Korean Kimchi
Kimchi is a traditional Korean side dish of salted and fermented vegetables , such as napa cabbage and radish.
Prep
30 mins
Cook
30 mins
Total
1 hr
Serves
4-6
Ingredients
- 1 Napa cabbage
- 3 tbsp salt
- 1 cup water
- Roux:
- 1 tbsp rice flour
- 1/2 cup vegetable stock
- 1 tbsp sugar
- Kimchi paste:
- 1/2 cup Gochugaru
- 4 cloves garlic
- 1 small onion
- 1 ” ginger
- 1 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup vegetable stock
- 1 cup radish
- 1/2 cup carrot, julienne
- 3 g reen onion, cut diagonally
Instructions
- 1
For making the roux, add rice flour, stock and sugar and cook till thick. Let it cool down
- 2
Cut cabbage into big pieces and add salt and water. Let it sit for 45 mins.
- 3
Wash the cabbage 3 times after salting
- 4
Kimchi paste: add ginger, garlic, onion and roux to the grinder and blend till you get a smoot paste. Transfer to a bowl and add Gochugaru, salt , sugar and veg stock.
- 5
Add cabbage and remainin vegetables to a bowl . Add the kimchi paste and mix thoroughly.
- 6
Cover with cling wrap and let it ferment at room temperature for 1 day or in the fridge for 3 days.
- 7
Ad Enjoyyyy!!!
- 8
Substitutes:
- 9
Napa cabbage- regular cabbage
- 10
Vegetable stock- water
- 11
Gochugaru- Kashmiri chilli (coursely ground)
Watch the Video
See the full step-by-step video on Instagram