Kimchi how to make a classic version

This is a blog post on making classic kimchi recipe. After my recent blog post on making kimchi from all sorts like from runner bean and green tomato. Now I am making classic kimchi from napa cabbage or Chinese cabbage as they call it.  

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If there is no napa or Chinese cabbage around the closest cabbage will be white cabbage. Here a link to one them. This recipe also uses gochujang a classic Korean chilli pepper paste. It is available from most Asian stores. If you are not close to one Waitrose the supermarket does them as well.  Instead of the chilli pepper paste it is also possible to use dried chilli powder.

Besides that to make kimchi it uses a bit of table salt or pink himalayan salt or even coarse salt. Any type of salt you got on hand.

Ingredients for making classic kimchi

• 1 napa cabbage
• 1 tbsp salt
• One tbsp chilli pepper powder (depends on how spicy you like it)
• 1 clove garlic optional
• 1 tbsp kimchi sauce (gochujang) amount varies to ones liking (optional or use dried chilli powder)

Instructions

• To make kinchiall you need is some clean jars and glass pyrex bowls.Slice the cabbage into 2 and add the salt let it to cure by watching the amount of liquid the salt draws out.Then remove the salt from the cabbage otherwise the kimchi will be very salty. One can eat it as soon as the liquid gets drawn out takes about at least 30 minutes then add the gochujang paste.otheriwise just leave the cured cabbage in the clean jar and let it cure further till it’s ready to serve. They are best kept at around 18 deg cel. So will keep well in the fridge. Make sure the cabbage is submerge in liquid at all times.

Classic kimchi

This is recipe making classic kimchi using napa cabbage. If one makes it flavoursome and not too salt it makes a great appetizer to start a meal or accompaniment 

• 1 napa cabbage
• 1 tbsp salt
• 1 tbsp chilli pepper powder ((depends on how spicy one likes it))
• 1 clove garlic (optional)
• 1 tbsp kimchi sauce (gochujang) (amount varies to ones liking (optional))

1. To make kinchi

   all you need is some clean jars and glass pyrex bowls.

   Slice the cabbage into 2 and add the salt let it to cure by watching the amount of liquid the salt draws out.

   Then remove the salt from the cabbage otherwise the kimchi will be very salty. One can eat it as soon as the liquid gets drawn out takes about at least 30 minutes then add the gochujang paste.

   otheriwise just leave the cured cabbage in the clean jar and let it cure further till it’s ready to serve. They are best kept at around 18 deg cel. So will keep well in the fridge. Make sure the cabbage is submerge in liquid at all times.

   
   
   

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