How to Make Kimchi

June 19, 2017

286

A step-by-step guide to show you how to make traditional Korean kimchi at home in just 7 steps.

For salting cabbage:
4 heads of medium napa cabbage (about 6 pounds)
1/2 - 1 cup Kosher salt
For making the kimchi paste base:
2 cups water
2 tablespoons sweet rice flour (glutinous rice flour)
2 tablespoons brown sugar
Vegetables:
2 cups daikon, cut into matchsticks
1 cup carrot, cut into matchsticks
10 stems green onions, chopped
24 medium garlic cloves (about ½ cup minced garlic)
1 1-inch chunk ginger (about 2 teaspoons minced ginger)
1 medium white onion
Seasonings and spices:
½ cup fish sauce
1/4 cup dried mini shrimp or smoked sardines, optional
1 ½ – 2 cups Korean hot pepper flakes

Trim the cabbage cores and cut each cabbage in half. Make a 2-inch cut through the core of each half of the cabbage. You want the cabbage leaves to be loose but still attached to the core. Soak the cabbages...
See the full directions on my site

Nutritions

Calories
713

Sodium
9161mg
381% DV

Fat
7g
11% DV

Protein
31g
63% DV

Carbs
153g
52% DV

Fiber
11g
46% DV

Korean Gluten-Free