How to make kimchi

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Wash Napa cabbage

Cut the cabbage in quarters

Cut each quarter crosswise into 2-inch-wide strips

Place the cabbage and salt in a large bowl

Massage the salt into the cabbage until it starts to soften a bit

Add water to cover the cabbage

Let it stay in water for an hour

To make the paste combine 20 Grams Ginger, 1Teaspoon Sugar, 3Tablespoons Seafood flavor or water, 1-5Tablespoons Korean red pepper flakes, 50 Grams Dries shrimps in a blender ( Vitamix)

Mix Daikon radish with napa cabbage

Korean kimchi ( kimchee) pepper also known as kochukaru (gochugaru)

Use gloves to gently combine cabbage, paste and daikon together

Korean pepper is what gives your kimchi the flavor. You can buy it on Amazon

Use sea salt

Kochukaru (korean kimchi pepper). Add 1-5 tablespoons to the paste depending how spicy you want your kimchi ( kimchee)

Transfer into jar and let it ferment at room temperature in dark place for 1-3 days and let it ferment

When ready refrigerate

Tastes better after 7 days

Final results tasty fermented napa cabbage kimchi


Watch the video: Easy Kimchi Recipe. Homemade Kimchi. How to make Kimchi at Home. EASY KIMCHI


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