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Kimchi

  • (Optional) Apple: 1/2
  • (Optional) Green Onions: 2
  • Fish Sauce: 2 tbsp (20ml)
  • Garlic Cloves: 4
  • Ginger: 1 tsp (6g)
  • Korean Hot Pepper Flakes (to taste): 4.5 tbsp (38g)
  • Napa Cabbage: 1kg (one cabbage)
  • Onion: 1 onion
  • Rice flour: 2 tbsp
  • Salt
  • Sugar: 2 ¾ tsp (10g)
  • Water: 200 ml
  1. Trim the cabbage of any undesirable leaves.
  2. Cut the cabbage lengthwise into quarters and remove the cores. Chop the quarters into bite size pieces.
  3. Rinse the cabbage thoroughly and drain through a colander.
  4. Sprinkle kosher salt in between the leaves and let sit in a bowl over night. The cabbage must become pliable.
  5. Rinse the cabbage thoroughly and drain through a colander.
  6. Make your rice porridge. Combine and bring to a boil in a small saucepan:
    • Rice flour: 2 tbsp
    • Water: 200ml
    • Sugar: 2 ¾ tsp (10g)
  7. Continue to stir until the porridge begins to bubble and until the mixture is translucent. Set aside and let it cool.
  8. Combine in a food processor. Process until the mixture is smooth:
    • Garlic Cloves: 4
    • Ginger: 1 tsp (6g)
    • Onion: 1
    • Fish Sauce: 2 tbsp (20ml)
  9. Empty the mixture into a large bowl.
  10. When the rice porridge has cooled, add it to the bowl.
  11. Add in the hot pepper flakes and mix well until it looks like a consistent paste.
  12. Add the cabbage and green onions to the chili paste and mix thoroughly until everything is well coated.
  13. Fill your jar(s) up to ¾ full.

Store in the fridge for about a month, checking on the kimchi regularly. Or if leaving in room temperature, store the jar(s) in a cool, dark place for a few days before transferring to the fridge.