08/06/2026
🥬🔥 Homemade Kimchi made simple! 🇰🇷✨
Crunchy napa cabbage, spicy gochugaru, fresh garlic, ginger & a touch of sweetness — fermented into the perfect balance of heat, tanginess, and umami 😍🌶️
📝 Ingredients:
• 1 napa cabbage
• Korean sea salt
• Rice flour + water + sugar
• Gochugaru (Korean chili flakes)
• Garlic & fresh ginger
• Carrot & spring onions
• Fish sauce (optional)
• Grated apple for a fruity touch 🍎
👩🍳 How to make it:
1️⃣ Cut the cabbage into even pieces and rub salt between the leaves. Let it rest 2–3 hours until soft and flexible.
2️⃣ Wash thoroughly 3 times and drain well.
3️⃣ Cook rice flour, water & sugar into a thick paste and let cool.
4️⃣ Mix with gochugaru, garlic, ginger, fish sauce & optional apple to create the kimchi paste. Add carrots & spring onions.
5️⃣ Wear gloves 🧤 and coat every cabbage leaf generously with the paste.
6️⃣ Pack tightly into sterile jars, leaving a little space at the top.
7️⃣ Ferment at room temperature for 1–2 days, then store in the fridge ❄️
The longer it ferments, the deeper and tangier the flavor becomes 🤤❤️
