Korea · Vegetable and Mushroom Dishes

Kimchi

Kimchi is a traditional Korean dish — fermented Peking cabbage with spicy spices and seasonings.

45 min✻4 servings✻50 kcal
Kimchi

Ingredients

  • Napa cabbage1 large
  • coarse sea salt1/2 cup
  • glutinous rice flour1/4 cup
  • water1 cup
  • fish sauce1/2 cup
  • crushed garlic1/2 cup
  • grated ginger1 tbsp
  • gochugaru1 cup
  • sugar1/4 cup
  • daikon radish, sliced into straws1 medium
  • scallions4
  • salted shrimp1/4 cup

Method

  1. 1Cut the cabbage lengthwise into quarters. Sprinkle salt between the leaves and leave for 2 hours.
  2. 2Rinse the cabbage three times and squeeze out the water. Set aside.
  3. 3Prepare the paste: mix the rice flour with the water, bring to a boil, stirring constantly. Cool.
  4. 4In a large bowl, mix the cooled rice paste, fish sauce, garlic, ginger, gochugaru and sugar. Add the radishes, green onions and shrimp. Mix thoroughly.
  5. 5Apply the paste between the cabbage leaves, rubbing thoroughly. Tuck the cabbage tightly into a clean glass or ceramic container. Leave at room temperature for 1-5 days to ferment, then store in the refrigerator.