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Kimchi

Here's how you make Kimchi
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  • Servings: 3
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 2 pounds cabbage (1kg, Napa cabbage)
  • 2 tablespoons coarse salt (do not use fine table salt)
  • 1/3 cup rice vinegar (white, 80ml)
  • 3 tablespoons chili paste (Korean chili pepper paste, gochujang)
  • 1 tablespoon minced fresh garlic (very finely minced)
  • 2 tablespoons chili powder (coarse Korean chili powder, gokchu garu)
  • 1 tablespoon minced gingerroot (fresh, very finely minced)
  • 4 scallions (sliced in 2-inch, 5cm batons, including the green part)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.

  • Step 2: Cut the cabbage into 2-inch (5cm) pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours.

  • Step 3: Mix together the vinegar, chili paste, garlic, chili powder, and ginger in a large, nonreactive bowl.

  • Step 4: Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions as well.

  • Step 5: Pack into a jar, cover tightly, and let stand at room temperature 48 hours, then chill for 4 days before serving.

We hope you enjoy this recipe!

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