Kimchi is traditionally prepared in a long fermenting process. The idea of Kimchi is to ferment vegetables like cabbage, radish, etc. It’s spicy, pickled taste is compliment to many classic Asian dishes. Today, you can buy pre-made Kimchi in most markets, or…use this recipe for a quick substitute.
*Check back to see how I use this recipe on my Kimchi Pork Ramen on Studio 4.
- 1 ea Napa Cabbage
- 1/4 cup Kosher Salt
- 1/2 cup Rice Vinegar
- 1 tbsp Sugar
- 1 tbsp Chili Paste Sriracha or Harissa
- 1 tsp Ginger fresh grated
- 2 ea Garlic Clove minced
- 1/4 cup Scallion thin sliced
Cut cabbage into 1-2 in. pieces.
2. Place cabbage into colander and toss with salt.
3. Set aside to allow wilting (about 2 hours).
4. Rinse cabbage well to remove salt (several changes of fresh water).
1. Mix vinegar and sugar together. Stir to dissolve.
2. Add remaining ingredients to mixture.
3. Fully submerge cabbage into liquid.
4. Pack tight into airtight containers (mason jars work great).
5. Fill remainder of container with water.
6. Refrigerate for at least 4 hours. (*will get spicier the longer it sits, adjust chili paste to taste).