Korean Kimchi - Kim Chi Hàn Quốc

By Helen Le Published: February 25, 2014

  • Prep: 1 hr 30 mins

  • Yield: 10 Servings

This is the recipe I leaned in the Kimchi making class in Seoul, Korea.

  • Rub kosher salt into every leaf of the napa cabbage. Then place in a bowl, fill with enough water to cover. Let sit for 8 hours or overnight until wilted. Then rinse well and drain.
  • Place all the julienned/chopped vegetables in a large mixing bowl. Add hot pepper flakes and sugar. Mix well to dye the vegetables with red.
  • Then add the rest of the ingredients. Mix well until it turns mushy. Add salt if necessary to taste.
  • Rub the paste all over the outside of the cabbage first. Then open each leaf and rub a small amount of the paste over the surface of every leaf. Then wrap it up nicely and place in a container.
  • Let it ferment for 3-4 days, When it gets sour enough to your liking, refrigerate and keep for many weeks.