Otherclosetcooking
Kimchi
I have been hooked on kimchi ever since I discovered it. When I came across a recipe to make it at home a few years ago I leapt at the chance. After looking at a
👥 1 Servings⏱️ Prep & Cook: 120h 40m⏳ Prep: 120h 40m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
📝 Preparation Steps
1
Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
2
Soak the cabbage in cold water for ⏱️ 10 minutes.
water1 cup
3
Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted. (Use two bowls if needed.)
large (5 pound) napa cabbage (or two medium sized)1
4
Let the cabbage sit for 1 1/⏱️ 2 hours mixing it up every 1/⏱️ 2 hour.
5
Rinse the cabbage three times, drain and set aside.
6
Mix the flour and water in a small sauce pan and bring to a simmer while stirring.
water1 cup
7
Remove from heat and let it cool.
8
Mix flour mixture and the remaining ingredients, save the cabbage.
9
Mix the porridge into the cabbage well using your hands to make sure that it covers all of the cabbage.
10
Place the cabbage mixture into sealable containers leaving about an inch of space at the top.
11
Seal the container and let ferment at room temperature for 2-3 days.
12
Place the container in the fridge and let ferment for a couple more days.
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