Kimchi preparation has never been so easy

Kimchi, also known as Kimchee, is a classic Korean side dish made from fermented cabbage, radish, or cucumber. It is frequently classified according to the major vegetable ingredient used to make it.

A common ingredient in Korean cooking is kimchi. The majority of Koreans eat it at least once every day with almost all Korean meals. The most well-known varieties of kimchi are baechu (made with napa cabbage), kkakdugi (made with radish), and oi (made with cucumber).

I’ll explain how to make kimchi today using cabbage.

Preparation Time 15 Minutes

Cooking Time 4 Hours

Total Time 4 Hours 15 Minutes

Serves 6

Ingredients

• 1 Kg Cabbage
• 1 tbsp Salt
• 2 tbsp Spring onions
• 1 tbsp Garlic
• 1 tbsp Ginger
• 1 cup Soya sauce
• 1 1/2 tsp Sugar
• 1 cup White vinegar
• 1 tbsp Chilli flakes
• Sesame oil

Instructions to prepare Kimchi

1. Chop the cabbage, put it in a glass or steel bowl, add salt, and stir thoroughly.
2. Leave it for 3 to 4 hours, or until it begins to wilt.
3. Squeeze the cabbage a few times until it softens.
4. Combine all the ingredients that is 2 tbsp finely chopped spring onions, 1 tbsp finely chopped garlic and ginger, 1 cup soya sauce, 1 1/2 tsp sugar, 1 cup white vinegar and 1 tbsp chilli flakes. NOTE: Do not add oil.
5. Now pour the mixture into a sterilised jar.
6. Seal the jar and wait 24 hours before using.
7. Add some sesame oil as a garnish when serving.

Pro tip: The kimchi will taste much better if you eat it after 3–4 days.

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