I loved Kimchi since we started eating Samgyup. It’s the best side dish in my opinion, plus it’s packed with health benefits! It’s hard to go to groceries during quarantine that’s why I researched and made my own version. If you saw my Kimchi Fried Rice blog, I mentioned there that I’ll also share my Kimchi recipe. So, here you go!Ingredients:
- 1 kilo Napa cabbage
- 7 tablespoons salt
- 6 to 8 cups of cold water
- 4 tablespoons minced ginger
- 4 tablespoons minced garlic
- 1 bunch scallions cut into 1 inch length pieces (discard lower end)
Spices and Seasoning:
- 5 tablespoons Korean red pepper flakes powder (alternative is 3 tablespoon chili powder)
- 1/4 cup fish sauce
- 1 tablespoon soy bean paste
- 2 teaspoons granulated white sugar
- Slice the cabbage into small squares until the desired shape and size is achieved.
- Arrange the cabbage in a large mixing bowl. Pour cold water until the cabbage is fully submerged. Add salt. Gently mash salt all over the cabbage using your hands or spoon.
- Cover the bowl with a clear plastic wrap. Let the cabbage soak for 18 to 24 hours
- Remove the water. Wash with running water. Let all the liquid drip off.
- Combine the cabbage, scallions, ginger, and garlic in a large mixing bowl. Mix well and set aside.
- Add all the spices and seasoning ingredients (see recipe above) in a small bowl.
- Mix all the ingredients together until they are well blended.
- Arrange it in a jar or container. Cover the container tightly and place in a dark spot in room temperature for 20 to 28 hours. Note: The ingredients are starting to ferment at this point.
- Let the air escape from the container by opening it. Seal it once more and place inside the refrigerator to chill for 2 days.
This was the Kimchi I used for my Kimchi fried rice! Super worth it when you do it on your own.￼
Sharing you the video of how I made it: