Ingredients

  • 1 jar
  • 1 large napa cabbage (around 2.2kg)

  • 1 large carrot (shredded thinly)

  • 250 g of radish (shredded thinly)

  • ½ + ½ cup of coarse sea salt

  • ¼ asian pear (shredded thinly)

  • 2 stalks of scallions (cut diagonally into 1 inch long)

  • 5 cups of water

  • 1 tbsp of glutinous rice powder

  • ¾ cup of water (for glutinous ricepowder)

  • ½ cup of Korean red chilli pepper flakes

  • 6 tbsp of fish sauce

  • 3 tbsp minced garlic

  • 1 tsp grated ginger

  • ½ cup dashima (dried kelp broth)

  • 2 tbsp sesame seeds

How To Make Kimchi
Recipe Courtesy of
Asian Food Network

How To Make Kimchi

Perfect with everything from fried rice to dumplings (or even straight out of the jar!), kimchi is a dish found all Korean restaurants and homes. This crunchy bright red side dish is made of salted and fermented vegetables, steeped in a delicious seasoning of chili pepper, garlic, ginger, fish sauce and dashima. And if you have always wondered why Koreans have such wonderful skin, kimchi is an excellent source of antioxidants.
  • Easy
  • 60 min
  • 0 min
  • 10 min
  • 8 steps
  • 15 Ingredients
  • Easy
  • 8 steps
  • 15 Ingredients
  • 60 min
  • 0 min
  • 10 min

Instructions

  1. Prepare nappa cabbage

    • Cut the Napa cabbage lengthwise into quarters.
    • Cut the quartered Napa cabbage into about 2.5inches wide and set aside.
    Prepare nappa cabbage


  2. Soak napa cabbage in salt water

    • In a large bowl, dissolve ½ cup of salt in 5 cups of water.
    • Pour the saltwater into the bowl of cut Napa cabbage.
    • Gently toss the Napa cabbage around and drain away the saltwater into a bowl.
    • Set drained Napa cabbage and saltwater aside.


  3. Continue to soak napa cabbage

    • Using the other ½ cup of salt, sprinkle over the Napa cabbage.
    • Give the Napa cabbage a good toss.
    • Pour the remaining saltwater from the first bowl over the cabbage.
    • Set aside for about 1.5hours, rotating the bottom ones to the top every 20 minutes.


  4. Drain napa cabbage

    • Rinse the Napa cabbage thoroughly for about 3 to 4 times.
    • Drain well and set aside.


  5. Making the porridge

    • Mix 1 tablespoon of glutinous rice powder with ½ cup water.
    • Simmer glutinous rice powder mixture over low heat, stirring occasionally.
    • Once thickens to a thin paste, set aside to cool.


  6. Making the seasonings

    • Combine Korean chilli pepper flakes, minced garlic, grated ginger, porridge, dashima(dried kelp broth) and fish sauce together.


  7. Preparing the kimchi mix

    • Combine shredded radish, Korean pear and carrot in a bowl.
    • Mix in the kimchi seasonings.
    • Add scallions in and mix lightly.


  8. Making the Kimchi

    • Combine the Napa cabbage and kimchi mix together.
    • Mix well. Place the seasoned Napa cabbages into a jar or an airtight container.
    • Press down to remove excess air.
    • Leave at room temperature for a day for kimchi to ripen then store into fridge.


Plate and Serve!

Garnish with sesame seeds before serving.

Plate and Serve!

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Ingredients
  • 1 jar
  • 1 large napa cabbage (around 2.2kg)

  • 1 large carrot (shredded thinly)

  • 250 g of radish (shredded thinly)

  • ½ + ½ cup of coarse sea salt

  • ¼ asian pear (shredded thinly)

  • 2 stalks of scallions (cut diagonally into 1 inch long)

  • 5 cups of water

  • 1 tbsp of glutinous rice powder

  • ¾ cup of water (for glutinous ricepowder)

  • ½ cup of Korean red chilli pepper flakes

  • 6 tbsp of fish sauce

  • 3 tbsp minced garlic

  • 1 tsp grated ginger

  • ½ cup dashima (dried kelp broth)

  • 2 tbsp sesame seeds

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