Công thức kimchi đơn giản của mình 
My Simple Kimchi Recipe
I absolutely love kimchi and can eat it with every meal. Store-bought kimchi is quite expensive, but making it at home isn't too costly, so if you're willing to spend an afternoon making it, you can have enough to last almost a month. I've made kimchi many times, but this is the recipe I use most often!
The time for soaking the napa cabbage in salt water is included in the total cooking time!
Make sure to prepare a large container with a tight-fitting lid to store the kimchi. To prevent it from becoming too sour, I open the container once a week to take out a portion to use. Avoid opening the container frequently.
Depending on the temperature, the fermentation speed of the kimchi can vary, so you can adjust the amount of rice flour accordingly. Too much rice flour will cause it to ferment very quickly!
Open in Cookpad AppCooking Instructions
- 1
Wash the napa cabbage and cut it into small pieces or halves, as you prefer.
Soak the napa cabbage in salt water for 1 1/2 to 3 hours. - 2
Meanwhile, prepare the sauce.
Peel and chop the pear, onion, and garlic, then blend them until smooth. - 3
Stir the rice flour with water over medium or low heat. Cook until the mixture is thick and no water remains. Let it cool slightly.
- 4
Mix the pear, onion, and garlic mixture with the rice flour mixture.
Gradually add the chili powder, ginger powder, fish sauce, and shrimp paste. Adjust to taste.
Let the sauce rest for 30 minutes. - 5
Prepare the vegetables.
Rinse the salt water off the napa cabbage and squeeze it dry. Let it drain.
Cut the vegetables into finger-length strips: carrots, daikon radish, chives, and green onions. - 6
After 30 minutes, gradually add the sauce to the vegetables to ensure even coating.
Place in a container with a tight-fitting lid.
If the outside temperature is cold, let the kimchi ferment for about half a day or a day outside before refrigerating. If the outside temperature is warm and humid, refrigerate immediately after making.
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