My Friend’s Korean Kimchi Recipe

Dan    Recipes    

What you’ll need…

1 head napa cabbage

1 daicon

2 TBSP fresh ginger

1 1/4 cup green onion

4 cloves garlic

3/4 cup sea salt

2 TBSP fish sauce

2 TBSP Korean chili powder

sesame oil

Once again, to clarify, although the title is fairly obvious…This is not my recipe, but thank you for allowing me to share it!

First off, chop the cabbage into 1″ pieces and place in a large pot or bowl. Add the salt, fill with water, and let it sit for 4 hours.

In the meantime (and you have lots of meantime!), chop (or grate) the daicon into very small pieces. Mince the green onions; leave a bit out for garnish. Take the ginger, garlic and fish sauce, place in food processor and blend into a paste. Add a bit of sesame oil while you’re blending. Set aside.

Once the 4 hours have elapsed, drain the cabbage. Squeeze leaves to get out any excess water. In a bowl, combine the vegetables, paste, and chili powder. Work with hands until everything is evenly covered. The cabbage leaves are usually left whole and then reformed into a head after soaking with the ingredients spread between the leaves. I found chopping the cabbage first and mixing everything together was much more time efficient and yielded the same outcome. Now for the tricky part: the mixture must sit in an air-tight container for 2 days in a cool place, like a cupboard. I managed to squish the kimchi into a 2 litre tupperware container, so it was nice and full with no air. Wrap the entire container with plastic wrap, to help avoid any air getting in.

Leave in the cool location for 2 days, then unwrap and enjoy. When the kimchi was ready to serve I topped it with a some sesame oil and fresh green onions. Once opened, it will last in your fridge for 2 weeks.

Serves…4-8 (depends how much you like kimchi!)

Total prep time…2 days, 4 hours

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