How To Make Kimchi | 5 simple steps

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.

Cut the Chinese cabbage down the center, remove the core, then cut it into 1 to 2 inch slices.

Wash the cabbage thoroughly to clean it.

Salt the cabbage to brine it, letting it sit for at least 2 hours to draw out moisture.

Prepare the vegetables: cut spring onions into about 2-inch pieces and slice carrots into thin sticks.

Make the paste by blending 5-6 cloves of garlic, a large piece of ginger, and 1 apple into a paste.

In a bowl, mix the paste with miso paste, Korean red pepper flakes, and soy sauce.

After 2 hours, check the cabbage; it should be bendy and pliable. Wash off the salt and drain excess liquid.

Combine the cabbage with the paste and veggies, mixing thoroughly by hand (gloves optional).

Transfer the mixture into a sterilized glass container, leaving some space at the top.

Let it ferment at room temperature for 2 days, then store it in the fridge.

Equipment Needed

Spice Level:

Dietary

Allergens