Kimchi Recipe
This homemade kimchi recipe transforms crisp napa cabbage into a tangy, spicy, and umami-packed Korean classic.
Ingredients
- 4 lbs napa cabbage
- ½ cup salt
- 1 knob ginger
- 8 cloves garlic
- ½ yellow onion
- ½ Korean pear
- ⅓ cup fish sauce
- 1 cup gochugaru
- 1 handful garlic chives
- 1 handful green onions
- 1 handful carrots (sliced)
Instructions
- Split and cut your cabbage into smaller pieces, about 2 inch pieces or whatever size you want your kimchi to be.4 lbs napa cabbage
- Completely salt each piece then press down with a plate and let it sit for 2 hours. This will draw out all the moisture from the cabbage.½ cup salt
- Rinse the cabbage well multiple times and squeeze out all the salt as well. You don't want the cabbage to be super salty.
- Into a food processor add ginger, garlic, onion, pear, and fish sauce. Blend until smooth.1 knob ginger, 8 cloves garlic, ½ yellow onion, ½ Korean pear, ⅓ cup fish sauce
- Mix in gochugaru to the smooth paste and that is our kimchi marinade.1 cup gochugaru
- Chop up some garlic chives, green onions, and carrots.1 handful garlic chives, 1 handful green onions, 1 handful carrots (sliced)
- Add our rinsed and dried cabbage into a bowl along with the chives, green onions, and carots. Add the kimchi marinade in and using gloves, mix well.4 lbs napa cabbage
- Store in an airtight container for up to 3-6 months.
