You and this easy Kimchi Recipe were FER-MENT to be

By Yeung Man Cooking · 180 min

Ingredients

Instructions

1. Cut the napa cabbage in half, remove the core, quarter it and chop into large bite-sized pieces. Put it in a large bowl, rinse and drain.
2. Sprinkle 2 tablespoons of salt over the cabbage and toss gently. Spread it out and leave for about 25 minutes.
3. Meanwhile, quarter the radishes. Peel the lo bak and cut it into small bite-sized cubes.
4. In a blender, combine the garlic, ginger, cane sugar, 1 1/2 teaspoons of salt, cooked rice, 1/2 cup water and gochugaru. Blend on high for about 20 seconds until it forms a runny paste, adding a splash or two of water if it struggles to blend.
5. Return the cabbage to the bowl, rinse and drain again. Add the radishes and lo bak, pour in the paste and mix well with gloves.
6. Pack the kimchi into clean glass jars, leaving about an inch of space at the top. Loosely close the lids and leave at room temperature for 5 days.
7. Refrigerate and eat within 1 to 2 weeks.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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