Kimchi

There is nothing as tasty as homemade kimchi. You really can't go wrong with this easy to make spicy pickled cabbage (the national dish of Korea). A special thanks to Joyce who kindly shared her recipe with me! 

Ingredients: 

  • Prep time: 2 hours
  • 2 Napa cabbages
  • Salt
  • half cup Korean Gochugaru pepper (course ground is my favorite)
  • 1 teaspoon Salted shrimp 
  • half cup chopped ginger
  • half cup chopped garlic cloves
  • 5 green onions sliced, and chopped every 4 inches
  • 1 cup fish sauce

Directions: 

  1. Quarter cabbage (it's best to cut the base in half, and pull apart, then do the same when you quarter it) 
  2. Add salt between all the leaves of the cabbage generously (let sit for at least one hour to "sweat" (they should wilt)
  3. Mix the rest of your ingredients in a large bowl. 
  4. Rinse salt from cabbage. It should taste a little salty, and have a limp texture
  5. Generously layer the mixture between each cabbage leaf. 
  6. Roll the cabbage and place in air tight container. 
  7. Let the cabbage sit for 3 days in room temperature
  8.  Open lid to release gas and refrigerate.
  9. Enjoy!
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