Kimchi Recipe (Napa cabbage kimchi)

Napa cabbage kimchi is a Korean cuisine. Here we are sharing with you easy kimchi recipe

Kimchi is a classic Korean dish preserving tradition in a jar. It is basically a side dish. Koreans wants kimchi with their every meal. Like most countries such as india Pakistan, pickle is a must side dish with every meal, kimchi is just like that in korea. Kimchi basically is fermenting vegetables, usually napa cabbage, as well as many vegetables like carrots, radish, green onions and cucumber along with various seasonings. Vegetable mix with kimchi seasoning makes a spicy and sour flavors, delivers a burst of flavors that range from spicy to tangy.. Kimchi is an essential part of Korean cuisine and culture.

Kimchi Recipe (Napa cabbage kimchi)


HOW TO MAKE KIMCHi?

 The procedure of making kimchi is very easy and quick. Here is the homemade kimchi recipe. It takes a very small time to complete. All you need is to have these basic kimchi ingredients and follow these easy steps. 

The ingredients of this mouth-watering delicious Napa cabbage kimchi are following

Ingredients of kimchi:


1 napa cabbage 
1/4 cup sea salt
4 cups water
1 tablespoon grated ginger
1 tablespoon minced garlic
1 tablespoon sugar
3 tablespoons fish sauce or soy sauce for a vegetarian version
3 tablespoons Korean red pepper flakes 
4 green onions, sliced
1 small carrot, julienned


After collecting these simple ingredients now lets start making napa cabbage kimchi, follow the following steps:


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Steps to make kimchi:


1.Prepare the cabbage:

 The first step of preparing fresh kimchi is cutting of vegetables. Cut the napa cabbage into quarters and remove the core. Chop each quarter into bite-sized pieces.

2. Salt and soak the cabbage:

After cutting the cabbage now dissolve the sea salt in water and soak the cabbage that you have cut into pieces in the saltwater for about 2 hours, tossing occasionally.

3. Rinse and drain:

After 2 hours take the soaked cabbage and rinse the cabbage thoroughly under cold water and discard all the water.


4. Prepare the kimchi paste:

Now the cabbage is ready for next step. Take a bowl, mix together the grated ginger, minced garlic, sugar, fish sauce (or soy sauce), and Korean red pepper flakes to make the kimchi paste.
Add the sliced green onions and julienned carrot to the kimchi paste and mix well.


5. Add vegetables and mix:

Now to have prepared the kimchi paste take the prepared cabbage and gently squeeze out any excess water from the cabbage and add it to the kimchi paste mixture.

6. Massage the Paste into the Cabbage:

Wear gloves and massage the paste into the cabbage, ensuring it's well coated.

7. Pack into Jars:

After these steps when the cabbage is well coated with kimchi paste pack the kimchi into a clean glass jar, pressing it down to remove air bubbles. Leave about an inch of space at the top.

8. Fermentation:

Seal the jar their should be no air and let it ferment at room temperature for 1 to 5 days, depending on your way to like the level of fermentation.
Check daily and press down on the kimchi to release any trapped air.

9. Refrigeration:

Once the kimchi reaches your desired level of fermentation, transfer the jar to the refrigerator to slow down the fermentation process.

 10. Enjoy Your Homemade Kimchi:

Your kimchi is ready. Remember, kimchi can be quite customizable, so you can adjust the spice level, ingredients, or fermentation time to suit your taste preferences.

 Enjoy your homemade kimchi!