Recipe of Traditional Korean Kimchi

Name: Recipe of Traditional Korean Kimchi
Prep time: 120 min
Cook time: 72 min
Total time: 192 min
Ingredients: 1 head of Napa cabbage (1-1.5 kg); 1/2 cup coarse salt; 6-8 scallions, chopped; 1/2 cup minced garlic; 1/2 cup chopped ginger; 1/2 cup red bell pepper flakes (gochugaru); 1 tablespoon sugar; 1/4 cup fish sauce; 1/4 cup oyster sauce; 1/4 cup water

Korea

Kimchi is one of Korea's most emblematic dishes. It is a fermentation of vegetables with chili and other ingredients that can be eaten alone or as an accompaniment to other dishes. In this recipe you will learn how to make traditional Korean kimchi with Napa cabbage and a unique blend of spices.

Servings 8

Preparation 120 min

Cooking 72 min

Calories kcal

How to Make Traditional Korean Kimchi

Instructions

Step 1

Cut the Napa cabbage into quarters and remove the stem.

Step 2

In a large bowl, dissolve the salt in water and submerge the cabbage quarters. Let stand for 2 hours, turning occasionally.

Step 3

Meanwhile, mix the scallions, garlic, ginger, red bell pepper flakes, sugar, fish sauce, oyster sauce and water in a bowl to make the kimchi paste.

Step 4

Drain the cabbage and rinse with cold water several times to remove the salt.

Step 5

Dry the cabbage and cut into small pieces.

Step 6

Add the kimchi paste to the cabbage pieces and mix well.

Step 7

Place the mixture in a sterilized glass jar, pressing down to release any air bubbles. Leave a 2 cm space at the top of the jar.

Step 8

Close the jar and allow to ferment at room temperature for 1-5 days, depending on the desired degree of fermentation. When opening the jar, release the gas slowly to avoid splashing.