Recipe

Korean Kimchi Recipe

Add Step-by-Step Photos	Nakedchef / All my dishes 2 years ago korean kimchi is very hot because of the chilli powder sour from the fermentation process, it's good and refreshing Prep:1m Cook:30m Servings:10	Nakedchef
	korean kimchi preserved cabbage

Does this look good? Yeah! / Nope

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Ingredients

5 heads of Chinese cabbage

2 white radishes

2 green onions

2 cups of hot red pepper powder

4 tablespoons of salt

4 tablespoons of sugar

5 cloves of garlic

1 root of fresh ginger

1 cup of tiny salted shrimp

Fresh oysters optional

Directions

Carefully cut cabbage in half lengthwise. If the cabbage is unusually large, cut in half again, making 4 lengthwise quarters.

sprinkling liberally with coarse salt and letting it sit for four hours, or by soaking over night, then turn occasionally

Julienne the radishes Finely -chop the green onions and mince or crush the garlic and ginger.

Mix the salted shrimp juice into the red pepper powder. (To take out some of the kimchi fire, reduce the amount of red pepper powder.) Add radish strips and knead well with hands. Add the remaining ingredients and mix thoroughly -- use your hands because the next step is done by hand anyway.

Rinse the cabbage thoroughly in clean water and drain well. Pack the seasoned mixture between each leaf of the wilted cabbage.

Fold over stuffed cabbage sections to hold in the seasonings, and fasten loosely by wrapping the outer leaf around the section. Pack the bundles in a crock or kimchi jar. Keep at room temperature a day or two, then refrigerate. Cut to bite size before serving

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Comments

kukla 2 years ago said:
Thank you for posting this...it is more detailed than the Kimchee I am used to...

nakedchef 2 years ago said:
This is how my boss made kimchi for her restaurant,
but at home, I cut the cabbage into bite size before I soak them with salt,
this way I can save lot's of time in the in the seasoning process

bintang 1 year, 10 months ago said:
Thankyou for posting it here i love kimchi im going to try soon! greetz ~s~

dtour 1 year, 9 months ago said:
WOW! Just the Kimchi I've been looking for. Thank you

ylokos 1 year, 8 months ago said:
Ooh you actually included the sae wuu joot- the salted shrimp! This makes it taste sooooo good, so you get my vote cuz most people leave it out unfortunately. Let's Eat!

olga 1 year, 6 months ago said:
Do you have to cover it while its fermenting?
and if so loosely or tightly?

thanks

nakedchef 1 year, 6 months ago said:
Yes, you have to cover it, tightly
it's easy when you know how :)
remember try to wash everything before you make you kimchi, everything has to be oil free
good luck

rob430 1 year, 3 months ago said:
I was in Korea years back and they eat this every day. I think it's a good low fat/carb food. After many years , I made this today. I did use a recipe from U-TUBE though. That called for making a paste of the red pepper powder with heated rice flour and water. I also used 1/2 cayenne pepper and 1/2 paprika as a substitute. I had fish sauce on hand and some recipes call for this otherwise basically the same.

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