Easy Kimchi Recipe
Author: Maya Kitchenette
Prep time:
Total time:
Serves: 20
- 1 head of Napa cabbage
- ½ cup of kosher salt
- 5-6 cloves of garlic
- 1 small yellow onion
- Ginger knob, 2 inches
- 2 tsp brown sugar/honey
- ¼ cup fish sauce
- ½ cup gochugaru (Korean chili pepper flakes)
- 2 tbsp cooked white rice
- 1 tbsp salted shrimp
- 1 carrot, cut into matchsticks
- 1 radish, cut into matchsticks
- ½ Asian pear, cut into cubes
- 3 stalks scallions, sliced
- 3 tbsp sesame seeds, dry roasted in a pan.
- Slice the cabbage into big chunks
- Wash the cabbage with water, drain and and salt them with the ½ cup of kosher salt
- Place cabbage in a deep bowl, and let them sit for at least 2 hours, flipping them halfway to get them evenly salted.
- By the end of the salting process, the salt will have drawn out some water from the cabbage, and the cabbage should be slightly limp.
- Wash and rinse them thoroughly with water, and squeeze out the excess water.
- Blend the pear, fish sauce, onion, rice, salted shrimps, garlic and ginger.
- Place this in a large container and mix in the gochugaru and sugar.
- Add the carrots, radishes and scallions and mix until well incorporated.
- Mix in the cabbage and top with the roasted sesame seeds.
- Once well mixed, store in an airtight mason jar/container.
- Leave in a cool, dark place to ferment for 2-3 days or in the refrigerator for 4-7 days to ferment.
Recipe by Maya Kitchenette at https://mayakitchenette.com/easy-kimchi-recipe/
3.5.3217