Simple Kimchi
Prep Time: 30 minutes Drying and Marinating Time: 2-3 days Total Active Time: 30 minutes
Yields: 8 servings as a side dish
Ingredients:
- For the Kimchi:
- 1/4 of a large Chinese cabbage (about 600g), cut vertically with the stem intact
- For the Kimchi Marinade:
- 15g grated roasted sesame seeds
- 30g coarse chili powder
- 50ml sesame oil
- 15g salt
- 25ml soy sauce
- 20ml fish sauce
- 1 finely chopped anchovy
- 1 grated apple
- 4 cloves garlic, half grated and half finely chopped
- Additional Ingredients:
- 2-3 thinly sliced shallots or scallions
- 40g finely julienned ginger
- 10g thinly sliced garlic chives (optional)
Instructions:
- Prepare the Cabbage:
- Place the cut side of the cabbage face up on a newspaper and let it dry in a sunny spot for 2 days.
- Make the Marinade:
- In a bowl, combine all the marinade ingredients, including the shallots, ginger, and garlic chives. Mix well.
- Marinate the Cabbage:
- Place the dried cabbage on a large plate or tray, cut side up.
- Using clean hands or disposable gloves, spread the marinade between the cabbage leaves, ensuring full coverage.
- Transfer the marinated cabbage to a large zip-top bag, squeezing out excess air.
- Ferment:
- Store the bag in the refrigerator for at least overnight, or up to a few weeks for optimal flavor.
To Serve:
- Remove the cabbage from the bag and cut the leaves into 4cm pieces.
- Serve immediately.
Tips:
- For a spicier kimchi, increase the amount of chili powder.
- If you don't have coarse chili powder, you can use a mixture of regular chili powder and red pepper flakes.
- For a milder flavor, reduce the amount of fish sauce or anchovy.
- For a sweeter flavor, increase the amount of apple.
Enjoy your homemade Here's a revised version of the Simple Kimchi recipe, focusing on clarity and conciseness:
Simple Kimchi
Prep Time: 30 minutes Drying and Marinating Time: 2-3 days Total Active Time: 30 minutes
Yields: 8 servings as a side dish
Ingredients:
- For the Kimchi:
- 1/4 of a large Chinese cabbage (about 600g), cut vertically with the stem intact
- For the Kimchi Marinade:
- 15g grated roasted sesame seeds
- 30g coarse chili powder
- 50ml sesame oil
- 15g salt
- 25ml soy sauce
- 20ml fish sauce
- 1 finely chopped anchovy
- 1 grated apple
- 4 cloves garlic, half grated and half finely chopped
- Additional Ingredients:
- 2-3 thinly sliced shallots or scallions
- 40g finely julienned ginger
- 10g thinly sliced garlic chives (optional)
Instructions:
- Prepare the Cabbage:
- Place the cut side of the cabbage face up on a newspaper and let it dry in a sunny spot for 2 days.
- Make the Marinade:
- In a bowl, combine all the marinade ingredients, including the shallots, ginger, and garlic chives. Mix well.
- Marinate the Cabbage:
- Place the dried cabbage on a large plate or tray, cut side up.
- Using clean hands or disposable gloves, spread the marinade between the cabbage leaves, ensuring full coverage.
- Transfer the marinated cabbage to a large zip-top bag, squeezing out excess air.
- Ferment:
- Store the bag in the refrigerator for at least overnight, or up to a few weeks for optimal flavor.
To Serve:
- Remove the cabbage from the bag and cut the leaves into 4cm pieces.
- Serve immediately.
Tips:
- For a spicier kimchi, increase the amount of chili powder.
- If you don't have coarse chili powder, you can use a mixture of regular chili powder and red pepper flakes.
- For a milder flavor, reduce the amount of fish sauce or anchovy.
- For a sweeter flavor, increase the amount of apple.
Enjoy your homemade kimchi!
