Kimchi
Serves 1
Directions
- 1Cut the base of the head of napa cabbage, tear into quarters, remove the core, and chop into small pieces.
- 2Salt and massage the cabbage well and set aside.
- 3Boil the potato.
- 4Chop green onions, radish, and carrot, and set aside.
- 5Blend Asian pear, onion, garlic, ginger, and fish sauce.
- 6Remove the mixture from the blender and mix in Korean chili flakes and the mashed potato.
- 7Rinse the wilted cabbage, squeeze out as much water as possible.
- 8Add the prepared veggies and chili mixture to the cabbage and mix well to combine.
- 9Pack the kimchi into a container, pushing out any air.
- 10Leave at room temperature for a few days to ferment, then transfer to the fridge.
Ingredients
- 1 head napa cabbage
- coarse sea salt
- 1-2 bunch green onion
- 1 daikon radish
- 1 cup carrots
- 1 head garlic
- 1 small piece ginger
- 1/2 asian pear
- 1/2 onion
- 1/4 cup fish sauce
- 1 medium potato
- 2/3 cup korean chili flakes
Tips
- You can use an apple instead of an Asian pear.
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