Intro:
Let us make some classic Korean kimchi! Spicy, tangy, and full of flavor — perfect as a side dish or ingredient in your favorite meals.
📝 Ingredients:
- 4–5 pounds napa cabbage
- 1/2 cup salt
- 1/4 cup sweet rice flour
- 3 tbsp sugar
- Water (for soaking and washing)
- 1/2 cup crushed garlic
- 1–2 tbsp minced ginger
- 1 cup minced onion
- 1/2 cup fish sauce
- 1 cup Korean hot pepper flakes (gochugaru)
- 2 green onions (diagonally sliced)
- 1/4 cup carrot, julienned
- 2 cups Korean radish, julienned
👨🍳 Procedures:
- Prepare the napa cabbage:
Wash and chop cabbage into 2-inch pieces. In a large container, combine cabbage, salt, and enough water to cover. Soak for 1½ hours, mixing every 30 minutes. Rinse twice and drain well. Set aside. - Make the rice porridge:
In a pan, mix 3 cups of water and 1/2 cup sweet rice flour. Whisk and bring to a boil. Simmer until it becomes a paste. Stir in sugar for 2–3 minutes. Let cool. - Prepare the sauce & combine:
Slice the green onions, carrots, and radish. In a blender, combine onion, garlic, and fish sauce until smooth. In a large bowl, mix the cooled rice porridge with the blended sauce. Add pepper flakes, then the chopped cabbage and sliced vegetables. Mix thoroughly by hand (wear gloves!). - Store & ferment:
Pack into jars or airtight containers. You can eat it fresh or leave it at room temperature for 2 days to ferment. Store in the fridge afterward. Enjoy!
Prep Time: 30 min
Fermentation: 2 days (optional)
Total Time: 2.5 days if fermented, or ready same day if fresh