Empty My Fridge
Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners
Ingredients
- Napa cabbage4 lb
- Salt½ cups + ¼–½ tsp
- Garlic · chopped10–12 cloves
- Chili flake · flakes8 tbsp
- Vegan fish sauce2 tbsp
- Soy sauce1 tbsp
- Plum3 tbsp
- Scallion4–6
- Sesame seed2 tsp
Instructions
- Quarter the cabbage lengthwise and remove the core. Cut the leaves into rough, uneven pieces about 3 inches long and 1 inch wide, and put them in a large bowl.
- Stir the cold water and the kimchi sea salt until dissolved. Pour over the cabbage, press it down gently, and let it soak for 1 hour, turning it upside down halfway through.
- Meanwhile, combine the chopped garlic, gochugaru, yondu, Korean soup soy sauce and maesilaek in a bowl to make the sauce.
- Drain the cabbage and rinse it under cold water three times to remove excess salt. Drain well for 5 to 10 minutes.
- Put the cabbage, green onion and sauce in a large bowl and mix by hand, squeezing gently so the cabbage absorbs the color and flavor. Add 1/4 to 1/2 tsp salt to taste.
- Add the toasted sesame seeds and toss lightly once more. Store in an airtight container; it keeps for 7 days in the fridge.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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