Recipe: Korean Kimchi – Kim Chi Hàn Quốc

Korean Kimchi - Kim Chi Hàn Quốc

By Helen Le Published: February 25, 2014

  • Prep: 1 hr 30 mins

  • Yield: 10 Servings

This is the recipe I leaned in the Kimchi making class in Seoul, Korea.

  • Rub kosher salt into every leaf of the napa cabbage. Then place in a bowl, fill with enough water to cover. Let sit for 8 hours or overnight until wilted. Then rinse well and drain.
  • Place all the julienned/chopped vegetables in a large mixing bowl. Add hot pepper flakes and sugar. Mix well to dye the vegetables with red.
  • Then add the rest of the ingredients. Mix well until it turns mushy. Add salt if necessary to taste.
  • Rub the paste all over the outside of the cabbage first. Then open each leaf and rub a small amount of the paste over the surface of every leaf. Then wrap it up nicely and place in a container.
  • Let it ferment for 3-4 days, When it gets sour enough to your liking, refrigerate and keep for many weeks.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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