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Kimchi Recipe

Kimchi is a traditional Korean dish made by fermenting vegetables in brine. The fermentation process creates an array of flavors that range from sweet to spicy.

This recipe will help you get started with making kimchi at home.
If you’re new to kimchi, start with these easy steps. First, choose your ingredients. Then, you’ll need cabbage, radishes, carrots, garlic, ginger, scallions, salt, red pepper flakes, sesame oil, and rice wine vinegar. Next, wash and cut your vegetables into bite-sized pieces.

Then, place them in a large bowl and add enough water to cover them completely. Let the mixture sit overnight. In the morning, drain off the liquid and discard it. Add more water and let the vegetables soak again. Repeat this process until the vegetables are soft. Now, chop up the vegetables and mix them together. Finally, transfer the chopped vegetables to a clean container and store them in the refrigerator.

Kimchi is traditionally made using napa cabbage, but any type of green vegetable will work well. To make kimchi, use only fresh vegetables and do not use frozen ones.


Wash the vegetables thoroughly and cut them into bite-sized pieces. Remove the stems and roots. Cut the leaves into thin strips. Place the vegetables in a large bowl. Add salt and mix well. Let stand at room temperature for 1 hour. Drain off the liquid. Mix together the ingredients listed below. Transfer the mixture to a clean glass jar with an airtight lid. Store in the refrigerator for up to 2 weeks.

Cooking Instructions
In brief, to make kimchi, place the cabbage, carrots, radishes, turnips, onions, garlic, ginger, scallions, and green onion in a large bowl. Furthermore, sprinkle with salt and let stand for 30 minutes. Rinse under cold running water until the water runs clear. Drain well. In a separate bowl, combine the ingredients listed above. Pour the contents of the two bowls into a food processor or blender and process until smooth. Lastly, transfer to a clean glass jar. Cover tightly and refrigerate for 3 days before serving.

Storage Tips
If you plan to store kimchi longer than three days, cover the top of the jar with plastic wrap and secure with a rubber band. This will keep out moisture and prevent spoilage.

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