Homemade Kimchi is a traditional side dish of salted and fermented cabbage and radish. A quick and easy recipe that only takes 35 minutes to prepare before letting it ferment!
Servings: 3 medium sized jar
- 2 napa cabbage chopped
- 1 white radish cut in strips
- 2 large carrots cut in strips
- 1 cup scallions cut in strips
- 1 ½ cup chili powder
- ½ cup onion sliced
- 6 cloves garlic crushed
- 1 thumb-size ginger grated
- ⅔ cups fish sauce
For making paste
- 1 ½ cup water
- ⅔ cup rice flour
- ¼ cup granulated white sugar
For curing cabbage
- ½ cup salt for curing cabbage
- 4 cups water
Mixing the ingredients
When the paste is cooled down, transfer in a bowl. Add chili powder and mix in with the paste. Add fish sauce, garlic, onion, ginger, scallions, carrots, and radish. Mis well until incorporated.
Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander.
Add cabbage by three batches in the paste mix making sure cabbages are well coated.
Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Put the lid on the jars and allow to sit at room temperature or in the fridge for 2-5 days.
Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking. Bon Appetit.