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Traditional Kimchi | Alissa Nguyen

Traditional Kimchi

Traditional Kimchi

30 mins prepServes 10

This traditional kimchi recipe combines Napa cabbage, a variety of spices, and vegetables to create a delicious fermented dish. You will be salting the cabbage, making a paste with glutinous rice flour, and mixing fresh ingredients for that classic kimchi flavor. This process takes time but results in a flavorful addition to your meals. Enjoy it fresh or allow it to ferment for even better taste.

10 servings

What you need

sugar

2 tbsp sugar

scallion

napa cabbage

6 lb napa cabbage

fish sauce

½ cup fish sauce

kosher salt

½ cup kosher salt

onion

carrot

1 cup carrot

dried shrimp

¼ cup dried shrimp

sweet rice flour

2 tbsp sweet rice flour

garlic

½ cup garlic

ginger

2 tsp ginger

red chili flakes

2 cup red chili flakes

juice

1 fl oz juice

daikon radish

1 daikon radish

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Instructions

1: Cut Napa cabbage into quarters (tip: cut at the base and pull apart the leafy ends).

2: Rinse or dunk the Napa cabbage in water. Sprinkle kosher salt between each leaf, keeping the cabbage intact.

3: Leave cabbage to rest for 2 hours, flipping every 30 minutes to help release water and shrink the cabbage.

4: After 2 hours, rinse the Napa cabbage thoroughly under cold water.

5: In a small pot, combine 2 cups water and 2 TBSP glutinous rice flour over medium heat. Cook for 10 minutes until bubbling, mix well, then add 2 TBSP sugar and cook for another minute. Remove from heat and cool.

6: In a large mixing bowl, combine all spices and veggies along with the paste made in step 5.

7: Spread the kimchi paste between each Napa cabbage leaf.

8: Place Napa cabbage in a container. You can enjoy immediately or leave at room temperature for 24 hours before refrigerating.

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