Korean Kimchi

Name: Korean Kimchi
Total time: 7800 s
Yield: 10 Servings
Cuisine: British
Ingredients: 1 Cup Korean Chill Flakes; 1 TBSP Fish Sauce; 15-20 Cloves Garlic; 4-6 Inches Ginger; 1/2 Cap Coarse Sea Salt; 4 TBSP Miso Paste; 1 TBSP Sugar or 1 Slice of Asian Pear; 1 Napa Cabbage; 2-3 Carrots; 2 Bunches Spring Onions

Eli Yeung @oops_itseli

Belfast

A healthy and versatile dish/ starter & condiment that is packed full of flavour and crunch.

Eli Yeung @oops_itseli

Belfast

A healthy and versatile dish/ starter & condiment that is packed full of flavour and crunch.

Saved

Ingredients

2 hrs 10 mins

10 Servings

Paste
1 CupKorean Chill Flakes
1 TBSPFish Sauce
15-20 ClovesGarlic
4-6 InchesGinger
1/2Cap Coarse Sea Salt
4 TBSPMiso Paste
1 TBSPSugar or 1 Slice of Asian Pear
Vegetables
1Napa Cabbage
2-3Carrots
2 BunchesSpring Onions

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Steps

2 hrs 10 mins

1

Cut napa cabbage into quarters, each quater into squares (approx 2 inches square)
2

Shred carrots and chop green onions
3

Put chopped and shredded vegetables into a large mixing bowl
4

Sprinkle salt into the bowl
5

Massage and coat vegetables evenly with salt until they wilt
6

Fill the bowl with clean cold water
7

Soak it for 1.5 - 3 hours
8

Peel Garlic
9

Skin & cut ginger into small pieces
10

Put all paste ingredients into the food processor and blend until the texture is consistent
11

Drain vegetables and dry them as much as possible.
12

Put drained vegetables back into a large bowl
13

Add kimchi paste in and mix it evenly
14

Find a large jar and jam pack it in
15

Seal it toght but, open it daily and poke it with a clean utensil to let air out
16

The longer you keep it the stronger it gets. It’ll be ready to consume almost immediately. However, I recommend to let it ferment for at least 2 days.

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Cooksnaps

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Eli Yeung @oops_itseli

on July 06, 2020 17:30

Belfast

I am a photographer turned #homechef who explores & shares traditional & authentic Asian food recipes.• Email for Collaboration• www.crazyrichflavours.co.uk