How To Make Kimchi

Kimchi is an extremely nutritious and flavorful food that’s a basic staple of Korean cuisine. Basic kimchi frequently means pickled cabbage kimchi, so let us start with this particular recipe.


  • Around 4lbs. Of green cabbage, chopped
  • 4 tablespoons ground red pepper
  • 1 teaspoon garlic, minced
  • 1/4 cup salt
  • 1 cup chopped onions


Throw the sliced cabbage together with the salt before well-mixed, then put aside for 40 minutes to 1 hour. Following this time has elapsed, rinse with warm water to remove the extra salt. Drain.

Mix the cabbage with all the onions, celery, carrots, garlic, and red pepper.

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Place everything into a gallon jar with a burden on top; make certain to seal it firmly.

Wait 1 week to permit fermentation; skim the liquid which will create for scum in case it seems.

Make certain to utilize ingredients. Just because kimchi requires the fermentation process does not signify that the first ingredients are not important. Fresh spices and produce will result in tastier, stronger kimchi which will compliment almost any dish.

There are lots of versions of kimchi ingredients branching away by the fundamental cabbage recipe; learning how to create standard kimchi is a simple measure to exceptionally customizable recipes that could suit plenty of tastes. Adding additional finely sliced or chopped veggies and spices is going to lead to unique flavors. Then kimchi could be served with almost anything, but a few accredited audience-pleasing choices contain ginseng, oysters, fish, poultry, or pork.

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