Uploaded December 2016 | Updated September 2026, 8 hours ago
This Kimchi recipe is super easy to make and oh so delicious. Kimchi is a Korean recipe of fermented cabbage so it creates a culture of healthy bacteria that are going to give us better poops. Woo.
Recipe
- 2 lbs of Napa Cabbage or Green (Chopped 3-4 inch pieces)
- 1/4 cup of salt
- 2-3 tbsp of water
- 2 inch know of ginger (peeled and chopped)
- 4-5 cloves of garlic (chopped)
- 3 tbsp of Red Curry Paste
- 1 tbsp of sugar
- 3 tbsp of fish sauce or ground nori mixed with water for Vegans
- 1 Bunch of Green Onions or Scallions (1-2 inch pieces)
Instructions
1) Chop cabbage into 3-4 inch sections and place in a large bowl. Add 1/4 cup of salt and massage with hands into cabbage. It will get much softer. Fill the bowl with water and set a plate on top to submerge the cabbage. Let soak for atleast an hour then drain and rinse off all salt.
2) In a food processor, combine chili paste, ginger, garlic, fish sauce, sugar and water. Pulse till a paste is formed. Add a bit of water if necessary to blend.
3) Combine kimchi, chili paste, and green onions, then with gloves or clean hands, massage everything together. Place Kimchi in a mason jar or Tupperware with an inch or two to spare from the top. Press down with a spatula to remove space in the bottom. Add remaining brine and a couple tbsp of water if needed to submerge kimchi.
4) Store outside of the fridge, out of direct sunlight, for at least 24hrs up to 4 days, releasing gasses every 24rs, then refrigerate to slow down fermenting process. Will keep for up to one month.
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This Kimchi recipe is super easy to make and oh so delicious. Kimchi is a Korean recipe of fermented cabbage so it creates a culture of healthy bacteria that are going to give us better poops. Woo.
Recipe
- 2 lbs of Napa Cabbage or Green (Chopped 3-4 inch pieces)
- 1/4 cup of salt
- 2-3 tbsp of water
- 2 inch know of ginger (peeled and chopped)
- 4-5 cloves of garlic (chopped)
- 3 tbsp of Red Curry Paste
- 1 tbsp of sugar
- 3 tbsp of fish sauce or ground nori mixed with water for Vegans
- 1 Bunch of Green Onions or Scallions (1-2 inch pieces)
Instructions
1) Chop cabbage into 3-4 inch sections and place in a large bowl. Add 1/4 cup of salt and massage with hands into cabbage. It will get much softer. Fill the bowl with water and set a plate on top to submerge the cabbage. Let soak for atleast an hour then drain and rinse off all salt.
2) In a food processor, combine chili paste, ginger, garlic, fish sauce, sugar and water. Pulse till a paste is formed. Add a bit of water if necessary to blend.
3) Combine kimchi, chili paste, and green onions, then with gloves or clean hands, massage everything together. Place Kimchi in a mason jar or Tupperware with an inch or two to spare from the top. Press down with a spatula to remove space in the bottom. Add remaining brine and a couple tbsp of water if needed to submerge kimchi.
4) Store outside of the fridge, out of direct sunlight, for at least 24hrs up to 4 days, releasing gasses every 24rs, then refrigerate to slow down fermenting process. Will keep for up to one month.
Follow Bachelor on a Budget
instagram.com/bachelorbudget
facebook.com/BachelorOnABudget
snapchat.com/add/marlondoll
