- 2 lbs Napa cabbagecored and cut into 1-inch pieces
- ¼ cup Sea salt
- 2 cups Daikon radishcut into matchstick strips , optional, or use carrots
- 1 bunch Scallionstrimmed and cut into 1-inch pieces
- 1 tbsp Fresh gingersliced , 2-3 disks, peeled
- 6 cloves Garlicwhole
- 1 Shallotsquartered, optional
- 2–6 tbsp Red pepper flakesKorean-style gochugaru
- 2 tbsp Fish sauceor vegan fish sauce, miso paste, or soy sauce, more to taste
- 2 tsp Sugaror honey or brown rice syrup
- 1 tbsp Glutinous rice powderoptional
How to Make Kimchi (Kimchee)
I am so happy to be able to tell you How to Make Kimchi (Kimchee) today. Kimchi is a classic Korean side dish made of salted and fermented vegetables, such as napa cabbage and daikon radish and flavored with a variety of seasonings such as gochugaru, spring onions, garlic, ginger, fish sauce, and miso paste.
To make kimchi, simply soak cabbage chunks in salted water overnight. Mix with a red pepper paste. Pack into jars and leave to ferment for 3 days before transferring to the refrigerator to allow the flavors to develop more slowly over 2 weeks. Enjoy as a side dish drizzled with sesame oil and garnished with toasted sesame seeds and fresh scallions or enjoy in dishes like Kimchi Fried Rice or Kimchi stews and soup!
To make my version of Kimchi, you will need the following ingredients:
Steps to make How to Make Kimchi (Kimchee)
Remove 2 outer leaves from the cabbage. Wrap in plastic and place in the refrigerator until needed. Chop cabbage and place chunks in a large mixing bowl and sprinkle with ¼ cup of sea salt. Cover with cold water and leave to stand at room temperature for 6-8 hours or overnight. Stir halfway through if possible.
Add radish and scallions
Coat mixture in paste
Place mixture in jars
Transfer the kimchi mixture to a large sterilized two-quart jar leaving about 1-2 inches of space at the top. Press down firmly to pack. If the vegetables aren’t covered by liquid, top up with the reserved brine until covered. Place a whole cabbage leaf over top, pressing down to keep the kimchi submerged below the brine. If you prefer, you can use a fermentation weight placed over top of the whole leaf to keep it submerged.
Check for bubbles