Kimchi is a Korean staple cuisine that is very famous traditional side dish. Asian Grocery will teach you on how to create your own kimchi at home using the ingredients that you can find at our shop section.
1kg White Cabbage
1/4 cup of sea salt
5 Cloves of Garlic Minced
2 units Raddish
1 bundle Scallion
1 tbsp of Ginger (grated)
4 tbsp Red pepper crushed
1 tsp White Sugar
1 sheet Nori
3 tbsp of Kimchi special sauce
Total time: 2.5 hours
Prep time: 2 hours
Cook: 30 minutes
Rinse and slice the cabbage in 2 inches widestrip. Place in a mixing bowl and add 1/4 cup of sea salt. Gently massage the leaves. Pour filtered water in the bowl until cabbage is cover for approximately 10 minutes. Place a weight like plate or bowl and set aside 3 hours or overnight.
Pour cabbage into strainer and rinse under the running water. Allow the cabbage to drain on it's own for atleast 20 minutes. Rinse the mixing bowl used for salting and set it aside for later steps.
Combine, sugar, red pepper and nori in a small bowl. Add 1 tbsp filtered water and stir contents until a thick paste forms. In a separate bowl, create a brine solution by combining 2 cups of water
After prepping the daikon, ginger, scallions and garlic. Combine them in a bowl along with the cabbage. Add paste and the kimchi sauce until cabbage is evenly coated with paste.
Pack the kimchi in mason jar, pressing down on in until brine rises it's cover to the vegetables. Leave at least 1 inch of headspace. Seal and place a jar on a shelf out direct sunlight for 24 hours. After 24 hours open jar on a shelf out direct for sunlight for 24 hours. After 24 hours open jar to release gases. It should be stinky. Then reseal and store kimchi in fridge for up to 1 month.
Make sure to drop by here to have the ingredients delivered to your door.