There are many Korean kimchi recipes in the world now. But some of them are quite difficult and demand a lot of time, efforts, and various ingredients.
This is an easy kimchi recipe, which uses only a few ingredients and doesn’t take a lot of your time and powers. Maybe it isn’t the best. But it is for sure that the present homemade traditional kimchi recipe is the easiest.
- one head of Chinese cabbage;
- one big bell pepper;
- one chili pepper;
- 3-4 garlic cloves;
- 3-5 tablespoon salt (without iodine and anti-caking agents);
- one tablespoon sugar.
- Cut the head of Chinese cabbage lengthwise into halves. Then cut each of halves into 2-3-inch pieces.
- Put cabbage pieces in an enameled or glass bowl. Never use a metal bowl. At the worst use plastic.
- Add salt. And carefully massage the salt into the Chinese cabbage by using your hands. If several of the leaves are joined together, rub every individual leaf in this group.
- While you are massaging the cabbage, it must become wet a bit. Don’t add water. This is the traditional kimchi recipe. And so it doesn’t imply adding water.
- Cover our bowl with a plate. And put down something heavy on it (a jar with water, for example). Let stand at room temperature for one day.
- Transfer the cabbage in a colander and rinse under the cold water for 5 minutes.
- Then place the cabbage in a bowl, and pour with cold water. Let it stand under the water for some hours. Rinse very well again.
- Now we make the paste. Mix the garlic and chili pepper in a blender.
- Cut the bell pepper into small cubes.
- Combine the cabbage and bell pepper. Stir in the sugar.
- Add the paste. And gently massage it into the vegetables by your hands. It is highly recommended to use gloves because the paste may irritate your skin.
- Transfer the kimchi in a glass jar. Cover. And let it stand in your fridge for 3-4 days.
Now you may taste your homemade kimchi.
Store the fermented Chinese cabbage in the fridge.