Easy Emergency Kimchi
Cooking Instructions
- 1
Rinse and chop chives to your liking, preferably 5cm each. Set aside
- 2
Prep your napa cabbage, cut it in 4. Traditionally Kimchi are not cut in little pieces but i like to make it pre-cut to make the process of fermentation faster
- 3
Drizzle cabbage with salt and marinate for 30mins (if the cabbage are cut in small pieces) or whole night (if the cabbage are in whole)
- 4
Lightly wash cabbage to rinse excess salt away
- 5
Mix cabbage with chives well
- 6
Mix all the other ingredients (spices) to make a red paste
- 7
Put all ingredients in a large mixing bowl. Mix well with hand (use gloves to prevent the sting of the chili)
- 8
Put in a kimchi container (new container to avoid unnecessary odor or fumes)
- 9
Press kimchi with a spoon until it's firm and very little to none air bubbles trapped inbetween cabbages to make a good fermentation base
- 10
Keep in the fridge for minimum of 24h
- 11
Kimchi can be consumed fresh and fermented, preferably with hot rice
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