Korean Kimchi

Name: Korean Kimchi
Cuisine: American
Ingredients: 2 inch ginger; 6 cloves garlic; 1/4 cup fish sauce; 1/4 cup Korean chilli flakes; 2 carrots; 1/3 cup green onions; 1 daikon radish; 1 napa cabbage

BRIDGET @cook_22822137

I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬

BRIDGET @cook_22822137

I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬

Saved

Ingredients

2 inchginger
6 clovesgarlic
1/4 cupfish sauce
1/4 cupKorean chilli flakes
2carrots
1/3 cupgreen onions
1daikon radish
1napa cabbage

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Steps

1

So cut the cabbage in two and cut the half in half
2

Cut it into a few parts and put it into a large bowl and over season that cabbage with salt, make sure every one of the cabbage gets that salt,put it aside for 1 hour
3

I used only half a daikon radish, cut it julienne
4

Do the same for the carrots and chop some spring onions as well
5

After your cabbage is marinated in that salt there will actually be allot of water and the cabbage will shrink, rinse well if not it’ll be quite salty put in the rest of your vegetables with your cabbage (carrots, radish, green onion)
6

Blend the garlic and ginger with the fish sauce and add the Korean chilli powder or flakes into the paste use less if you can’t take spicy or more if you love the kick
7

Mix well until you reach a paste
8

Put the paste into the vegetable and mix well, please use gloves if you can it can irritate sensitive hands so use gloves if you can, after mixing transfer it into a glass jar or container and store it in room temperature for 4-6 days depending on your taste DO NOT AIR TIGHT SEAL IT MAKE SURE THERES AIR, after it reaches to the liking of your taste store it in your fridge for up to 3 months
9

And there you go KIMCHI