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How to Make Homemade Kimchi

How to Make Homemade Kimchi

Kimchi: Fermented cabbage and radish pickle made with Chinese cabbage and some spices. The fermented vegetables along with chili taste amazing and filled with lip-smacking flavors.

fermentedpickle

This is the first time I tried making kimchi and totally loved it. In fact, I already finished the two jars that were made recently. I am definitely going to make another batch real soon.

kimchi recipe

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  • Author: Sapana Behl

Ingredients

Scale
  • 1 Chinese cabbage (cut in strips)
  • 4 garlic cloves (minced)
  • 2 ” ginger piece (minced)
  • 45 scallions (roughly chopped)
  • 1 cup radish (grated)
  • 1/4 cup <g class=”gr_ gr_56 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace” id=”56″ data-gr-id=”56″>chilli</g> powder
  • 2 tablespoon sugar
  • 1/4 cup salt
  • 1/4 cup rice vinegar

Instructions

  1. Wash the cabbage leaves thoroughly under running water.
  2. Place the cabbage in a vessel and sprinkle some salt over the cabbage for 2-3 hours.
  3. Now fill the vessel with cold water and leave it for 6 to 12 hours. Drain it from water in a colander and set it aside.
  4. In another bowl add ginger, garlic, <g class=”gr_ gr_52 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace” id=”52″ data-gr-id=”52″>chilli</g>, powder, <g class=”gr_ gr_53 gr-alert gr_gramm gr_disable_anim_appear Style multiReplace” id=”53″ data-gr-id=”53″>salt ,</g> sugar and vinegar. Mix well to combine.
  5. Combine the drained cabbage, scallions, and radish in a bowl.Add the kimchi paste and mix well.
  6. Place the kimchi into <g class=”gr_ gr_54 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace” id=”54″ data-gr-id=”54″>sterilised</g> glass jars. Cover the lid and let it ferment for 2-3 days. Shake in between and store in the refrigerator.
  7. Serve and enjoy.
  • Category: Appetizer

 

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