Mom’s Kimchi Recipe | Korean Food 김치

By Erinswan

Ingredients

• One napa cabbage
• 2 tablespoon of salt
• 1 tablespoon of sweet rice flour
• 1/2 cup of korean hot chili pepper flakes
• 4 tablespoon fish sauce
• 2 tablespoon sugar
• 3 green onions
• 1/4 medium sized onion
• 3 cloves of garlic
• 1/2 tsp of ginger

Details

Servings 1
Adapted from estherandjacob.com

Preparation

Step 1

Dissolve salt in 1 and 1/2 cups of water.
Chop up napa cabbage and soak in salt water for 3-4 hours or until soft. (Can take up to 6 hrs.)
To make the paste, add the sweet rice flour and one cup of water to a pot.
Put over medium heat and continue to stir until thickened (about 5 mins).
Transfer paste to a large bowl and add the korean chili pepper flakes, fish sauce, and sugar.
Mix well and let the paste cool.
Add green onions, onions, garlic, and ginger to the paste and mix.
Once the cabbage is soft, remove from salt water and rinse thoroughly (we rinsed 3x).
Massage paste into the cabbage and store in a jar.
Serve immediately if you like fresh kimchi. If you like it more fermented, wait until it fits your tastes.

Chef’s Notes:

Directions:

To make the paste, add the sweet rice flour and one cup of water to a pot.

Put over medium heat and continue to stir until thickened (about 5 mins).

Transfer paste to a large bowl and add the korean chili pepper flakes, fish sauce, and sugar.

Mix well and let the paste cool.

Add green onions, onions, garlic, and ginger to the paste and mix.

Depending on the size of the napa cabbage, you might not need to use all the paste. If you have extra paste, you can make cucumber kimchi or try mixing it into other veggies. :)

At step four, this is what the rice flour paste looks after you stir it over heat:

At step seven, all the ingredients are mixed into the paste:

that used to make me so sad.. because eating together is something that is so important to me. now, that i think about it.. i don’t think this issue has ever been resolved. haha let me know how it turns out! i hope it matches your tastes well. :) i know everyone has a diff taste they go for.

Love the kimchi recipe! For some reason, I always thought it was much more complicated to make. I’ll have to try it for my Korean in-laws :)