Authorfoodistisch
RatingDifficultyIntermediate

Another recipe and cooking box by easycookasia :)!

This kimchi recipe is super easy and you get a good amount of kimchi out of one napa cabbage. As always this cooking box by easycookasia helped me in not having to search for ingredients at an asian supermarket! I only had to buy a few ingredients additionally that I luckily had at home anyway!
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Save 10% on your cooking box order in Germany from @easycookasia_de with my code: Foodistisch .

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fermented kimchi jar

Yields1 Serving

Dry ingredients in the easycookasia cooking box
Fresh Groceries

1

Remove the stalk at the end of your napa cabbage. Quarter your cabbage. Sprinkle with the 200g kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, 200ml water to cover it well and let it soak for at least 2 hours.

2

Dahima (seaweed) broth: Meanwhile boil the Dashima (seaweed) in 300ml water, remove the dashima from the pot. Transfer the broth to another bowl to let it cool down completely.

3

Rice paste: Combine your 30g rice flour with 200ml water in a pot. Whisk the flour and let it dissolve completely. Heat it up on small heat and constantly stir until you got a smooth paste. Love the por from the stove and let the paste cool down.

4

Prepare your other ingredients: Cut your white radish, ginger and green onions in long thin stripes. Peel your 20 garlic gloves. Dice your onion and apple.

5

Paste: Blend your garlic, diced onion, ginger and diced apple in a food processor or blender until you have a smooth paste.

6

Wash your napa cabbage: Wash your napa cabbage 3-4 times. Firmly squeeze the water out. We want to prevent the cabbage from being too salty and we don't want the cabbage to be too wet.

7

Mix and combine: Combine the napa cabbage, your cut white radish, your slices green onions, your blended garlic paste, the Dashima broth, the rice paste, the 70g chilli flakes and the 40g fish sauce. Thouroughly mix the whole mixture together. You can take your washed hands to massage everything together so everything is covered.

8

Pack the kimchi in air tight containers. CRAM it in there. Let it sit at room temperature for 2-3 days, until it is bubbly and fragrant. You can store kimchi in the refrigerator for up to six months, being sure that the vegetables are submerged the whole time. The older kimchi gets, the stronger it will become.

Easy fast Kimchi

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Ingredients

Dry ingredients in the easycookasia cooking box
Fresh Groceries

Directions

1

Remove the stalk at the end of your napa cabbage. Quarter your cabbage. Sprinkle with the 200g kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, 200ml water to cover it well and let it soak for at least 2 hours.

2

Dahima (seaweed) broth: Meanwhile boil the Dashima (seaweed) in 300ml water, remove the dashima from the pot. Transfer the broth to another bowl to let it cool down completely.

3

Rice paste: Combine your 30g rice flour with 200ml water in a pot. Whisk the flour and let it dissolve completely. Heat it up on small heat and constantly stir until you got a smooth paste. Love the por from the stove and let the paste cool down.

4

Prepare your other ingredients: Cut your white radish, ginger and green onions in long thin stripes. Peel your 20 garlic gloves. Dice your onion and apple.

5

Paste: Blend your garlic, diced onion, ginger and diced apple in a food processor or blender until you have a smooth paste.

6

Wash your napa cabbage: Wash your napa cabbage 3-4 times. Firmly squeeze the water out. We want to prevent the cabbage from being too salty and we don't want the cabbage to be too wet.

7

Mix and combine: Combine the napa cabbage, your cut white radish, your slices green onions, your blended garlic paste, the Dashima broth, the rice paste, the 70g chilli flakes and the 40g fish sauce. Thouroughly mix the whole mixture together. You can take your washed hands to massage everything together so everything is covered.

8

Pack the kimchi in air tight containers. CRAM it in there. Let it sit at room temperature for 2-3 days, until it is bubbly and fragrant. You can store kimchi in the refrigerator for up to six months, being sure that the vegetables are submerged the whole time. The older kimchi gets, the stronger it will become.

Easy fast Kimchi
IngredientsDirections