Learn How to Make Kimchi with This Delicious Korean Family Recipe | Homeschool | Everyday Food

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more nutritious, while green cabbage is often less expensive.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a budget-friendly alternative for a vegetarian option.

Sprinkle salt between the leaves of the napa cabbages, focusing on the thicker bottom stems.

Add water to the remaining salt to create a mixture and pour it over the cabbages until almost covered.

Let the cabbages soak for about 2 hours to soften.

After 2 hours, wash the cabbages to remove excess salt and let them drain in a large colander.

In a pot, mix 1/2 cup of flour with water and bring it to a boil to create a binding agent for the kimchi paste.

Once boiling, take it off the heat and let it cool.

Blend the boiled flour mixture with the chopped yellow onion and garlic.

Chop the Korean radish and green onions, adding them to the mixture later.

In a large basin, combine 1 cup of the flour mixture with the blended onion and garlic, then add 1.5 cups of Korean red pepper flakes and 1/2 cup of fish sauce.

Chop the napa cabbages into 2-inch slices and add them to the mixture.

Mix everything thoroughly in the large basin until well combined.

Pack the kimchi mixture into jars, leaving some space at the top for fermentation.

Let the kimchi sit at room temperature for 1-2 days to ferment before refrigerating.

Equipment Needed

Spice Level:

Dietary

Allergens