Kimchi

Serves 1
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Directions

  1. 1Cut the cabbage in half, then cut it in quarters and cut out the core.
  2. 2Cut the cabbage in half, then cut it in quarters and cut out the core.
  3. 3Cut the cabbage in half, then cut it in quarters and cut out the core.
  4. 4Cut the cabbage into diagonals.
  5. 5Cut the cabbage into diagonals.
  6. 6Cut the cabbage into diagonals.
  7. 7Put the cabbage in a bowl and add water, then drain.
  8. 8Put the cabbage in a bowl and add water, then drain.
  9. 9Put the cabbage in a bowl and add water, then drain.
  10. 10Add the coarse salt and toss the cabbage so that the salt is evenly distributed.
  11. 11Add the coarse salt and toss the cabbage so that the salt is evenly distributed.
  12. 12Add the coarse salt and toss the cabbage so that the salt is evenly distributed.
  13. 13Let it sit for a few hours.
  14. 14Let it sit for a few hours.
  15. 15Let it sit for a few hours.
  16. 16Peel and slice the radish.
  17. 17Peel and slice the radish.
  18. 18Peel and slice the radish.
  19. 19Cut the chives.
  20. 20Cut the chives.
  21. 21Cut the chives.
  22. 22Add the rice flour to a pot and add water.
  23. 23Add the rice flour to a pot and add water.
  24. 24Add the rice flour to a pot and add water.
  25. 25Constantly stir the mixture so that it doesn't clump up.
  26. 26Constantly stir the mixture so that it doesn't clump up.
  27. 27Constantly stir the mixture so that it doesn't clump up.
  28. 28Remove it from the heat and let it completely cool down.
  29. 29Remove it from the heat and let it completely cool down.
  30. 30Remove it from the heat and let it completely cool down.
  31. 31Rinse off the cabbage after two hours.
  32. 32Rinse off the cabbage after two hours.
  33. 33Rinse off the cabbage after two hours.
  34. 34Add the rice paste, garlic, gochugaru, korean anchovy fish sauce, sugar, radish and chives.
  35. 35Add the rice paste, garlic, gochugaru, korean anchovy fish sauce, sugar, radish and chives.
  36. 36Add the rice paste, garlic, gochugaru, korean anchovy fish sauce, sugar, radish and chives.
  37. 37Mix with your hands.
  38. 38Mix with your hands.
  39. 39Mix with your hands.
  40. 40Taste test.
  41. 41Taste test.
  42. 42Taste test.
  43. 43Add more sugar and ginger powder if needed.
  44. 44Add more sugar and ginger powder if needed.
  45. 45Add more sugar and ginger powder if needed.

Ingredients

  • napa cabbage
  • napa cabbage
  • napa cabbage
  • 0.33 cup coarse salt
  • 0.33 cup coarse salt
  • 0.33 cup coarse salt
  • radish
  • radish
  • radish
  • chives
  • chives
  • chives
  • 1 tablespoon rice flour
  • 1 tablespoon rice flour
  • 1 tablespoon rice flour
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 tablespoons garlic
  • 2 tablespoons garlic
  • 2 tablespoons garlic
  • 0.66 cup gochugaru
  • 0.66 cup gochugaru
  • 0.66 cup gochugaru
  • 0.33 cup korean anchovy fish sauce
  • 0.33 cup korean anchovy fish sauce
  • 0.33 cup korean anchovy fish sauce
  • 2.5 teaspoons sugar
  • 2.5 teaspoons sugar
  • 2.5 teaspoons sugar
  • ginger powder
  • ginger powder
  • ginger powder

Equipment

knifecutting boardbowlpot