Easy Kimchi Recipe 🔥👨🏻‍🍳🥬

Ingredients

• 7 pounds Napa Cabbage (cut into halves, core removed, then quartered)
• 4 cups Water (for soaking the cabbage)
• 150 grams Onion (peeled and roughly chopped)
• 4 tablespoons Garlic (minced)
• 0.5 tablespoons Ginger (fresh, minced)
• 150 grams Korean Pear (peeled and diced)
• 150 grams Apple (peeled and diced)
• 0.25 cup Shrimp Paste (fermented, salty)
• 0.25 cup Fish Sauce (Thai or Korean style)
• 2 cups Korean Chili Flakes (Gochugaru) (coarse, medium heat)
• 0.75 cup Corn Syrup (light corn syrup)
• 2.5 cups Water (for the sauce base)
• 0.5 cup Rice Flour (helps thicken the sauce)

Instructions

1. Prepare the Cabbage

   Place the napa cabbage on a cutting board, cut it in half lengthwise, remove the tough core, then cut each half into quarters, keeping the leaves whole.

   Time: PT10M

2. Soak the Cabbage

   Place the cabbage quarters in a large bowl, add 4 cups of water, and let them sit for 30 minutes until the leaves soften.

   Time: PT30M

   Temperature: Room temperature

3. Rinse and Drain

   Rinse the cabbage under cold running water twice, then set it in a colander to drain for at least 30 minutes.

   Time: PT35M

4. Make the Kimchi Paste

   In a blender, combine the onion, garlic, ginger, Korean pear, apple, shrimp paste, fish sauce, gochugaru, corn syrup, and 2.5 cups of water. Blend until smooth.

   Time: PT10M

5. Thicken the Paste

   Transfer the blended mixture to a saucepan, bring to a boil over high heat, then stir in 1/2 cup rice flour. Keep stirring until the sauce thickens and reaches a boil.

   Time: PT10M

   Temperature: High heat (boiling)

6. Combine Cabbage and Paste

   Place the drained cabbage in a large mixing bowl, pour the hot sauce over it, and toss with gloves or a spoon until every leaf is evenly coated.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

5 g

Fat

0.5 g

Fiber

2 g