Kimchi

  • Servings: 10
  • Difficulty: medium
  • Time: 2 hours
  • Tools: large bowl, cutting board, knife, spoon, gloves

Ingredients

  • 1 large napa cabbage (2-3 pounds)
  • 1/2 cup (120g) salt
  • 10 cups (2.5 L) water
  • 1 head garlic (10-12 cloves), minced
  • 1 small ginger (2-inch piece), peeled and minced
  • 1/2 cup (120ml) fish sauce
  • 1/2 cup (120g) Korean chili pepper flakes
  • 1/4 cup (50g) granulated sugar
  • 8 green onions, thinly sliced

Instructions

  1. Cut the cabbage into quarters, then wash and drain it. In a large bowl, mix the cabbage with salt and water. Cover it with a plate and let it sit for 1 hour.
  2. While waiting, make the seasoning paste. In a large bowl, mix the garlic, ginger, fish sauce, chili pepper flakes, sugar, and green onions.
  3. After 1 hour, rinse the cabbage under cold water and squeeze out the excess water. Slice it into 2-inch pieces.
  4. Add the washed and drained cabbage to the seasoning paste. Mix well with gloves until the cabbage is coated evenly.
  5. Put the kimchi in a large airtight container, pressing down to get rid of air pockets.
  6. Let the kimchi ferment at room temperature for 12-24 hours.
  7. Transfer the kimchi to the fridge and let it sit for another 2-3 days before serving.

Kimchi

  • Servings: 10
  • Difficulty: medium
  • Time: 2 hours
  • Tools: large bowl, cutting board, knife, spoon, gloves

Ingredients

  • 1 large napa cabbage (2-3 pounds)
  • 1/2 cup (120g) salt
  • 10 cups (2.5 L) water
  • 1 head garlic (10-12 cloves), minced
  • 1 small ginger (2-inch piece), peeled and minced
  • 1/2 cup (120ml) fish sauce
  • 1/2 cup (120g) Korean chili pepper flakes
  • 1/4 cup (50g) granulated sugar
  • 8 green onions, thinly sliced

Instructions

  1. Cut the cabbage into quarters, then wash and drain it. In a large bowl, mix the cabbage with salt and water. Cover it with a plate and let it sit for 1 hour.
  2. While waiting, make the seasoning paste. In a large bowl, mix the garlic, ginger, fish sauce, chili pepper flakes, sugar, and green onions.
  3. After 1 hour, rinse the cabbage under cold water and squeeze out the excess water. Slice it into 2-inch pieces.
  4. Add the washed and drained cabbage to the seasoning paste. Mix well with gloves until the cabbage is coated evenly.
  5. Put the kimchi in a large airtight container, pressing down to get rid of air pockets.
  6. Let the kimchi ferment at room temperature for 12-24 hours.
  7. Transfer the kimchi to the fridge and let it sit for another 2-3 days before serving.