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This is the classic, spicy, traditional napa cabbage kimchi, a staple in Korean cuisine. This versatile recipe creates a well-fermented kimchi that's crispy, savory, and packed with flavor, perfect as a side dish or as a base for many other Korean meals like kimchi stew, pancakes, or fried rice.
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Quarter the napa cabbage, salt it for 2 hours, then rinse and drain. → Make a porridge with sweet rice flour and water, then let it cool. → Create a kimchi paste by mixing the cooled porridge with garlic, ginger, onion, fish sauce, salted shrimp, and hot pepper flakes. → Mix julienned vegetables (radish, carrot) and chopped greens into the paste. → Spread the paste between each cabbage leaf, pack into a container, ferment at room temperature for 1-2 days, then refrigerate.
Quarter the napa cabbage, salt it for 2 hours, then rinse and drain. → Make a porridge with sweet rice flour and water, then let it cool. → Create a kimchi paste by mixing the cooled porridge with garlic, ginger, onion, fish sauce, salted shrimp, and hot pepper flakes. → Mix julienned vegetables (radish, carrot) and chopped greens into the paste. → Spread the paste between each cabbage leaf, pack into a container, ferment at room temperature for 1-2 days, then refrigerate.
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Tearing the cabbage in half instead of cutting all the way through helps keep the inner leaves intact.
The porridge base is a crucial ingredient that helps the kimchi paste adhere to the cabbage leaves and aids in fermentation.
You can adjust the amount of hot pepper flakes (gochugaru) depending on your spice preference, from 1 cup for mild to 2.5 cups for very spicy.
Wear gloves when handling the kimchi paste to avoid staining your hands and getting chili burn.
Press the kimchi down firmly in its container to remove air pockets and ensure it stays submerged in its own juices, which prevents spoilage.
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