How to make KIMCHI using Gochujang red pepper paste || Aabbyy Perez

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.

Chop the Chinese cabbage into quarters and remove the core.

Sprinkle salt between the leaves of the cabbage and let it sit for a few hours to wilt.

Rinse the cabbage thoroughly to remove excess salt and drain well.

In a bowl, mix Gochujang, minced garlic, grated ginger, fish sauce, and sugar to create the kimchi paste.

Add chopped radish, carrots, and spring onion (or garlic chives) to the paste and mix well.

Combine the cabbage with the kimchi paste, ensuring all leaves are coated.

Pack the kimchi into a clean jar, pressing down to remove air pockets.

Seal the jar and let it ferment at room temperature for 1-2 days before refrigerating.

Spice Level:

Dietary

Allergens