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Korean side

Fresh Kimchi

4 small side portions of fresh kimchi.

Recipe bywjf.morris
KoreanFor four
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Total time1 hr 7 min
DifficultyModerate
Community ratingNew recipe
Per serving2.0g protein
Photograph of Fresh Kimchi
OK
Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Prepare the ingredients

    12 minHands-on

    Cut the cabbage, carrot and spring onions as listed; grate the garlic and ginger.

  2. 02

    Salt the cabbage

    1 minHands-on

    Dampen the cabbage and toss with the salting salt.

  3. 03

    Salt

    10 minHands-off · check as directed

    Leave for 10 minutes.

  4. 04

    Turn

    1 minHands-on

    Turn the cabbage.

  5. 05

    Continue salting

    10 minHands-off · check as directed

    Leave another 10 minutes.

  6. 06

    Turn again

    1 minHands-on

    Turn again.

  7. 07

    Finish salting

    10 minHands-off · check as directed

    Leave another 10 minutes, for at least 30 minutes in salt in total.

  8. 08

    Rinse and drain

    3 minHands-on

    Rinse thoroughly with cold water and drain well.

  9. 09

    Cook the paste

    4 minHands-on

    Whisk the rice flour with the paste water. Bring to a simmer and stir for 2 to 3 minutes until lightly thickened.

  10. 10

    Cool the paste

    10 minHands-off · check as directed

    Cool until no longer warm, about 10 minutes.

  11. 11

    Season the paste

    2 minHands-on

    Mix the paste with the sugar, gochugaru, fish sauce, garlic and ginger.

  12. 12

    Coat and serve

    3 minHands-on

    Using clean hands or food-safe gloves, coat the cabbage, spring onions and carrot with the paste and add the sesame seeds. Serve immediately or refrigerate until serving. This is fresh kimchi; keep it refrigerated rather than fermenting at room temperature.

Equipment check

2 items required

  • Hob and suitable pan
  • Blender if required by the method

Check the listed equipment and capacity before you start.

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