Discover how to make authentic Korean kimchi with this straightforward family recipe. Using Napa cabbage, a flavorful spice paste, and natural fermentation, you'll create a delicious and versatile fermented side dish perfect for many meals.
Ingredients extracted via AI
2 ks Napa cabbage3 Šálka saltwater0.5 Šálka flour6 ks green onions1 ks yellow onion2 hlávka garlic1 ks Korean radish1.5 Šálka red chili powder0.5 Šálka fish sauce
Procedure generated via AI
Purchase two medium heads of Napa cabbage from a local Asian market.
Prepare a brine by dissolving 3 cups of salt in enough water to almost cover the cabbage.
Soak the cabbage in the salted water for about 2 hours until the leaves soften and rehydrate.
Remove the cabbage from the brine and rinse thoroughly under cold water to remove excess salt.
Allow the cabbage to drain in a large colander.
In a pot, combine half a cup of flour with water, bring to a boil, then set aside to cool; this mixture will act as a binder for the kimchi paste.
Prepare about 6 green onions, 1 yellow onion, 2 heads of garlic, and 1 Korean radish.
Blend the onions and garlic together with the cooled flour mixture.
Pour the remaining flour mixture into a large bowl and add the blended onions and garlic.
Stir in approximately 1.5 cups of red chili powder until well combined.