We are going through some kimchi obsession stage and store-bought kimchi started to get expensive. So we’ve decided to try homemaking our kimchi.
The Ingredients
- 3 heads napa cabbage, cored and cut into quarters lengthwise
- 6 tablespoons salt
- 7 scallions, green parts only
- 1 tablespoon finely chopped ginger
- 5 tablespoons of garlic
- 1 tablespoon of sugar
- 1/2 cup onion
- 1 teaspoon soy sauce
- 7 tablespoons Gochugaru (Korean Chile Flakes)
The Directions
Step 1
Cut the cabbage down the middle then cut the parts down the middle again. Cut the white circular ends out then cut the remaining long ends in half.
Step 2
Place the cabbage in a big bowl and sprinkle with the salt. Make sure you mix the batch well to distribute the salt. Let sit for 45 minutes.
Step 3
Combine into paste ginger, garlic, sugar, and soy sauce. Then combine Gochugaru. Set aside.
Step 4
After 45 minutes, drain the water in the bowl and lightly rinse the cabbage. Drain again and drain cabbage in colander for 15 minutes.
Step 4
In a large bowl, combine green and yellow onions, seasoning mix and cabbage. Combine well.
Step 5
Tightly pack the cabbage mix into containers.
Step 6
Add 1/4 cup water to messy seasoning bowl and pour the water on top of the packed container.
Step 7
Cover container tightly. Open the container daily to vent the build gases. Enjoy within 3 days of fermentation!
