Classic Homemade Kimchi (Fermented Napa Cabbage)

Name: Classic Homemade Kimchi (Fermented Napa Cabbage)
Ingredients: 1 carrot; 4 green onion; 0.5 onion; ginger; 2 Šálka garlic; 2700 g napa cabbage; salt; 3 ČL sugar; 0.5 ČL beef bouillon powder; 2 ČL salted shrimp sauce; 0.5 Šálka fish sauce; 1 Šálka ground red chili flakes

#kimchi#napa cabbage#fermentation#salad#fermented vegetables

This traditional kimchi recipe transforms napa cabbage and fresh vegetables into a flavorful fermented Korean staple. With a perfect balance of spicy, salty, and umami flavors, this classic kimchi delivers authentic taste through simple fermentation at home.

Ingredients extracted via AI

Ingredients

1 carrot4 green onion0.5 onionginger2 Šálka garlic2700 g napa cabbagesalt3 ČL sugar0.5 ČL beef bouillon powder2 ČL salted shrimp sauce0.5 Šálka fish sauce1 Šálka ground red chili flakes

Procedure generated via AI

Cut the napa cabbage lengthwise into one-third sections, then halve those sections and cut each half one-third of the way through to the core.
Remove the cabbage core, gently separate smaller leaves by hand, and cut medium-sized pieces into bite-sized portions.
Place the cabbage in a large container and sprinkle about four tablespoons of kosher salt over it.
Let the cabbage rest salted for about 30 minutes, then mix well; repeat this salting and mixing process six times at 30-minute intervals.
After salting is complete, thoroughly rinse the cabbage multiple times to remove excess salt and taste it, rinsing further if necessary.
Slice the vegetables: cut one carrot into thin strips, half an onion into strips, and slice four green onions into 4 cm pieces.
Add the sliced vegetables to the cabbage in the container and mix thoroughly.
Stir in two-thirds of a cup of finely minced or blended garlic, one teaspoon grated ginger, three teaspoons granulated sugar, and half a teaspoon beef bouillon powder.
Add two teaspoons salted shrimp sauce (or sriracha), half a cup of fish sauce, and one cup of red chili flakes.
Mix all the ingredients well with the cabbage and vegetables to ensure an even distribution.