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KIMCHI

cook:

45 min

Picture for KIMCHI

2,007,043 views  This week on Basics, I'm showing you how to make kimchi!

6 servings

US

original

metric

INGREDIENTS

For the Kimchi

For the Kimchi

Napa Cabbage

1 Napa Cabbage

gochugaru

1 cup gochugaru

onion, chopped

1 cup onion, chopped

garlic

15 cloves garlic

ginger, peeled

¼ cup ginger, peeled

salt

2 tbsp salt

sugar

2 tbsp sugar

oyster sauce

1 tbsp oyster sauce

soy sauce

1 tbsp soy sauce

fish sauce

¼ cup fish sauce

rice vinegar

2 tbsp rice vinegar

water

½ cup water

Chives, sliced

Chives, sliced

DIRECTIONS

1.

For the Kimchi

1.

Start by cutting the Napa cabbage into quarters lengthwise and soak in lightly salted water for 1 hour.

Napa Cabbage

1 Napa Cabbage

2.

Into a blender goes gochugaru, chopped onion, garlic, peeled ginger, salt and sugar, oyster sauce, soy sauce, fish sauce, rice vinegar, water, and then blend everything together until as smooth as possible.

gochugaru

1 cup gochugaru

onion, chopped

1 cup onion, chopped

garlic

15 cloves garlic

ginger, peeled

¼ cup ginger, peeled

salt

2 tbsp salt

sugar

2 tbsp sugar

oyster sauce

1 tbsp oyster sauce

soy sauce

1 tbsp soy sauce

fish sauce

¼ cup fish sauce

rice vinegar

2 tbsp rice vinegar

water

½ cup water

3.

Place the cabbage quarters on a rimmed baking sheet, using a spoon or a brush thoroughly coat the cabbage layer by layer with the paste. Try getting deep in each layer.

4.

After each layer is covered, massage the paste all over the cabbage, covering as much as possible with the paste. Repeat with the rest of the cabbage quarters.

5.

Once covered, finely chop some chives and place them within each layer of the cabbage similar to the paste.

Chives, sliced

Chives, sliced

6.

Place some of the paste on the baking sheet and roll the cabbage quarters like a log in the paste and covering completely.

7.

Once the cabbage has been rolled in the paste, cut the cabbage in half (depending on the size of the jar) and cover the newly exposed areas with the paste.

8.

Carefully layer the pieces of cabbage into the jar making sure the layers of the cabbage stay together. Jam in any remaining pieces of cabbage to the top and then top it with leftover paste.

9.

Place a paper towel over the jar and give it a few taps to make sure everything is settled.

10.

Let it sit at room temperature for 2 days before refrigerating for 2 weeks.

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