KIMCHI MUSEUM 🥢 Cooking Class in Seoul, South Korea

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt can enhance flavor without added cost.

Korean chili flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor, while cayenne is often more affordable.

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is similar in texture, while green cabbage is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave syrup can be more cost-effective.

Take one napa cabbage and soak it in a mixture of 1 liter of cool water and 1 cup of sea salt for eight hours to make salted cabbage.

Prepare the kimchi seasoning by mixing 3 tablespoons of chili powder, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of rice paste, 1 tablespoon of anchovy sauce, 2 tablespoons of cranberry sauce, and 2 tablespoons of orange juice.

Move the salted cabbage into a kimchi container.

Mix the cabbage with radish and green onion, stirring three times.

Using your hands, rub the kimchi seasoning onto the cabbage, ensuring it is well coated.

Tear small ribs from the cabbage and taste the seasoning, adjusting for spice level as needed.

Wrap the cabbage with the kimchi seasoning and place it into the container, repeating the process until all cabbage is used.

Fold the cabbage in half and cover it, bundling it up like a baby.

Let the kimchi sit at room temperature for one day, then transfer it to the refrigerator for storage.

The kimchi can be eaten after three days, but it is best after one month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens