Kimchi
Kimchi is Korean classic side dish that people like to eat with noodles, make soup and much more. This homemade kimchi recipe shows you how to make easy kimchi at home.
Servings 20
Calories 57kcal
Ingredients
- 4 pounds Napa Cabbage
- ½ cup Kosher salt
- 1 bunch Green onion (8 sticks, 4 oz)
Paste mixture:
- ¼ Daikon
- 1 whole Garlic
- 1 piece Ginger (about 2 tablespoons)
- 2 cups Asian pear
- 4 tablespoons Salty shrimp
- ½ Apple
- 4 tablespoons Fish sauce
- ½ cup Chili pepper powder (depend if you like spicy, you can add more)
- 1 tablespoon Brown sugar
Instructions
- Wash and cut 4 pounds of napa cabbage into chunks.
- Put napa cabbage into a big pot, add ½ cup kosher salt and mix them. Then, let it sit for an hour.
- Wash, cut and peel off ½ of the apple (Medium sized).
- Then, wash, cut and peel off 2 cups of asian pears (Around 2 medium sized).
- Next, wash, cut and peel off ¼ of the daikon (Medium size).
- The following, peel off a small piece of ginger. (Around 2 tablespoons)
- Cut a bunch of green onion (8 sticks, 4 oz) into strips and set it aside.
- After that, put ¼ of radish, 1 whole peeled of garlic, a small piece of ginger (around 2 tablespoons), 2 cups of asian pears, ½ of the apple and 4 tablespoons of salty shrimp into a blender.
- Blend until it's smooth.
- After, add 4 tablespoons of fish sauce, 1 tablespoons of brown sugar and ½ cup of chili pepper powder into the mixing bowl.
- Next, pour the mixed paste from the blender into the bowl from step 10. Then, mix it well.
- Put green onion into the sauce and mix them well.
- After an hour, rinse salted napa cabbage a few times (3 times) and drain excess water. Then, squeeze it and remove extra water from the cabbage. (Remember to remove excess water from the cabbage before mixing with the sauce.)
- Lastly, put the napa cabbage into the mixed sauce and mix it very well. After that, put them into a glass jar. Let it sit at room temperature for at least a day and let it ferment. Then, you can eat them and refrigerate them.
Video
Notes
Cooking tips for how to make easy homemade kimchi:
- Put kosher salt in napa cabbage and let it sit for an hour. This can draw out moisture from the napa cabbage. Then, rinse it 3 times and drain it very well. Squeeze the extra water out.
- You can use less or more Korean chili pepper powder depending on your spiciness level.
- Blend asian pear, apple, ginger, garlic, salty shrimp and daikon to make the paste. After that, add or mix the paste with chili powder, brown sugar and fish sauce.
- Remember to remove excess water from the cabbage before mixing with the sauce.
- After mixing the napa cabbage and the paste, put them into a sterilized glass jar.
- Leave some room at the top of the glass jar and not to stuff the kimchi all the way full in the jar.
- Cover the lid, but not close it tight. So, it can let the gas come out during the fermentation process.
- Let it sit at room temperature for fermentation at least a day if it is hot and warm weather. Then, you can eat and refrigerate them.
Nutrition
Calories: 57kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 3324mg | Potassium: 378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2058IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 2mg
