Classic, spicy, traditional napa cabbage kimchi – iconic Korean side dish.
Traditional Kimchi (김치)
Description
Kimchi is a staple food in Korean cuisine. Most Koreans have it with almost every Korean meal at least once a day.
Ingredients
Optional
Instructions
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Cut the Kimchi into lengthwise ito quarters and remove the hard part of the stem. Cut the quaters into 3 to 4 parts, transfer to a big bowl and rub with a lot of salt. Let it sit for 3 hours and remove the cabbage water from time to time.
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After 3 hours, was the cabbage under cold water to remove the salt.
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Combine the fishsauce, garlic and onion and puree finely.
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Bring the water with rice flour and sugar to boil. When the mixture is cooled, mix in the gochugaru.
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Combine the fishsauce-mix and rice flour-mix, pour it over cabbage and mix well.
side dish; fermented; spicy; korean