homemade cabbage kimchi
I like making homemade rather than opening premade jars. Plus, I can adjust the spice amount since most premade Kimchi is too spicy for me and my family. This recipe is perfect and easy to make.
yield
3 serving(s)
prep time
3 Hr 10 Min
cook time
5 Min
method
Stove Top
Ingredients For homemade cabbage kimchi
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2heads napa cabbage, chopped into pieces
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2 csalt
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1 cwater
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1/3 crice flour
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1/2 cKorean chili powder
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10 clovegarlic, minced
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1 lgonion, chopped
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2inch piece of ginger grated
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2Granny Smith apples, peeled and grated
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1/2 cfish sauce
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1 bunchscallions, large chop
How To Make homemade cabbage kimchi
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1Place the chopped cabbage in a large colander. Pour the salt over the cabbage. I worked in rows. I place a bunch of cabbage, then a bit of salt, then more cabbage and more salt, and do this about 4 times. Mix the cabbage with your hands and let it sit for 3 hours, mixing every 30 minutes.
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2Add the water and flour together in a large skillet. Whisk over medium heat and bring to a boil, and add the garlic, onion, ginger, apples, and fish sauce. Stir in the chili powder and remove from the heat, and let cool
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3Wash the cabbage well removing most of the salt. Drain well and add to a large bowl. Add the scallions and the chili mixture mixing well with hand then fill sterile jar leaving a head space of an inch. Let stand in a cool darken place for 3 days. Open the lids once a day to remove the gasses. Place in refrigerator after 3 days and use within 6 weeks.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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