How difficult is it to prepare Traditional Korean Kimchi?

This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Traditional Korean Kimchi?

The preparation time is 120 minutes and the cooking time is 72 minutes.

How many people does this recipe serve?

This recipe is designed for 8 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Appetizer • 10 de May de 2023

Traditional Korean Kimchi

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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.

Recipe Summary

Preparation

120 min

Cooking

72 min

Servings

Difficulty

Intermediate

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.