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.
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.
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