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how to make Korean kimchi recipe




 Here is a recipe for Korean kimchi. 

  1. Slice the cabbage into quarters. Use a sharp knife to cut 1 medium head of napa cabbage in half. Next, slice each section in half again to form quarters and remove the core section from the bottom of each quarter.

  2. Cut each quarter into strips. Use the knife to slice each quarter crosswise. Create 2-inch (5-cm) wide strips from each piece so the cabbage is roughly shredded.

  3. Combine the cabbage and salt in a bowl. Place the sliced cabbage in a large bowl and sprinkle ¼ cup (62 g) of kosher salt over it. Use clean hands to gently massage the salt into the cabbage so the leaves start to soften.

  4. Cover the cabbage with water and let it stand for 1 to 2 hours. Pour enough distilled or filtered water into the bowl to cover the cabbage. Place a large plate on top of the bowl and set a heavy object like a jar or can on top to weigh it down. Let the cabbage soak in the salted water for at least an hour.

  5. Pour the cabbage into a colander to drain and collect the brine.

  6. Make the paste by mixing together garlic, ginger, sugar, fish sauce, and Korean red pepper flakes.

  7. Add radish and scallions to the paste.

  8. Mix everything together until well combined.

  9. Pack everything tightly into a glass jar.

  10. Let it ferment for 1-5 days at room temperature.


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