🥬How to Make Kimchi

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🛒 Main Ingredients

• 1 napa cabbage

• 1 cup coarse sea salt

• 10 cups water

• 1 cup red pepper flakes (gochugaru)

• 2 tablespoons minced garlic

• 1 teaspoon minced ginger

• 1 cup chopped green onion

• 2 tablespoons salted shrimp (saeujeot) or 3 tablespoons fish sauce

• 1 teaspoon sugar (optional)

🧂 Optional Add-ins

• Plum extract

• Glutinous rice flour

🧤 Supplies

• Kimchi container

• drain basket

• plastic Kimchi mat

• Kimchi making bag

• Rubber gloves

• plastic gloves

YUAN KOREAN NAPPA

COARSE SEA SALT

HOT PEPPER POWDER COARSE

SALTED SHRIMP

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👩‍🍳 Instructions

1.      Salting the Cabbage

• Cut the cabbage into 4 pieces. Sprinkle coarse salt evenly between the leaves.

• Pour 10 cups of water over it and let it sit for 2–3 hours.

• Rinse 3 times with clean water and drain well.

2.      Making the Seasoning

• In a large bowl, mix red pepper flakes, garlic, ginger, salted shrimp (or fish sauce), green onion, and sugar.

• For a thicker texture, you can add 2 tablespoons of rice porridge (cooked rice paste).

3.      Mixing

• Spread the seasoning evenly between each cabbage leaf.

• Gently mix—don’t press too hard.

4.      Storing

• Place the kimchi in an airtight container and leave it at room temperature for one day.

• Then, store it in the refrigerator. It’s best to eat it after 2–3 days.
  

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Enjoy shopping @Galleria Supermarket!