KIMCHI INGREDIENTS
· One napa cabbage
· 3 tablespoon of salt
· 2 tablespoon of sweet rice flour
· 1/2 cup of Korean hot chili pepper flakes
· 4 tablespoon fish sauce (my mom loves this one best)
· 2 tablespoon sugar
· 3 green onions
· 1/4 medium-sized onion
· 3 cloves of garlic, minced
· 1/2 tsp of ginger, minced
Pro Tip: Use gloves to keep your hands from getting stained.
DIRECTIONS FOR MAKING KIMCHI
- Dissolve salt in 1 and 1/2 cups of water.
- Chop up napa cabbage and soak in salt water for 3-4 hours or until soft.
- To make the paste, add the sweet rice flour and one cup of water to a pot.
- Put over medium heat and continue to stir until thickened (about 5 mins).
- Transfer paste to a large bowl and add the korean chili pepper flakes, fish sauce, and sugar.
- Mix well and let the paste cool.
- Add green onions, onions, garlic, and ginger to the paste and mix.
- Once the cabbage is soft, remove from salt water and rinse thoroughly (we rinsed 3x).
- 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
