Kimchi Recipe

The popular Kimchi Recipe is here! We will provide you how to make Korean kimchi on this moment. You better not miss this traditional must-learn Korean cuisine recipe!

Kimchi, (Kimchee or Gimchi), is a Traditional fermented vegetables Korean side dish. Usually the taste is sour and spicy. And usually, the Korean fermented this kimchi on a jars that kept on underground for months. 

Usually, Kimchi use napa cabbage, radish, scallion or cucumber as the main ingredient in  it's recipe.

But now, we will recommend to ferment this Korean side dish for around one week after you finish making this dish to maximize the taste.

Check out how to make this famous Korean Traditional Kimchi recipe below,

Ingredients:

1. 1500g napa cabbage (1/2 a large head)
2. 1/4 cup salt
3. 50g onions
4. 30g garlic (half a head)
5. 15g ginge, cut into coins
6. 65g sweet apple or half apple
7. 3 tablespoons saeujeot (Korean salted Shrimp)
8. 1 tablespoons myeolchijeot (a salted fermented dish made with anchovies in Korean cuisine)
9. 2 teaspoon of sugar
10. 150g Korean radish (1/4 radish, shredded)
11. 150g carrot or 1 whole carrot, shredded
12. 4 scallions, slice it thin
13. 35g garlic chives, cut into 2 inch long
14. 1/2 cup gochugaru (Korean red chilli pepper)

How to Make:

1. Peel the cabbage from the core and cut it into "3x3" pieces. In a very large bowl or clean bucket, add the napa cabbage and coat it with the salt. soak the cabbage with cold water. Put this in a room temperature for 24 hours. This will removes some of the excess water from the cabbage, making it crunchier and begins the fermentation process. 
2. The next day, put the onion, garlic, ginger, saujeot, myeolchijeot, and sugar, in a blender and keep the blend it until you have a smooth paste combined.
3. In a medium sized bowl, add the radish, carrots, scallions, garlic chives, and gochugaru along with the mixture from the step 2 process. Put on some food-safe gloves and knead the mixture together with one hand or two. You can also add some more gochugaru as you want it more spicier
4. Dry the cabbage then put it together in a bowl along with the seasoned vegetables. Combine the mixture together with your hands until everything is well joined
5. Your Kimchi is edible right away!

**BUT, for the best taste and flavour. it's best to let it ferment in a refrigerator about a week as we mentioned before.

We know that just by looking at it, your kimchi looks so tempting. There is no doubt that, this traditional and popular Korean cuisine is the best side dish ever! We hope this kimchi recipe will made you more talented on creating this Korean food.