Step by step in photos: How to make kimchi

Arts and Culture

Step by step in photos: How to make kimchi

Step by step in photos: How to make kimchi

Always have your ingredients in place before you begin.

Start by cutting two heads of napa cabbage in half.

Half each half of cabbage and core the bottom. You should now have four quarters per head of napa.

Cut each quarter into four lengthwise cuts.

Place the cabbage in a bowl and pour with coarse salt.

Toss the cabbage as you salt.

The cabbage will sit for two hours as the salt absorbs the water.

Chop onions into quarters and add to a bowl with whole garlic cloves.

Peel and slice ginger against the grain.

Add ginger to onions and garlic mixture.

Puree the ginger, onions and garlic until it is fully pureed.

Add rice flour to a bowl.

Whisk in water until it forms a thick starch-like paste.

Gradually add in the rice flour paste to the ginger, onion and garlic puree. Whisk to combine.

Add Korean red pepper flakes to the mixture and whisk until the pepper is incorporated.

The mixture should be a bright red color.

Slice up green onions in 2 inch pieces.

After the cabbage sits for 2 hours, add green onions.

Toss the red pepper paste with the cabbage and green onions. Make sure to wear gloves to prevent staining and burning hands!

The cabbage should be well coated. You now have kimchi!

Stuff the kimchi into glass jars (which prevent air from getting in). It should be tightly packed.

This demo and recipe is from Hannah Chung of Simply Seoul kimchi.

Leave the glass jars at room temperature for a day or two, and then store in the refrigerator. You will know when it has fermented when bubbles form and there is a sour smell.

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Always have your ingredients in place before you begin.

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