Kimchi

Kimchi

This kimchi recipe is a highly requested favorite that's bursting with flavor! Start by massaging salt into cabbage leaves and letting it sit before rinsing. Create a paste with garlic, ginger, miso paste, gochugaru, and sugar. Combine the paste with cabbage, carrots, and spring onions. Pack the mixture into a sterilized jar, pressing down to release liquid. Add a weight on top and seal the jar, releasing pressure daily if needed.

Serves: 20

300 minutes

Cook time

Ingredients

Natalia

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  • 1 large head of cabbage (preferably Napa)
  • Non-iodized salt (2% of the weight of the cabbage)
  • 0.25 cup gochugaru
  • 7 garlic cloves
  • 2 tsp sugar
  • 5 inches ginger
  • 5 tbsp water
  • 2 tbsp black miso paste
  • 3 carrots
  • 2 spring onions

🔄Sam Jones's Suggested Substitutes

1. Cabbage (Napa) regular cabbage or bok choy
2. Gochugaru red pepper flakes or chili powder
3. Black miso paste white miso paste or soybean paste

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