Flavour of Korea: Simple Homemade Kimchi

Name: Flavour of Korea: Simple Homemade Kimchi
Cuisine: American
Ingredients: 1 kg Chinese or napa cabbage; 50 grams Salt; 1/2 Apple; 5 clove Garlic; 1 thumb's worth Ginger; 150 ml Cooled dashi stock soup....refer to ★; 1/2 tbsp Sugar (dissolve in the dashi); 4 Green onions (chopped into 4 cm sections); 50 grams Daikon radish (finely chopped); 30 grams Chili peppers (coarsely ground); 10 grams Chili pepper powder; 40 grams Salt-fermented shrimp paste; 3 tbsp Or fish sauce

cookpad.japan @cookpad_jp

I love kimchi! But it's so expensive! This is a recipe I came up with after buying lots of different kinds of kimchi, tasting them, and then comparing the ingredients on the package. It got the approval of my Korean friends.

This is a basic recipe that uses salt-fermented shrimp paste (or nam pla fish sauce.) Not soaking the Chinese cabbage properly will make the kimchi too salty. Consume it within 1 month. Feel free to add kombu seaweed to the recipe to taste. Recipe by LazyHata

cookpad.japan @cookpad_jp

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Ingredients

1 kgChinese or napa cabbage
50 gramsSalt
Yangnyeom:
1/2Apple
5 cloveGarlic
1thumb's worth Ginger
150 mlCooled dashi stock soup....refer to ★
1/2 tbspSugar (dissolve in the dashi)
Other:
4Green onions (chopped into 4 cm sections)
50 gramsDaikon radish (finely chopped)
30 gramsChili peppers (coarsely ground)
10 gramsChili pepper powder
40 gramsSalt-fermented shrimp paste
3 tbspOr fish sauce

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Steps

1

Wash the Chinese cabbage and chop into bite-sized pieces. Transfer the cabbage to a large bowl and work in the salt with your fingers. Use a bowl or plate to apply weight to the cabbage and let soak for 3 hours.
2

Discard the salt water and replace with fresh water. Rinse 3 or more times until the cabbage has a lightly salted flavour. Drain the cabbage.
3

Whilst the cabbage is soaking, peel the apple, then to prepare the yangnyeom, either grate the or add the ingredients to a food processor, then mix in the ingredients listed under "Other". Adjust the amount of chili pepper to taste.
4

Take a handful of drained cabbage at a time and wring it well. Add a handful of cabbage and some of the mixture from Step 3 alternately into a plastic bag or resealable container to give the cabbage a good coating.
5

Leave the mixture to rest at room temperature for half a day and then store in the refrigerator. You can eat it from the next day. If you make this recipe in the morning you can serve it at lunch time.
6

★ If you are using nam pla fish sauce instead of salt-fermented shrimp paste, there will be a higher water content; in that case, reduce the amount of dashi stock to 120 ml. I recommend using the salt-fermented shrimp paste.
7

Chili pepper is very spicy so adjust the amount whilst checking the taste every so often. If you're using Korean chili peppers, they aren't as spicy, so you could use a lot.
8

How about serving this kimchi with some samgyeopsal?
https://cookpad.wasmer.app/us/recipes/156646-samgyeopsal-korean-style-pork-belly-bbq-at-home

Samgyeopsal: Korean-style Pork Belly BBQ At Home