How to make Korean kimchi at home

Many people like to eat Korean kimchi and also like to make it at home, but there are many ways to make Korean kimchi. These methods are too complicated and not suitable for people to pickle at home. Today I will introduce a Korean kimchi pickling method for everyone, so that everyone can eat delicious Korean kimchi at any time.

How to make Korean kimchi at home

Ingredients for making Korean kimchi

To make Korean kimchi, you need to prepare 750 grams of cabbage, 25 grams of carrots, 50 grams of green peppers, an apple, half an onion, a handful of leeks, garlic flour, minced ginger, and other ingredients in appropriate amounts. Finally, you need to prepare a small amount of chili powder and salt. You also need to prepare some sugar, fish sauce, MSG, and white vinegar in appropriate amounts.

Specific steps for pickling Korean kimchi

1. Wash all the prepared vegetables with clean water, then tear the cabbage into large pieces, cut the carrots into long strips, cut the green peppers into strips, add the prepared salt, mix well, and marinate for about two hours.

2. Wash the leeks and cut them into sections. Put the flour in a pot, add appropriate amount of water, mix it into a batter, turn on the fire and cook it. After boiling, add the chili powder and mix well. Then add MSG and sugar and mix well again. Finally, add rice vinegar, fish sauce and table salt. The final result is the marinade for pickled kimchi.

3. Remove the prepared garlic and onion, wash the skin with clean water, put them in a food processor, and blend them at high speed. Put the ginger and apple into the food processor separately, and after blending them, take them out and mix them together with the mashed garlic. Then put them and the leek into the cooked chili batter.

4. Remove the moisture from the pickled cabbage, put it in a bowl, add the prepared seasonings and mix well, put it in a fresh-keeping bag and put it in the refrigerator to ferment. Generally, the fermentation will be completed in 3 to 4 days. After fermentation, the homemade home-style Korean kimchi is ready and can be taken out and eaten.