The kimchi is a traditional Korean dish, made of fermented vegetables with spices, very u used as an ingredient in the preparation of other Korean dishes.
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Recipe Kimchi - 김치 (fermented spicy Chinese cabbage) by Kkoching

Ingredients (for about 2,5 lt. of Kimchi):

2 whole Chinese cabbages

5 tablespoons of coarse salt

1 1/2 tablespoons of rice flour

3 tablespoons of brown sugar

½ white onion

8 cloves of garlic

a piece of fresh ginger

3 tablespoons of fish sauce

4 tablespoons of Gochugaru

1 medium carrot

⅓ of daikon

1 spring onion

1 bunch of chives

300 ml. of water


  1. Cut the two Chinese cabbages lengthwise, only halfway, starting from the root. Divide them by opening them with your hands. Carve them again and divide them again with your hands, thus obtaining 8 pieces of cabbage.
  2. Wash the cabbages under running water and drain them for 30 minutes.
  3. Sprinkle the cabbage leaves with coarse salt, placing it especially near the attachment, between one leaf and the other.
  4. Put the salted cabbage in a bowl and place a weight on top. Leave them to salt for 2 hours, turning them over every 30 minutes to ensure that the salting is uniform.
  5. To check that the cabbage is ready, try folding the white part of a leaf in two: if it folds without breaking in half, the cabbage is ready.
  6. Wash the cabbages under plenty of running water to remove all the excess salt and drain them for 30 minutes.
  7. Julienne the carrot and daikon and chop the spring onion and chives. Set aside.
  8. Melt the rice flour in a saucepan with cold water. Heat over high heat, stirring well to ensure that it does not stick and there are no lumps.
  9. Once it comes to a boil, add the brown sugar and continue stirring until the porridge becomes translucent. Turn off the flame and allow to cool.
  10. In a blender combine the onion, garlic, ginger and fish sauce. Operate the mixer until a homogeneous mixture is obtained.
  11. Add the chilli powder, the chilled rice flour porridge and the chopped vegetables (carrot, daikon, spring onion and chives) to the mixture.
  12. Using gloves, spread this mixture on the leaves of the cabbage, paying particular attention to the inside of the leaves.
  13. Fold each quarter of cabbage in half on itself and place it in an airtight container (preferably glass). Press the quarters of cabbage well into the container to remove all air bubbles.
  14. Let the cabbage ferment at room temperature for at least 24 hours (in winter let it ferment at least 48 hours).
  15. The Chinese cabbage kimchi is ready when, pressing the surface with a spoon, bubbles are created and a lot of liquid comes out.
  16. After fermentation at room temperature, keep the kimchi in the fridge.

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