Korean recipes - Kimchi ...

When you talk about Korean food, who can go past kimchi? This is a traditional fermented Korean dish made with vegetable, and varied seasonings.

There are different varieties and can be made with Napa, Cabbage, Radishes, Green Onions, or Cucumber. The oldest reference of this Korean favorite dates back to 2600-3000 years ago. This first text writing can be found in the book (Shi Jing) where this favorite dish was referred to as (Jeo). Earlier version of the dish was made with Cabbage and Beef Stock only. Red Chili was added some time after 1500. The Main ingredient used is the (Baechu) Nappa Cabbage.

How to Make Kimchi ...


  • 1 Large Chinese or Napa Cabbage
  • 1 Gallon of Water
  • 1/2 Cup of Coarse Salt
  • 1 small Clove of Garlic (Peeled & Minced)
  • 1/4 Cup of Fish Sauce
  • 1/3 Cup of Chili Paste or 1/2 Cup of Korean Chili Powder
  • 1 Bunch of Green Onions (Scallions) Cut into 1inch lengths
  • 1 medium Daikon Radish (Peeled & Grated)
  • 1tsp of Sugar or Honey
Instructions : Make 2 Quarts

  • Slice Cabbage lengthwise in half, then slice each half lengthwise into 5 sections, cut away and discard the tough stem chunks
  • Dissolve Salt in a Large container, and submerge the cabbage in the salt water. Cover the container, to make sure that the Cabbage stays underwater. (Let Stand for at least 2 hours.)
  • Mix the remaining ingredients in a mixing bowl
  • Drain Cabbage, rinse and squeeze the cabbage dry
  • Mix the Cabbage with the ingredients, you should consider wearing rubber gloves because the chili paste can stain your hands. In addition, avoid touching your face and eyes
  • Pack all the mixtures in a glass jar (Large enough to hold all the ingredients). Cover tightly. Let stand for 1-2 days in a cool place (room temp.)
  • Check after 2 days, if the content is bubbling, it is ready to be refrigerated, and let it stand for another day
  • Once it is fermented, serve or stone in refrigerator but should be eaten within 3 weeks

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