Kimchi Recipe (Kimchi Making Day)

You guys have asked for this recipe for a while and here it is. This is how I make Kimchi in my home and for my family. Kimchi making is a group effort and can be busy, so this video has a lot of background chatter and noise. This recipe is not a traditional recipe, but it is quite tasty. This kimchi will last a good 2 months. At around a month and a half, I like to use the kimchi for stews and kimchi fried rice.

INGREDIENTS
15 lbs Napa Cabbage (4 to 5 large heads of Napa cabbage)
1 to 1 1/2 cups of coarse sea salt
2 cups Gochugaru (Korean Coarse Red Pepper Flakes)
2 head of garlic
2 small onion
1 Asian Pear
small piece fresh ginger root
spring onion (optional)
grated carrot (optional)
Salt to taste (I used around 1 1/2 tsp sea salt)

SWEET RICE SLURRY
2 cups water
2 heaping tbls sweet rice flour
1 heaping tbls sugar

STOCK
2 1/2 cups water
3 dried shiitake mushrooms
4 to 5 dried anchovies(optional if making vegetarian recipe)
Piece of dried kelp

KIMCHI CONTAINER



MUSIC
Material Music, Courtesy of Shutterstock, Inc.
Ulas Pakkan, Courtesy of Shutterstock, Inc.



How to make Kimchi
Kimchi
Napa Cabbage Recipe


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