Korean kimchi is truly delicious with its sour and spicy flavor. It goes wonderfully well with fried rice, boiled noodles, and other side dishes.
Let's learn together how to preserve this kimchi so that it stays fresh and flavorful for a long time.
Ingredients
- 1 head of napa cabbage (between 800 grams and 1000 grams)
- 5 stalks of spring onion
- 1 1/2 tablespoons of thinly sliced garlic
- 1/2 teaspoon of thinly sliced ginger
- 12 tablespoons of chili powder
- 2 tablespoons of salted shrimp (or 1/2 tablespoon of salt)
- 4 tablespoons of fish sauce
- A little sugar
Step-by-step instructions
1. Separate the napa cabbage leaves one by one and wash them thoroughly until clean. Then cut the cabbage leaves into small pieces. After that, place them into a large bowl.
2. Cut the spring onions into about 2-inch lengths, then add them into the bowl containing the cabbage.
3. Next, you need to prepare the sauce. In a small bowl, add the garlic, ginger, chili powder, salted shrimp (or salt), and fish sauce, then mix well. After that, add a little sugar and mix thoroughly again.
4. Then, wearing gloves, pour the prepared sauce into the bowl of cabbage leaves and mix thoroughly with the leaves. Patiently massage the leaves until they gradually turn a deep red color.
5. Once thoroughly mixed, place it into an airtight container. Then put it in the refrigerator and let it ferment for about one night.
Just before eating, shake the container well and take out as much as you'd like to eat. Sprinkle a little sesame seeds on top, and you'll have delicious, fresh Korean kimchi ready to enjoy.
Source: Futuredish.com
