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Recipes Kimchi: Here is a basic recipe for making kimchi

Here is a basic recipe for making kimchi
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Recipes Kimchi: Here is a basic recipe for making kimchi


  • 1 head Napa cabbage, cored and cut into 2-inch pieces
  • 1/4 cup sea salt
  • 1/2 cup water
  • 1/2 cup Korean red pepper flakes
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/2 cup sliced scallions
  • 1/4 cup seafood or oyster sauce (optional)


  1. In a large mixing bowl, toss the cabbage with the sea salt. Let it sit for 2 hours, or until the cabbage has wilted.
  2. In a small mixing bowl, combine the water, red pepper flakes, fish sauce, sugar, ginger, garlic, onion, and scallions. Mix well.
  3. Rinse the cabbage thoroughly under cold running water, then drain and squeeze out as much excess water as possible.
  4. Add the seafood or oyster sauce to the seasoning mixture (if using) then add the mixture to the cabbage and mix well.
  5. Pack the kimchi tightly into a clean glass jar or ceramic container. Leave at least 2 inches of headspace at the top of the jar to allow for expansion.
  6. Let the kimchi sit at room temperature for 24 to 48 hours, depending on desired fermentation and taste. Then transfer the jar to the refrigerator. The kimchi can be eaten immediately but the flavor will improve over time.

Note: the recipe is highly customizable, you can experiment with different veggie, ingredients or adjust the seasoning level to suit your taste.

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