Special: How to make a ton of delicious Kimchi at home

Happy Tuesday,

This is Chef Joe from Kitchen Crème Fraîche – for those of you who missed my previous posts: Bacon Tomato Pasta | Salmon Ramen.

I lived in South Korea when I was an exchange student back in high school and Kimchi was one thing that I just can’t get enough of, besides the crazy hospitality (in a good way) of my Korean host parents. Today, I will show you a quick way of how to make these versatile Kimchi from scratch and save you some $$$ from paying grocery stores.

WARNING: Excessive dosage of Kimchi can cause harm.. DEFINITELY can cause harm.

HOMEMADE KIMCHI

Serves 10 - perhaps ∞
Cooks under 30 minutes
Difficulty easy

Step 1. Prep Ingredients:

[Napa Cabage] 1 medium head (2 pounds)
[Green Onion] x 1 batch (trimmed and then cut them into half inch pieces)
[Garlic] x 6 (cloves minced)
[Ginger] x 1
[Salt] x ¼ cup sea salt
[Korean red pepper flakes] x 5 tbsp or more if you want them to be extra spicy
[Korean radish] x 1 big one (chopped them into cubes)
[Fish/Anchovy Sauce] x 2 - 3 tbsp (can be bought from H-mart)
[oil] could be olive oil/sesame/scallion oil

Step 2. Cut stuff up:

Try to cut your napa cabbage into quarters then slice them through into medium sized squares. Mince your garlic and ginger with either knife or a food processor. DON’T go gentle on them.

Finally peel the skin off the radish and chopped them into tiny cubes.

Step 3.1. Mix up the paste:

Give your red chill flakes 2-3 tbsp of anchovy sauce, ¼ cup of salt, and plenty of oil until the mix is becoming this ‘paste-ish’ texture.

Step 3.2. Mix everything up:

Now get a bowl, as large as you can, then dunk all the stuff you’ve chopped into that bowl mix them with the chilli paste you’ve just made. I definitely recommend you to mix them with your hands if you have rubber gloves – that way you can massage all the seasoning and flavors into those vegies.