A Korean staple. Spicy fermented napa cabbage that can be eaten alone, accompany a main course or made into many other dishes.
- Brown onion (1)
- Napa cabbage (1)
- Unrefined salt (50g)
- Sweet rice flour (25g)
- Fish sauce (50ml)
- Korean hot pepper flakes (100g)
- Garlic (2 cloves)
- Water (100ml)
- Ginger (1 inch)
- Carrots (3)
- Leek (Half)
Chop cabbage into bite-sized pieces. Soak in cold water for 5minutes. Drain and sprinkle salt over the cabbage giving them a good toss. Leave for 1.5h, check on them thrice, turning them each time to make sure they are evenly salted. Cabbage would have started to sweat in this time.
Mix water and sweet rice flour. Mix well and bring to a simmer, stirring continuously. Rice porridge mixture would have thickened. Leave to cool.
Blitz fish sauce, hot pepper flakes, garlic, ginger and onion.
Mix blitzed mixture with cooled rice porridge to make a spice porridge.
Rinse cabbage thrice till clean. Add chopped leek and julienned carrots to cabbage and mix well with spice porridge.
Put kimchi in an airtight container and leave to ferment. If you ferment it in the fridge, it takes a longer time but is less sour. If you prefer it sour, ferment it at room temperature for about 2-3 days before refrigerating it.
Press kimchi down to be covered in its juices every time you take some out of the box so that mould will not start growing on the the top layer.
You can eat the kimchi after 2 days or more.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.