note: In the video, I’ve asked my Korean followers to leave their tips and tricks in the comments, which I will translate and put in a pinned comment at the top – so look there for kimchi wisdom direct from Korea!
​
FOR SALTING
– 1 baechu (cabbage)
– 1 cup coarse sea salt
– water
​
FOR PASTE
– 1 small onion
– 1 bulb of garlic
– 1 tbsp minced ginger
– cooked rice (cold) | ½ cup
– ⅓ cup fish sauce
– 1 tbsp seojeot (salted shrimp)
​
– 1½ sticks green onion (chopped into 1 inch pieces)
– 1 gochugaru (+ more for spiciness)
– 2 tbsp sugar
​
SALTING
1. Cut baechu (cabbage) into quarters and remove core
2. Chop into bite-size pieces
3. Rinse off any loose dirt and/or bugs
4. Dissolve half the salt in a small amount of water
5. Put cabbage into bowl in layers, sprinkling the rest of the salt as you go
6. Top up with water until cabbage is covered
7. Set aside for 1½ hours, mixing it up halfway through
8. Drain water and rinse cabbage 3 times
9. Please in a colander to drain excess water
​
KIMCHI PASTE
10. Blend the onion, garlic, ginger, rice, fish sauce and seojeot
11. Combine paste with gochugaru and chopped green onions
​
KIMCHI
12. In a large bowl, mix the cabbage and kimchi paste well until everything is evenly covered
12b. If you want to eat some fresh, set some aside now in a small airtight container and keep in the fridge
13. Place kimchi in a large airtight container and leave in a dark, cool place for 2 days to ferment before moving it to the fridge
1 Comment
This is my go-to quick and easy mak-kimchi recipe.
Check out the video if you want to see how it’s made!
[https://youtu.be/iyye-wkbNUU](https://youtu.be/iyye-wkbNUU)
note: In the video, I’ve asked my Korean followers to leave their tips and tricks in the comments, which I will translate and put in a pinned comment at the top – so look there for kimchi wisdom direct from Korea!
​
FOR SALTING
– 1 baechu (cabbage)
– 1 cup coarse sea salt
– water
​
FOR PASTE
– 1 small onion
– 1 bulb of garlic
– 1 tbsp minced ginger
– cooked rice (cold) | ½ cup
– ⅓ cup fish sauce
– 1 tbsp seojeot (salted shrimp)
​
– 1½ sticks green onion (chopped into 1 inch pieces)
– 1 gochugaru (+ more for spiciness)
– 2 tbsp sugar
​
SALTING
1. Cut baechu (cabbage) into quarters and remove core
2. Chop into bite-size pieces
3. Rinse off any loose dirt and/or bugs
4. Dissolve half the salt in a small amount of water
5. Put cabbage into bowl in layers, sprinkling the rest of the salt as you go
6. Top up with water until cabbage is covered
7. Set aside for 1½ hours, mixing it up halfway through
8. Drain water and rinse cabbage 3 times
9. Please in a colander to drain excess water
​
KIMCHI PASTE
10. Blend the onion, garlic, ginger, rice, fish sauce and seojeot
11. Combine paste with gochugaru and chopped green onions
​
KIMCHI
12. In a large bowl, mix the cabbage and kimchi paste well until everything is evenly covered
12b. If you want to eat some fresh, set some aside now in a small airtight container and keep in the fridge
13. Place kimchi in a large airtight container and leave in a dark, cool place for 2 days to ferment before moving it to the fridge