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I tried several kimchi recipes before finding this one. This is a good kimchi recipe. I I let mine ferment for 5 days. Then I covered it and placed it in the refrigerator. My husband and I try to eat a little daily. Kimchi contains healthy bacteria and probiotics that aids in the digestion process. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

1 napa cabbage

2 tablespoons salt

1 tablespoon sweet rice flour

½ cup Korean chili pepper flakes

4 tablespoon fish sauce

2 tablespoons sugar

3 scallions, chopped

¼ medium onion, chopped

3 cloves of garlic, minced

½ tsp of ginger, minced

2½ cups water

Step 1: Combine Salt & Partial Water

Combine the salt and 1½ cups of water. Dissolve and set aside.

Step 2: Wash & Chop Cabbage

Wash and chop the napa cabbage.

Step 3: Soak Cabbage in Salt Water

Soak the cabbage in salt water for 3-6 hours or until soft.

Step 4: Combine Flour & Remaining Water

In a small pot, combine the sweet rice flour and 1 cup of water over medium heat. Stir until thickened, about 5 mins.

Step 5: Prepare Paste

In a bowl, combine the flour mixture, Korean chili pepper flakes, fish sauce, and sugar. Let cool. Once cooled, mix the scallions, onions, garlic, and ginger to the paste and mix.

Step 6: Rinse Cabbage

Once the cabbage is soft, rinse it 3-4 times to remove the salt water thoroughly

Step 7: Combine Paste & Cabbage, Then Store in Jar to Ferment

Massage paste into the cabbage and store in a jar. Serve immediately if you like fresh kimchi. If you like it more fermented, wait until it fits your tastes.

<p>yummy! I'm going to try it!</p>
<p>my mom make Indian style pickle, this process is almost same. only last step is different where my mom mix chilly flakes+chilly powder and musturd seed to salted mangoes or any fruit (never tried cabbage) and when everything is fill in jar then she add (heated and cooled) vegetable oil to it.</p><p>I just want to ask how long we can kept this kimchi, i.e what is its shelf life without refrigeration.</p><p>I last pics have you added water or oil in it?</p>
<p>I am not sure how long it will last without refrigeration. I always keep mine in the fridge and eat it all within a few weeks. I have read some people keeping it 6 months and longer in the fridge. The fermentation process slows down in the fridge. As for the liquid in the last pic, it is from the paste. When I massaged the cabbage with the paste it created a small amount of juice that was just enough to cover the kimchi. </p>
thanks for reply.<br>next sunday I will try this &quot;kimchi&quot;,<br>thanks for sharing.
Hello, what is the device attached to the red lid in your picture? what does it do? <br><br>Thanks and apologies for such a simple question..
<p>It's a great question. You don't need it. I purchased it from <a href="http://www.amazon.com/Go-Ferment-Anaerobic-Fermenting-Recipe/dp/B018GWNE7E?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00">Amazon</a> because of the great reviews. The company who makes it is <a href="http://www.goferment.com/collections/all">GoFerment.com</a>. According to their site, &quot;the airlock (once filled with liquid) will create an anaerobic environment for your fermentation. This means that all of the carbon dioxide created from the fermentation will be released through the airlock, but the liquid will keep any oxygen from outside of the jar from coming in. Oxygen can cause mold to grow so having this setup greatly decreases your chance of growing mold!&quot;</p>
Wow that's cool! thanks for the awesome explanation as well, I might get one of those now :)
You can also get those airlocks anywhere that sells beer/wine-making supplies.

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