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Korean

Kimchi

Traditional napa cabbage kimchi. Spicy, sour, funky, and alive. The flavour evolves over weeks.

60 min
Total time
24
Servings
60 min
Prep
0
intermediatesnackvegangluten-free
Source: Famishly Kitchen

Ingredients

24 servings
  • 907.2 g napa cabbage
  • 60 ml kosher salt
  • 60 ml gochugaru (Korean chili flakes)
  • 6 cloves garlic
  • 1 inch ginger
  • 30 ml fish sauce or soy sauce
  • 5 ml sugar
  • 4 green onions
  • 1 cup julienned daikon radish

Make it your way

Instructions

Plan my prep
  1. Step 1.Quarter cabbage, toss with salt, let wilt 2 hours. Rinse well.
  2. Step 2.Blend garlic, ginger with fish sauce and sugar.
  3. Step 3.Toss cabbage, daikon, and green onion in the paste wearing gloves.
  4. Step 4.Pack tightly into jars. Leave at room temperature 1-2 days to ferment.
  5. Step 5.Taste daily. Refrigerate when pleasantly sour.

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