Home-made kimchi

Total time: 48hr 30m
Preparation Time: 30m

For 700 g

Nutritional Information

Contains 29 Kcal, 1g Protein, 3g Carbohydrates, 0g Fat


  • To preserve the napa cabbage
  • 1 kg Chinese cabbage, halved lengthwise, cut into thick slices
  • 3 tbsp salt
  • To ferment the napa cabbage
  • 2 red chilli
  • 2 tbsp lemon juice
  • 1 cm ginger
  • 2 garlic clove
  • 1 tbsp cane sugar
  • 1 tbsp fish sauce
  • Utensils
  • One preserving jar, approx. 3 l

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  • To preserve the napa cabbage

    Place the cabbage and salt in a bowl and mix well, press down with a plate. Cover and leave to infuse at room temperature for approx. 48 hrs. Rinse the cabbage in cold water, drain well.
  • To ferment the napa cabbage

    Using a food processor, puree the chillies with all the other ingredients to form a smooth paste. Combine the paste with the napa cabbage and mix well, fill to the rim of the warmed, sterilized jar, press down well and seal tightly. Leave to infuse at room temperature for approx. 24 hrs.
  • That fits:

    Fish and meat.

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