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How to Make Kimchi

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Korean kimchi is a super easy side dish/condiment that's an awesome alternative to pickles.


You know that spicy pickled cabbage stuff they serve up alongside main dishes at Korean restaurants? It's called kimchi, and not only is it easy to make, it's actually good for you.

This recipe makes about two quarts of kimchi – but don't worry because it's so good you'll practically be putting it on your cereal in the morning.

Begin by cutting up a large Napa or Chinese cabbage, tossing aside stems and damaged outer leaves. Place your shredded vegetable in a large container with a gallon of water and a half-cup of kosher salt. Let this stuff soak for a couple of hours.



In the meantime, mix together a whole head of minced garlic, about two inches of grated ginger root, 1/4 cup of fish sauce, 1/3 cup of chili paste (or Korean chili powder), about seven chopped scallions, one medium-sized grated daikon radish and a teaspoon of honey.

Next, drain the water from your cabbage, then sop it up with a paper towel to get rid of excess moisture. Now, combine the cabbage with your spicy mixture and pack it into jars, closing the lids tightly.

This might sound counterintuitive, but just let your new kimchi sit at room temperature for a day or two. When it starts bubbling, you know that fermentation is working its magic and the kimchi is ready to be put in the fridge or – even better – eaten alongside Grilled Korean Steak.

Kimchi is great with many types of food – not just Korean. Like, you could try it on the side of this Slow Cooker Corned Beef Brisket, or these Kielbasa Kabobs for a spin on old Irish and Polish faves.

 
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