Mom’s Kimchi

While my mom was in town this month, I had her teach me her kimchi recipe.

Total Time

3hr 30min

4.8

4 Ratings

Author: Local Adventurer

Servings:

Ingredients

•

Napa Cabbage

•

2 Tbsp

Salt

•

1 Tbsp

Sweet Glutinous Rice Flour

•

1/2 cup

Korean Chili Flakes

•

4 Tbsp

Fish Sauce

•

2 Tbsp

Granulated Sugar

•

1 bunch

Scallions , chopped

•

1/4

Medium Onion , chopped

•

3 cloves

Garlic , minced

•

1/2 tsp

Fresh Ginger , minced

•

2 1/2 cups

Water

Cooking Instructions

Dissolve Salt (2 Tbsp) in Water (1 1/2 cups) .

Chop up Napa Cabbage (1) and soak in salt water for 3-4 hours or until soft.

To make the paste, add the Sweet Glutinous Rice Flour (1 Tbsp) and Water (1 cup) to a pot. Put over medium heat and continue to stir until thickened - about 5 minutes.

Transfer paste to a large bowl and add the Korean Chili Flakes (1/2 cup) , Fish Sauce (4 Tbsp) , and Granulated Sugar (2 Tbsp) . Mix well and let the paste cool.

Add green part of Scallions (1 bunch) , Onion (1/4) , Garlic (3 cloves) and Fresh Ginger (1/2 tsp) to the paste and mix.

Once the cabbage is soft, remove from salt water and rinse thoroughly.

Massage paste into the cabbage and store in a jar.

Serve immediately if you like fresh kimchi. Enjoy!

Nutrition Per Serving

CALORIES

FAT

0.0 g

PROTEIN

5.6 g

CARBS

17.8 g