October 14, 2018  Nationalfoody Avatar


Napa cabbage 1 (2 lb.)
kosher salt ½ cup
cold water 12 cups
daikon radish (peeled and cut into 2 inch matchsticks) 8 oz.
medium scallions (cut into 1 inch pieces) 4
fish sauce ¼ cup
Korean red pepper powder / kochukaru 1/3 cup
minced ginger ¼ cup
granulated sugar 1 ½ tbsp.
minced Korean salted shrimp / saeujeot 2 tsp.
cloves garlic (minced) 6-8

Kimchi is fermented Napa cabbage and horseradishes. It is considered to be a staple in North Korean cuisine. The cabbage is seasoned with spices and salted seafood, then stored in a jar. It is eaten as a side dish

Directions for Preparing KIMCHI

  1. Slice the cabbage in half, lengthwise, then cut crosswise into two-inch pieces
  2. Discard the root end.
  3. Put the cabbage pieces into a bowl and add the salt.
  4.  Toss the cabbage and salt so that the leaves are coated
  5. Add about twelve cups of cold water so that the cabbage is submerged
  6. Cover the bowl and let the cabbage sit at room temperature for at least twelve (12:00) hours.
  7. Drain the water from the cabbage and rinse.
  8. Delicately squeeze the excess water from the leaves and place into a separate container, then set aside.
  9. In another bowl, combine the daikon radishes, Korean red pepper, scallions, ginger, garlic, sugar, fish sauce, and salted shrimp.
  10. Place the cabbage into this bowl and toss together so that the cabbage and radishes are evenly coated with the spices and seafood flavorings
  11. Pack the mixture into a clean canning jar
  12. Seal the jar with a tight lid and let it sit in a cool, dark place for twenty-four (24:00) hours.
  13. Open the jar to release any gas, then seal it again and place in the refrigerator for at least forty eight (48:00) hours before serving
  14. Serve kimchi with white rice or porridge

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