Easy Kimchi Anyone Can Make

 Fresh Kimchi (Baechu Geotjeori)

Hello K Friends! Hope you are doing well! Tomorrow is my husband’s birthday, so I’m going to make a special kind of kimchi today instead of the usual kind. Save this recipe to try anytime. It’s easy and delicious!

Fresh Kimchi, Baechu Geotjeori

Ingredients

• 5lb (2.3 kg) napa cabbage
• a handful chives
• 1/2 onion
• 1/2 apple
• 1/2 cup rice
• 10 cloves garlic
• a little ginger
• 1/2 cup fish sauce
• 1 cup gochugaru

Instructions

Napa cabbage preparation: Halve napa cabbage tear it into pieces. Halve each piece again and keep tearing. Cut off the base, and chop the rest into bite-sized chunks. For thicker stems, slice them down the middle and chop into smaller pieces to brine faster. Repeat with the rest of the cabbage.

Brining: Combine 3 cups of water with 1 cup of Korean sea salt in a bowl until dissolved. Layer the cabbage in a large bowl, sprinkling each layer with salt water. Pour the remaining salt water over the top and mix lightly. Let it sit for an hour, flipping halfway through.

30 minutes later, turn it over.

After another 30 minutes, Rinse the cabbage twice in water and drain well.

Slice a handful of chives to an appropriate length.

Making kimchi seasoning: In a blender, put

• 1/2 onion
• 1/2 apple
• 1/2 cup rice
• 10 cloves garlic
• a little ginger
• 1/2 cup fish sauce
• 1 cup gochugaru. Blend well.

Pour the finely blended mixture and 1 cup of gochugaru into a bowl and mix well.

Add the drained cabbage. Mix well so that the seasoning coats evenly. Once the seasoning is well mixed, add the sliced chives and mix gently.

Super crunchy and delicious kimchi is ready!

Did you like the recipe? This kimchi tastes great even with just rice. Tomorrow, I'm going to show how to set up a Korean birthday table for my husband. Stay tuned for the next week episode! I’ll see you next week! Thank you! Bye bye!

Notes

• After cutting all the nap cabbage, wash it once to enhance later brining.
• If lacking sea salt, substitute with about ¾ cup of regular fine salt.
• For immediate consumption, the cabbage only needs to be salted for about an hour, though typically it takes 5-10 hours.
• Substitute apple with pear if desired.
• Instead of making flour paste, use leftover rice to aid fermentation and help the seasoning adhere to the cabbage.
• Sugar can replace honey.
• Use mild gochugaru or less if you prefer less heat.
• Add chives at the end to avoid a grassy taste.
• Kimchi's flavor varies each time due to its nature as a fermented food, with minor differences in ingredients, temperature, and fermentation time impacting the taste.

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