Korean Kimchi

Korean Kimchi

Korean Kimchi

Kimchi is a fermented cabbage Korean traditional recipe, made with a spicy mix of ingredients. Follow the simple steps below to prepare it at home!

November 30, 2018

Cuisine

serves for

6

total time

9 HR 20 MIN

ingredients

cabbage
1 large, pointed, shredded, with thick stems discarded
salt
100 g
water
3 l
daikon
1 small radish, peeled and cut into thin strips
Scallion
2, sliced
gochugaru
3 tbsp
korean spice
mix
fish sauce
50 ml
Ginger
2 tbsp, fresh, peeled and minced
Garlic
6 cloves, minced
sugar
1 tsp, caster

Preparation

How to prepare a spicy Korean Kimchi

  • Toss the cabbage with the salt in a large mixing bowl. Cover with the water.
  • Cover the bowl with clingfilm and let stand at room temperature for at least 12 hours.
  • Drain the cabbage and rinse under running water to get rid of any excess salt.
  • Gently squeeze the cabbage to extract as much excess water as possible.
  • Transfer the cabbage to a bowl and add all the remaining ingredients.
  • Mix thoroughly with your hands until combined.
  • Spoon the mixture into a wide glass jar.
  • Seal well and let stand in a cool, dark place for 24 hours.
  • Unseal the jar after 24 hours to let any trapped gases escape.
  • Reseal and chill for at least 3-4 days before serving.
  • Kimchi is best eaten after 1 week of fermenting, it will keep for up to 1 month in the fridge.

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