Making kimchi are pretty easy, there few minutes of work and just let it ferment at least 1 week before we can eat them. I let my kimchi ferment for 2 weeks before I eat them. Kimchi gets better with age. The longer we keep it, the better it taste. We can eat kimchi with rice, we make soups with kimchi, we can use kimchi to fried rice and make kimchi pancake or omelette as well. Just store a jar of kimchi in our fridge and just eat them whenever you want☻
1 large chinese cabbage/napa cabbage
some coarse salt (1/2 cup)
2 red chilli - chopped(optional)
4-5 cloves garlic - chopped
1 bunch of spring onions - chopped/sliced into 1 inch
1 inch of ginger - chopped
1 cup of gochugaru (korean chili flakes)
2 tbsp fish sauce
Note: the amount of the ingredients used can be adjusted to our own liking.
Prepare the cabbage:
Wash the cabbage layer by layer. We can cut it into quarter for easier wash and drain to dry. Sprinkle the layer of cabbage leaves with the coarse salt evenly. Set aside for a couple of hours - 4 hours. The cabbage will drain off some of its water and will shrink in volume by about 1/3. Rinse well with running tap water to remove the salt and drained.
In a large bowl mix the ingredients - chopped red chilli, garlic, spring onion, ginger, chili flakes & fish sauce.
Cut the cabbage into whatever size u like. I prefer it about 2 inches.
Add the cabbage into the bowl of mix ingredients and mix well.
Fill the cabbage into dry and clean sealable glass jar. Leave some space at the top about 1-2 inches to allow the gases to escape.
Leave the jar at room temperature for 2-3 days and then store in the refrigerator for about one week. It will slowly ferment in the fridge.
My jar shown above is probably too full and likely to spill kimchi liquid out of the top as it ferments.
The younger it is the sweeter the cabbage tastes. If you like it more sour just let it ferment longer.
Note: I found this kimchi very appetizing. For kimchi lovers, hope you all will give it a try!☻
Have a nice day!!