Homemade Kimchi
Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!
Homemade Kimchi
Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!
Cooking Instructions
- 1
Prepare the Cabbage:
• Cut the cabbage into bite-sized pieces.
• Salt the cabbage evenly, let sit for 1-2 hours, then rinse and drain well.
- 2
Make the Paste:
• Blend the pear, onion, garlic, ginger, fish sauce, and salted shrimp into a paste.
• In a saucepan, cook the rice flour and water until thickened; let cool.
- 3
Combine:
• Mix the chili powder with the blended paste and rice flour paste until well combined. Add the cabbage and sugar, then mix until well coated.
- 4
Pack & Ferment:
• Pack into a container, pressing down to remove air. Leave space at the top.
• Let ferment at room temperature for 1-3 days, then store in the fridge. Enjoy!
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