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Here’s a step-by-step guide to making traditional Korean kimchi in English. I’ve broken it down to be clear for beginners, with simple instructions that foreigners can easily follow.
1. Prepare the Napa Cabbage
- Cut and Clean: Slice the napa cabbage into halves or quarters, and remove any damaged outer leaves.
- Salt the Cabbage: Spread coarse salt evenly between the leaves. Use more salt near the thicker stem parts.
- Soak and Rest: Place the salted cabbage in water, ensuring it’s fully covered. Let it sit for 6-8 hours, flipping it once or twice.
- Rinse and Drain: Wash the cabbage thoroughly in cold water to remove excess salt, and let it drain.
2. Make the Kimchi Paste (Seasoning)
- Core Ingredients:
- Chili Powder: Korean gochugaru is key.
- Fermented Fish Sauce: Anchovy or shrimp paste.
- Garlic and Ginger: Minced for flavor.
- Optional Additions: Sugar, apple/pear puree, or glutinous rice paste for sweetness and texture.
- Vegetables for the Filling:
- Julienne carrots, radish, and green onions.
- Mix these together to create a thick, vibrant red paste.
3. Apply the Paste
- Take one cabbage leaf at a time and coat it with the seasoning paste. Be generous, especially around the thicker stems. Wear gloves to avoid irritation from chili powder.
4. Pack and Store
- Place the seasoned cabbage tightly into a clean container or fermentation jar, pressing it down to remove air bubbles.
- Seal the container but leave room for expansion during fermentation.
5. Ferment
- Let the kimchi sit at room temperature for 1-2 days, depending on your climate. Once it starts bubbling, move it to the fridge to slow down fermentation.
- Kimchi tastes best after fermenting for a week or more.
Optional Table for Understanding Ingredients & Steps
| Salting the Cabbage | Napa cabbage, coarse salt | 6-8 hours |
| Making the Paste | Chili powder, garlic, ginger, fish sauce, etc. | 15-20 minutes |
| Seasoning the Cabbage | Prepared cabbage and paste | 30-40 minutes |
| Fermentation | Airtight container | 1-7 days (depending on taste) |
Additional Tip
Every household in Korea has its own version of kimchi, so feel free to adjust the spice level, sweetness, or fermentation time based on personal preferences.
Would you like an illustration to make it even easier? 😊
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