Pairs well with Traditional Korean Kimchi
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Traditional Korean Kimchi
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A quick guide to making traditional Korean kimchi, showcasing the basic ingredients and steps involved in the process.
48:00:00 total
Serves 8
medium
Pickled / Cleansing Course
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Ingredients
- salt - watch the video to see (for sprinkling between cabbage leaves)
- cabbage - watch the video to see (preferably napa cabbage, leaves separated)
- fermented salty shrimp - watch the video to see
- radish - watch the video to see (sliced)
- green onion - watch the video to see (chopped)
Instructions
- Prepare the Cabbage: Sprinkle salt between all the cabbage leaves.
- Chop Ingredients: Chop the radish and green onion.
- Mix Ingredients: Combine the fermented salty shrimp, radish, and green onion in a mixing bowl.
- Combine with Cabbage: Mix the prepared vegetables with the salted cabbage leaves, ensuring even distribution of the mixture.
- Ferment: Allow the kimchi to ferment in a cool, dark place for at least 2 days before consuming.
