Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc.
Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. Learn how to make this traditional Korean side dish.
- 1 kilo Napa Cabbage
- 1 pc large carrots
- 10 stalks spring onion
- 1 pc large raddish (labanos)
- 1/2 tsp ginger
- 1 pc white onion
- 8 gloves garlic
- 1/4 cup glutinous rice flour
- 3/4 cup Korean Chili flakes powder
- 1/4 cup fish sauce
- 1/4 cup salt
- 3 pcs green cucumber
- 1 pc small carrots
- 5 stalks onion spring
- 1 pc medium white onion
- 4 gloves garlic
- 2 1/2 tbsp Korean chili flakes powder
- 2 tbsp fish sauce
- 2 tbsp sugar
- 2 tbsp salt
Step 1: Rinse the cabbage then place it in a large bowl and sprinkle with salt. Mix thoroughly and allow cabbage to sit for 1-2 hours until wilted and water has been released. Make sure to fold it every 30minutes.
Step 2: Discard water after 1-2 hours. Rinse the cabbage 3 times in the sink until salt is removed and allow to drain in a colander for another 20 minutes.
Step 3: Using blender, combine the garlic, onion, and ginger then add the fish sauce.
Step 3: In a small pan, Mix rice flour with water then simmer over low heat until it thickens to a thin paste then add the Korean chili powder and garlic mixture. Combine all the seasoning ingredients and mix very well until it become paste.
Step 4: Combine cabbage with remaining ingredients. Begin mixing and rubbing flakes into the mixture. Add the radish, carrots and green onions to mixture.
Step 5: Once combined, place mixture in a jar or plastic container pressing down and packing tightly so that the mixture is submerged in its own liquid. Aallow to sit at room temperature for 2 days. .
Step 5: Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.
Step 6: After 2 days of fermentation, you will see bubbles then store kimchi in refrigerator.
Do not include the rice paste in making cucumber kimchi. Use only the Korean chili powder.