HOW TO MAKE HOMEMADE KIMCHI #shorts

Updated at: Thu, 17 Aug 2023 14:07:49 GMT

Step 1

1. Cut cabbage in half, then in quarters. Remove core and cut into bite size pieces. Throw cabbage into a large bowl. Sprinkle salt and pour water over the cabbage. Mix thoroughly and let it sit for at least 3 hours. Toss every 30 minutes. This will help pull the moisture out of the cabbage.

Step 2

2. Meanwhile, add the onion, pear, garlic, ginger, sugar, and fish sauce into a food processor and blend well. Set aside.

Step 3

3. Next, add water and rice flour to a small pot. Turn stove on to medium heat. Stir continuously for 5 min or until it starts to thicken. Set aside and cool completely.

Step 4

4. Prep the other veggies. Peel and julienne the radish. Cut green onions into 2 inch pieces. Set aside.

Step 5

5. After 3 hours of the cabbage soaking in salt water, drain well. Submerge the cabbage in water and rinse well, then drain. Repeat this process at least 3 times. Taste a piece of the cabbage to make sure it isn't too salty. Gently squeeze excess water out then set aside in a large mixing bowl.

Step 6

6. In a separate bowl, combine rice paste, gochugaru, kimchi sauce, radish, and green onions. Mix well.

Step 7

7. Pour sauce mixture over the cabbage and mix thoroughly. Wear gloves to avoid staining your hands.

Step 8

8. Transfer kimchi into sterilized glass jars. Leave at least 1/2 an inch of space at the top. Seal with the lids.

Step 9

9. Leave the jars of kimchi at room temperature for at least 24 hours (48 hrs if you like your kimchi more sour). Then refrigerate.

Step 10

10. Enjoy!!

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