RCI-VG.005.0012.001
Kimchi
Korean Cuisine (김치), also spelled or , is a Korean dish of pickled vegetables, usually napa cabbag
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- napa cabbage (baechu1 headChinese cabbage, wombok)
- onion½ unitthin sliced
- carrot¼ unitthin julienne
- Korean radish (muwoo)¼ unitthin julienne
- green onions (spring onions)4 unitcut into 3-cm inch pieces
- minced garlic2 tbsp
- minced ginger1 tsp
- go choo ga roo (Korean chili powder)½ cup
- salt2 tsp
- sugar1 tbsp
- sea salt (or any coarse salt)½ cup
- water1 cup
- jeot gal (Korean fish sauce)¼ cup
Method
1
Quarter the napa cabbage, wash and drain.
2
Mix ½ cup sea salt (or any coarse salt) and 1 cup water.
3
Put cabbages in a salted water and take out one at a time to get salt down.
4
In a container, add cabbages and pour salted water, set aside for at least 6–8 hours (overnight will be great).
5
The cabbage should be soft enough to bend.
6
Wash, drain well.
7
Mix together ½ cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, ¼ cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
8
Mix in vegetables to the chilli powder mixture.
9
Take one cabbage, stuff in above mixture to every layer. Try to fold in half. (must)
10
With 2 outer leaves, wrap the whole thing securely.
11
Put it in a airtight container.
12
Let it sit on a kitchen counter for overnight.
13
Put in a refrigerator for 2–3 days. (optional)
14
Serve with rice. (optional)