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Young's Kimchi Recipe

INGREDIENTS

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1 napa cabbage

1 daikon radish

1/2 yellow onion

1 head of garlic

1 bunch green onion

1 tbsp minced ginger

5 tbsp red pepper flakes

3 tbsp sugar

1/2 cup salt

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*keep extra red pepper flakes, sugar, and salt on hand

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STEPS

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  1. Wash napa cabbage to remove any bugs and dirt.​

  2. ​Chop into 2-inch wide pieces. Salt between layers in a large bowl. Let the salt draw out the moisture for about an hour. Wash and prep other ingredients while you wait.

  3. Soak garlic in water for 5 minutes, then peel and mince.

  4. Peel yellow onion, then rinse. Cut in half, then into thin slices.

  5. Rinse green onions: in-between shoots and inside the shoots. Slice the bulb end in half, then chop in to 2-inch pieces.

  6. Wash and peel ginger. Mince.

  7. Wash and peel daikon radish. Cut in half. Slice one half of the radish into 1/8 inch thick rounds. Julienne. (Tip: don’t stack the rounds, leave them fanned out and chop down the line.) Chop the other half into thick chunks for the bottom of the kimchi jar.

  8. Check napa cabbage. It should wilt, losing springiness. It’s ready when it’s floppy and noticeably reduced in size.

  9. Gently rinse cabbage in the giant bowl by swishing in water to remove salt. Place in strainer.

  10. Rinse the large bowl and strainer. Repeat gently rinsing the cabbage.

  11. Rinse the large bowl to use as the mixing bowl. Toss in the garlic, yellow onion, green onion, ginger, and julienned daikon radish. Add salt, sugar, and red pepper flakes and combine gently by hand. (Tip: wear a glove to protect your skin from irritation and staining.)

  12. Add napa cabbage. Mix gently by folding the bottom pieces onto the top. Do not smash it. Continue until well combined.

  13. Taste test napa cabbage. Add more salt, sugar, and red pepper flakes as needed. (Tip: Keep in mind leafy bits soak up more flavor than stems.)

  14. Push kimchi to one side of the large bowl, and add the chunks of daikon radish to the other - using the juices to lightly coat the radish. Add more salt to the radish chunks.

  15. Starting with the radish chunks on the bottom, fill the jar with the kimchi mixture, pushing it down with your hand to compress it. (Tip: use a glass jar with a wide mouth, big enough for your hand to fit into.)

  16. Fill to the top. The air gaps in the daikon chunks at the bottom will keep the jar from overflowing while fermenting. Wipe jar clean before sealing.

  17. Can serve immediately, or allow to sit at room temperature for one day before refrigerating.

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