Kimchi is used a lot in the Korean kitchen. It's fermented cabbage with more vegetables and herbs, learn how to make kimchi!
ADD red chili pepper, ginger and peeled garlic into the blender, blend until smooth. SLICE the two Chinese cabbages into smaller pieces. In Korea they will let the cabbages wilt in direct sunlight for up to a day, but bruising the slices cabbage afterwards using your hands also works fine. This step is needed to ensure that the cabbage will fit into the stone sauerkraut jar.
ADD half of the sliced and bruised Chinese cabbage into the stone sauerkraut jar, then the red chili pepper and garlic mixture, 3 heaping tablespoons salt, 1 tablespoon sugar, spring onions, then the other half of Chinese cabbage. TRY to compact the cabbage into the jar as much as possible, bruise the cabbage using your fist if needed. Watch out for the sauerkraut jar edge though!
How to make kimchi
LEAVE the kimchi in the jar if you like, but we prefer kimchi that has been fermented for a week. SERVE the kimchi with a wok dish or noodle soup. Enjoy!
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