김치 / Kimchi¶
Attention
This is an uncompleted recipe.
🖼️Image¶
🥦Ingredients¶
🧂Seasoning¶
🔢Directions¶
Break napa cabbage into pieces, salt and let sit
When napa cabbage becomes soft, rinse and squeeze water out
Slice daikon, carrots, garlic chives, green onions
Blend onions and garlic with fish sauce
Combine sliced vegetables, blended aromatics and gochugaru to make a paste
Apply the paste on each leaf of the napa cabbage
Let the napa cabbage ferment at room temperature for 3 days in a ziploc bag, and let air out regularly
Keep in the fridge to slow down fermentation