Korean Kimchi
Eli Yeung @oops_itseli
A healthy and versatile dish/ starter & condiment that is packed full of flavour and crunch.
Korean Kimchi
A healthy and versatile dish/ starter & condiment that is packed full of flavour and crunch.
Cooking Instructions
- 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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