How to Make KIMCHI? Homemade Easy and Fun! #Kimchi

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.

Remove the outer leaf of the Chinese Cabbage and cut it in half by hand by putting a sheath to the white part.

Wash the Cabbage with water.

Add 1 cup of rock salt to 2.5L of water and mix it until the salt melts.

Soak the cabbage in saltwater and drain the water.

Sprinkle the salt between the stems.

Pickle the Chinese cabbage for 2 hours.

Turn the pickles over once.

Soak the cabbage for another 2 hours.

Slice the radish and Spring Onion.

After pickling the cabbage for 4 hours, wash the cabbage with water to remove the salt.

Mix 1.5 tbsp of flour into 240ml water and stir until it boils.

Mix all the ingredients: sliced radish, chili powder, spring onion, crushed garlic, minced ginger, fish sauce, honey, salted shrimp, sesame seed, and flour paste.

Spread the seasoning between the cabbage.

Keep the Kimchi in the container and serve it after 3 days. Note: 1st day keep it outside the fridge, 2nd and 3rd day keep it in the fridge.

Spice Level:

Dietary

Allergens