Kimchi with Green Onions

Preserves | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from a collection of recipes by Anna Johnson.

Ingredients

Napa Cabbage - 1 piece
Fresh Ginger - 1 piece
Garlic - 1 head
Carrots - 2 pieces
Fish Sauce - 1 tablespoon
Red pepper flakes - 3 tablespoons
Onion - 1 piece
Water - 0 qt
Green onions - 1 bunch
Salt - 1 tablespoon

Step by Step guide

Step 1

Prepare the brine. Use unboiled water, so it should be very clean, filtered, ideally spring water. Stir the salt thoroughly until completely dissolved.

Step 2

Prepare the cabbage. Separate the cabbage leaves from the head, rinse them, and shake off excess water. Cut them into strips or squares as desired. If using other vegetables like carrots or daikon, it's better to grate them on a Korean grater for a nicer appearance. Chop the onion into fine strips.

Step 3

Prepare the kimchi. Mix all the vegetables in the brine; to fully submerge them, you can use a weight. For summer preparation, it's sufficient to keep them in the brine for 3–5 hours due to the higher temperature. For winter preparation, it's better to let them brine overnight for more reliability. After that, drain the brine and rinse the vegetables under running water.

Step 4

Prepare the paste. In a blender, combine the garlic, pepper, ginger, and fish sauce. Blend everything and mix the paste with the vegetables. This should be done while wearing gloves, as the pepper can burn your hands. Prepare a sterilized jar in advance, pack the kimchi into it, seal with a lid, and keep it at room temperature for 3 to 7 days. Then, store it in the refrigerator.