Mom's Kimchi

By • March 19, 2017 0 Comments

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Author Notes: Written only as a parent who doesn't measure when they make food! (I got quite the kick out of it. Take this recipe however you can, completely made with love.)
This is the very first recipe my mother ever decided to write down for me, and frankly, I'm honored!

My parents, like many, never measured when they were cooking or preparing food. Everything has always been made by tastes from memory, and of course, continuing it in the practices of their own kitchens.
However, with more years past and more measurements made in practicality and good health, my mom adheres to this one recipe for not only everyday eating but easy storage in the fridge, as well.
Caroline Choe

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Serves 6-8

  • 1 Napa cabbage, rinsed and cut into 1 & ½ inch pieces
  • 1 medium-size daikon radish, peeled & sliced thinly on a mandolin
  • 1/2 cup salt water. (1/2 tbsp. salt + ½ cup water)
  • 1 large onion, chopped
  • 1 cup scallions, chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons gochugaru (Korean powdered spicy red pepper)
  • 2 tablespoons anchovy sauce
  1. Sprinkle salt water on the cabbage pieces and continuously turn over cabbage in the salt water to mix thoroughly, then let it sit for about 3 -4 hours. You have to turn over from time to time in the middle of the waiting hours to make sure all the cabbage is mixed with salt water.
  2. When time is done, wash out and rinse the salt water from the cabbage. (if cabbage is still too salty after rinsing, keep going until there's a low saltiness)
  3. In a medium-size glass storage jar, put in the rinsed Napa cabbage. With gloved hands, add in the sliced daikon radish, gochugaru, anchovy sauce, chopped garlic, scallion, onion, ginger, and mix together well.
  4. Now kimchi is ready to eat. When it is fresh, it tastes good, but it takes time to be delicious until it is well-done. It does not taste good in the middle. Be patient. You can keep it more than around 2-weeks in refrigerator.

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