Quick Homemade Kimchi
By February 19, 2014Published:
Lately a friend of mine said, that Korean cuisine is awful. I couldn't agree with him even though I've never been to Korea. In my opinion, at least their fermented products worth of mention. That's why, recently I've tried to make the famous kimchi by myself. I definitely can't say it's bad. In contrary, it's awesome! Can't say I'd eat it everyday but every family should occasionally make some...
- Cook: 5 mins
- 1 head napa cabbage
- 2 tbsp salt
- 3-4 green onions chopped
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp hot chile paste (sambal olek) or 1-2 tsp of chili powder
- 1/2 cup rice vinegar
- 1 tbsp sugar
- First of all, discard the outer leaves of the cabbage and the tough inner core at the base.
- Shred the cabbage using a sharp knife.
- In a large bowl, toss the cabbage with the salt and let it sit at room temperature for about 15 minutes. Squeeze the liquid from the cabbage.
- Discard the liquid. Place the cabbage in a bowl with the remaining ingredients and toss together.
- Store the cabbage in a large mason jar and refrigerate. You can eat it immediately, but this kimchi develops better flavor over the course of a day. Store for up to two weeks in the refrigerator.