Korean Cabbage Kimchi
Crunchy and delicious Korean cabbage kimchi for those who have difficulty finding napa cabbage.
Equipment
- 1 Blender (or food processor)
- 1 Strainer
- 1 Cutting board & knife
- 1 large bowl
- 1 Tbsp
- 1 tsp
Ingredients
Ingredients
- 1/2 cabbage (1kg)
- 1/2 onion
- 2 green onions (scallions)
Salting
- 1 cup water
- 2 tbsp coarse salt
Kimchi Seasoning
- 5 tbsp gochugaru ( Korean chili flakes)
- 5 tbsp fish sauce
- 2 tbsp minced garlic (8-10 cloves)
- 1/2 tsp ginger powder (optional, you can use normal ginger)
- 1 tbsp sugar
Instructions
Prepare the Cabbage
- Cut the cabbage into bite-sized pieces.
Salt the Cabbage
- Put the cabbage in a large bowl
- Add 2 tbsp of coarse salt
- Add 1 cup of water.
- Let it sit for at least 30 minutes, turning occasionally to salt evenly.
Slice vegetables
- Thinly slice the onion.
- Cut the green onions into 3cm (about 1-inch) pieces.
Make the Kimchi Seasoning
- Let's make the Kimchi seasoning
- Add 2 tbsp minced garlic
- 5 tbsp chili flakes
- 5 tbsp fish sauce
- 1 tbsp sugar.
- 1/2 tsp ginger (optional)
- Blend the seasoning ingredients together until smooth.
Rinsing and Draining the Cabbage
- Rinse the salted cabbage.
- Drain the excess water using a strainer.
Mixing the Kimchi
- Put the cabbage into the bowl.
- Add the sliced onions and the prepared kimchi seasoning to the cabbage.
- Mix everything together.
- Don’t add all the seasoning at once- taste as you go to adjust the flavor.
- Finally, add the green onions and gently toss.
- Be careful not to overmix them to avoid a raw onion taste.
Ferment
- Let the kimchi ferment at room temperature for at least one day.
Jal meokgetseumnida.
- 잘 먹겠습니다.
Did you make this recipe?
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