This is recipe making classic kimchi using napa cabbage. If one makes it flavoursome and not too salt it makes a great appetizer to start a meal or accompaniment
- 1 napa cabbage
- 1 tbsp salt
- 1 tbsp chilli pepper powder (depends on how spicy one likes it)
- 1 clove garlic optional
- 1 tbsp kimchi sauce (gochujang) amount varies to ones liking (optional)
To make kinchiall you need is some clean jars and glass pyrex bowls.Slice the cabbage into 2 and add the salt let it to cure by watching the amount of liquid the salt draws out.Then remove the salt from the cabbage otherwise the kimchi will be very salty. One can eat it as soon as the liquid gets drawn out takes about at least 30 minutes then add the gochujang paste.otheriwise just leave the cured cabbage in the clean jar and let it cure further till it's ready to serve. They are best kept at around 18 deg cel. So will keep well in the fridge. Make sure the cabbage is submerge in liquid at all times.