How to make KIMCHI (Korean napa cabbage pickle) 〜キムチ〜 | easy Japanese home cooking

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.

Welcome to Taiji's kitchen, today I'm going to show you how to make kimchi.

Kimchi is a traditional Korean pickled napa cabbage, popular in Japan.

The main ingredient is napa cabbage, and I'll be using two of them today.

Measure the napa cabbage; together they weigh 2.4 kilograms, so I'll be using about 240 grams of salt.

Cut the napa cabbage into quarters while keeping the bottom part attached.

Sprinkle salt between the leaves of the cabbage, ensuring even coverage.

Let the salted cabbage sit for at least 8 hours, preferably overnight, mixing the top and bottom every 3-4 hours.

After 8 hours, squeeze out as much water as possible from the cabbage, discarding the salty water.

Prepare the marinade by mixing 1/2 cup of water with 3 tablespoons of sweet rice flour in a small pot.

Heat the mixture on medium, stirring continuously until it reaches a slimy, gooey texture, then turn off the heat and let it cool.

Chop the scallions, using a technique to protect your fingers while cutting.

Grate the carrot, Korean radish, and apple after removing the pits and tops.

Add garlic, ginger, and Korean red pepper flakes to the marinade mixture once it has cooled.

Combine the grated vegetables with the marinade and mix well.

Pack the kimchi mixture tightly into a jar, leaving some space at the top.

Seal the jar and let it ferment at room temperature for a few days before refrigerating.

Equipment Needed

Spice Level:

Dietary

Allergens