Simple homemade kimchi
I love making pan-fried chicken drumlettes with kimchi or adding kimchi to Korean style pancake for that rich flavor. This is a very simple version that is easy to make which I enjoyed tremendously
Simple homemade kimchi
I love making pan-fried chicken drumlettes with kimchi or adding kimchi to Korean style pancake for that rich flavor. This is a very simple version that is easy to make which I enjoyed tremendously
Cooking Instructions
- 1
Cut up the cabbage into strips (I like it cut to smaller pieces) so when I enjoy the kimchi, I don't have to make them smaller
- 2
Add salt to the cut cabbage and massage the salt over the cabbage for about 5 minutes. Then add water to cover the cabbage and let it sit for about an hour
- 3
Get rid of the salt water and drain the caggabe with cold water about 3x in a colander. Use filtered water as the cabbage will be fermented without cooking.
- 4
Get rid of excess water and in a large bowl, mix the cabbage with all the ingredients mentioned on the ingredient list above.
- 5
If you notice too much water, remove it and add in the scallions and daikon or carrots
- 6
Mix everything thoroughly and the kimchi can be stored in jars or containers. Let the newly fermented kimchi sit for about 5 days before eating.
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