Cart 0

How Kimchi is Made?

There are two types of people in dining table, one just eats the food and says it's delicious then forgets about it, second type is the one who thinks HOW IS THE FOOD MADE? If you are here then you are the second type ❤️. I am the second type also so here is a virtual hug🤗. As a second type I know how we think so this entire article is for y'all.

Kimchi is made from cabbage or radish it depends on which kimchi you are doing. The procedures are the same for all the kimchi type of kimchi. Kimchi is made from fermented process which doesn't requires you to add vinegar. It is obvious that people who do not like vinegar smell may like kimchi. Not all the fermented food requires vinegar 😄.

Ingredients you need are 

1. Leaf cabbage/ radish

2. Salt

3. Gochujang

4. Chili flakes

5. Garlic paste


1. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

2.Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. 

3.Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. 

4.Let stand for 1 to 2 hours. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. 

5.Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste. Make the spice paste. Rinse and dry the bowl you used for salting.

6. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the chili flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.

7.Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

8. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

9. Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.Traditional Kimchi Recipe (Napa Cabbage Kimchi) - Korean Bapsang

10. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

Recipe source : 

.UP TO 13%, Kimchi Making and Tteokbokki Cooking Class with Hanbok  experience – In Myeongdong | KoreaTravelEasy


Older post Newer post