Cabbage Kimchi
  1. Cut napa cabbage into quarters

  2. Prepare salt brine: by mixing salt with water & soak cabbage in brine until softened & it bends without breaking

  3. Rinse & wash cabbage in water 3-4 times until cabbage taste nicely seasoned & not overly salty

  4. Squeeze dry & drain

  5. Prep broth by simmering ingredients together for 15 mins

  6. Blend paste together with broth until smooth

  7. Cook glutinous rice flour with water to form a thick paste

  8. Mix all other ingredients together to form a paste & taste to check seasoning

  9. Spread mix over drained cabbage, make sure to spread on all layers of cabbage & allow to sit in a box for 2 - 4 days to ferment in room temperature

  10. Kimchi is ready when it taste tangy & had a nice fermented sour taste (if mould grows or smell is bad, discard the batch)

Course🍚Side Dish

Diets🥩Carnivore...

CategoryFermented Vegetable

Cuisine🇰🇷Korean

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

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