This recipe is for all people who are in love with Korean Cuisine. We bring you the recipe for Kimchi. Every house in Korea has its way of making this recipe. Kimchi is fermented cabbage; its name also varies depending on the vegetables used in the recipe. Kimchi is tasty and also very healthy, which comes with many benefits too.
Ingredients
- Napa Cabbage
- Iodine-free Sea salt or the Kosher salt
- Grated garlic
- Grated Ginger
- Chopped carrots
- Chopped radish
- Chopped onion
- Fermented shrimps
- Two tbsp of glutinous rice flour
- Three tbsp of Korean Fish Sauce
Recipe
- Rinse the Napa cabbage with water, ensuring that the stem is intact when cutting it in two halves.
- Make a salt and water solution and add the Napa cabbage to that salt water. Take the cabbage out for further salting.
- Rub the cooking salt over the thicker white parts of the Kimchi by opening every leaf and sprinkling the salt. Do the same for the rest of the cabbage.
- Transfer the salted cabbage into a large basket or a bag and add the rest of the saltwater to it. Ceil the cabbage in it and keep it aside for about 6 to 7 hours for pickling. Make sure to rotate the cabbage about every 2 hours. (Using a plastic food-grade bag can make the process more accessible).
- After this soaking process, wash the cabbage into the running water, mainly the white part of the cabbage and set it aside.
- While the cabbage is resting, prepare the glutinous rice paste by mixing the rice flour and water into hot water.
- Add the Korean chilli paste after the paste cools down, and add the rest of the finely chopped vegetables like carrots, garlic, ginger, and onion. Also, add radish, fermented shrimps, and fish sauce to it.
- Mix all the vegetables and the Kimchi seasoning into it. Take the salted cabbage and spread the seasoning on the cabbage leaves.
- Finally, add the Kimchi to a container, leave it at room temperature for a day, and then transfer it to the refrigerator.
- Your Homemade Kimchi will be ready to eat in the next 3-4 days. Enjoy!
