Homemade Korean Kimchi
- Korean cabbage 2.5kg
- Radish 120g
- Carrot 60g
- Spring onion 5 stalks or more
- Sea salt (coarse salt)
- Chilli paste – click HERE
- Cut Korean cabbage into desired size.
- Wash and drain away excess water, let dry.
- Peel and slice radish, cut the radish into strips. Repeat this step to prepare carrot strips.
- Clean spring onion, cut into desired size.
- Meanwhile, apply sea salt on every leaves of Korean cabbage.
- Turn over the cabbage pieces every 30 minutes.
- When the Korean cabbage becomes flexible but remain crunchy, it is time to wash away the sea salt, let dry before moving on to the next step.
- Mix radish, carrot and spring onion with chilli paste to form kimchi paste.
- Place one piece of Korean cabbage on a flat surface, begin with the last leaf, rub on small amount of kimchi paste.
- Progress to rub kimchi paste to another leaf of cabbage. Repeat this step until all leaves are rubbed with kimchi paste.
- Roll the cabbage into a piece, place it into a container that is able to contain all cabbage.
- Make sure you fit the cabbage pieces closely next to each other, with as little gap as possible.
- Seal the container, leave it in room temperature for fermentation approximately 24-36 hours. Light bubbling is a sign of fermentation.
- After that, storage the container in fridge. Kimchi will continue to ferment, but at a slower pace. Flavour will be well-developed within 7 days.
- Once the kimchi flavour matures to your liking, it is time to enjoy.
To watch step-by-step Korean kimchi assembly, please click video:
Wish you a wonderful time making your very own kimchi for family.
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Youtube: PS K