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How To Make Korean Kimchi: Ingredients

This document provides a recipe for making traditional Korean kimchi. It lists the ingredients which include napa cabbage, water, salt, radish, green onions, garlic, ginger, red pepper powder, and salted anchovy or shrimp sauce. The instructions explain how to prepare the cabbage by salting it, rinsing it, and stuffing it with a paste made from the other ingredients. The kimchi is then left at room temperature to ripen before refrigerating.

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jcalaq
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43 views1 page

How To Make Korean Kimchi: Ingredients

This document provides a recipe for making traditional Korean kimchi. It lists the ingredients which include napa cabbage, water, salt, radish, green onions, garlic, ginger, red pepper powder, and salted anchovy or shrimp sauce. The instructions explain how to prepare the cabbage by salting it, rinsing it, and stuffing it with a paste made from the other ingredients. The kimchi is then left at room temperature to ripen before refrigerating.

Uploaded by

jcalaq
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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How to make Korean Kimchi

Ingredients
1. 3 lbs baechoo (Korean cabbage)
2. 2 cup water
3. cup salt
4. cup shredded white radish (cut 1/8 inch thick and 2 inches long)
5. 1 cup shredded green onions (cut in 1 to 1 inch strip)
6. 1 table sp. chopped fresh garlic
7. 1 tsp. chopped ginger
8. 2 table sp. red pepper powder
9. 3 table sp. salted anchovy sauce or shrimp sauce (juice)
10. 1 tsp. sugar
11. tsp. salt

Steps
1. Remove outside leaves of cabbage and set them aside.
2. Cut cabbage into quarters lengthwise and put the quartered cabbage into a large
deep pan.
3. Combine cup salt and 2 cups of water and pour over cabbage.
4. Let it stand at room temperature for about 2-4 hrs until the cabbage softens.
5. Remove cabbage from pan and rinse the cabbage well with fresh water.
6. Let it drain.
7. Combine shredded vegetables with garlic, ginger, red pepper powder, salted
anchovy or shrimp sauce, sugar, and salt to make kimchi paste.
8. Pack the kimchi paste between the cabbage leaves.
9. Put the cabbage into a jar and cover it tightly.
10. Let it stand at room temperature for 1 to 2 days to ripen.
11. Store it in the refrigerator.

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