 cebolla
- 1 cucharada gambas fermentadas (o camarones pequeños)
- 70 gr gochugaru
- 50 ml salsa de pescado
- 2 cucharadas salsa de soja
- 1 cucharada azúcar
- 2 cucharadas vinagre de arroz

## Instructions

1. Soften the chinese cabbage with sea salt, making cuts to put the salt between the leaves, especially in the more fibrous parts.
2. Submerge the cabbage in water and put some weight on it so that it soaks for 4 hours or more if necessary.
3. Prepare a couple of diced vegetables.
4. Prepare some glutinous rice porridge that will help the spicy paste stick well to our cabbage.
5. Take a blender and blend the ingredients.
6. Mix the spicy paste with the vegetables.
7. When the cabbage is soft and does not break when folded, it is time to stain our hands well.
8. Drain the cabbage to distribute the spicy paste all over the leaves.

## Equipment

- glass jar
- wooden board
- knife
- red bowl
- pot
- pan
- blender
- stainless steel bowl

## Tips

- If you make the Kimchi, the traditional way, you can omit ingredients.
- In the winter, leave the Kimchi 2 days at room temperature. In the summer, leave it 1 day.
- Don't forget to degas the jar from time to time so it doesn't explode when opening the hermetic container.

## Source

- Original video: https://vt.tiktok.com/ZSkQLa9rH/
- Recipe page: https://www.cliprecipe.com/recipe/cdc9bfcb-0f71-4938-9b7c-88510ea3b4ca
- Extracted: 2025-06-14

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