Kimchi
Kimchi
Ingredients
Main Ingredients
- 1.5 kg napa cabbage
- 100 g coarse sea salt
- 200 g daikon radish
- 50 g green onion
Seasoning
- 30 ml fish sauce
- 10 ml Korean plum extract (maesil-cheong)
- 20 g ginger, minced
- 50 g garlic, minced
- 10 g salted fermented shrimp (saeujeot)
- 200 g gochugaru
- 15 g granulated sugar
Instructions
- 1
Cut the 1.5 kg napa cabbage in half, then quarter it. Remove the tough core from each cabbage piece and cut into bite-sized pieces. Wash the cut cabbage thoroughly.
⏱️ 10 min
- 2
Add 100 g of coarse sea salt to the washed cabbage and mix well. Let the salted cabbage sit for 1 hour. After 1 hour, wash the cabbage 2-3 times to remove excess salt, then squeeze out as much water as possible.
⏱️ 10 min
- 3
Thinly julienne 200 g of daikon radish and cut 50 g of green onions into 3-4 cm lengths.
⏱️ 5 min
- 4
In a large bowl, combine 30 ml fish sauce, 10 ml Korean plum extract, 20 g minced ginger, 50 g minced garlic, 10 g salted fermented shrimp, 200 g gochugaru, and 15 g granulated sugar. Mix well until all ingredients are evenly combined into a uniform seasoning paste.
⏱️ 5 min
- 5
Add the prepared julienned radish and green onions to the seasoning paste. Add the squeezed cabbage to the bowl and mix thoroughly by hand, ensuring all ingredients are evenly coated with the seasoning paste.
⏱️ 10 min
- 6
Transfer the freshly made kimchi into a clean container for storage.
Kitchen Tools
Nutrition Facts (per serving)
Kimchi
Main Ingredients
- 1.5 kg napa cabbage
- 100 g coarse sea salt
- 200 g daikon radish
- 50 g green onion
Seasoning
- 30 ml fish sauce
- 10 ml Korean plum extract (maesil-cheong)
- 20 g ginger, minced
- 50 g garlic, minced
- 10 g salted fermented shrimp (saeujeot)
- 200 g gochugaru
- 15 g granulated sugar
Instructions
- 1
Cut the 1.5 kg napa cabbage in half, then quarter it. Remove the tough core from each cabbage piece and cut into bite-sized pieces. Wash the cut cabbage thoroughly.
⏱️ 10 min - 2
Add 100 g of coarse sea salt to the washed cabbage and mix well. Let the salted cabbage sit for 1 hour. After 1 hour, wash the cabbage 2-3 times to remove excess salt, then squeeze out as much water as possible.
⏱️ 10 min - 3
Thinly julienne 200 g of daikon radish and cut 50 g of green onions into 3-4 cm lengths.
⏱️ 5 min - 4
In a large bowl, combine 30 ml fish sauce, 10 ml Korean plum extract, 20 g minced ginger, 50 g minced garlic, 10 g salted fermented shrimp, 200 g gochugaru, and 15 g granulated sugar. Mix well until all ingredients are evenly combined into a uniform seasoning paste.
⏱️ 5 min - 5
Add the prepared julienned radish and green onions to the seasoning paste. Add the squeezed cabbage to the bowl and mix thoroughly by hand, ensuring all ingredients are evenly coated with the seasoning paste.
⏱️ 10 min - 6
Transfer the freshly made kimchi into a clean container for storage.