How to Make "Korean KimChi":
A Step-by-Step Guide for Beginners

Material:

Main Material:

• Cabbage – 2 large cabbages
• Thick salt – 1 cup
• Water – 10 cups
• Seasoning Ingredients:
• Red pepper powder – 1 cup
• Garlic – 10 pages of mince
• Ginger – minced one piece about 5 cm in size
• Fish sauce – 1/2 cup
• Sugar – 2 tbsp
• Radish – 1 medium, shredded
• Green onions – 4 units, chopped
• Option: Oyster – 1/4 Cup

Supplies:

• a large mixing bowl
• a large basin or container for pickling cabbages
• kitchen gloves
• a sealable container or bottle

How to cook:

Step 1: Prepare cabbage

1. Trim and cut: Remove any wilted or discolored outer leaves. Cut the cabbage in half lengthwise and divide it back into quarters. Leave stems so that the leaves don't fall off.
2. Salted in salt water: In a large basin, dissolve 10 cups of water and 1 cup of thick salt. Soak the cabbage in salt water.
3. Sprinkle salt between leaves: Sprinkle additional salt between leaves, especially on thick white stems.
4. Pickle: Pickle the cabbage for 6-8 hours, flip it every 2 hours and pickle it evenly. Once the cabbage is soft and flexible, it's done.

Step 2: Rinse and drain

• Rinse: Rinse pickled cabbage in cold water several times to remove any remaining salt.
• Drain: Place cabbage on a tray and drain for at least 30 minutes.

Step 3: Making Seasoning

1. Mix ingredients: In a large mixing bowl, combine red pepper powder, minced garlic, minced ginger, fish sauce and sugar and mix well.
2. Add vegetables: Mix the shredded radish and chopped spring onions in the seasoning. Add oysters as an option.

Step 4: Apply seasoning to cabbage

• Wearing Gloves: Wear kitchen gloves to prevent red pepper powder from reaching or staining your hands.
• Seasoning On Every Leaf: Grab one side of the cabbage and spread the seasoning evenly between each leaf. Gently rub the seasoning with your hands to let it soak throughout the cabbage.

Step 5: Packaging and Fermentation

1. Place in container: Fill the seasoned cabbage tightly in an airtight container. Press down hard to minimize air.
2. Sealing and storing: seal, leaving some space on top of container. Ferment at room temperature for 1-2 days.
3. Refrigerate: After initial fermentation, store in the refrigerator. Fermentation proceeds even in the refrigerated state, deepening the taste.

Note for foreigners:

Alternative Materials:

• Red pepper powder: If red pepper powder is hard to come by, you can mix regular red pepper powder with paprika powder for a similar color and less spicy taste.
• Fish sauce: Using soy sauce instead of fish sauce makes it a vegan option. You can also use Worcester sauce to add umami.
• Cabbage: You can use green cabbage in the absence of cabbage, but the texture may vary slightly.
• Radish: You can use daikon radishes instead of radishes. They are easily available in many parts of the world.
• Oyster: You can either omit this ingredient or add a little salted shrimp to add flavor.
• Green onions: Common chives or spring onions are also generally available.

Other Notes:

• Tips for Storage: Properly fermented kimchi can be stored in the refrigerator for up to 3 months.
• Taste During Fermentation: Taste Kimchi in the middle of fermentation for your preferred sour taste. Some people like fresh flavors, while others prefer fermented strong sour flavors.

Enjoy Delicious Homemade KimChi! 🍜🌶️