KIMCHI 배추김치 – by Fiona lau

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Kimchi 배추김치 – by Fiona Lau
Nothing can beat  Homemade Always Best!


  • 1.5 – 2kg of Napa cabbage
  • 1/3 cup of coarse sea salt
  • 2 cups Cold water
  • 150g of radish, peeled and cut into 2inch matchsticks
  • 150g of carrot,peeled and cut into 2 inch matchsticks

For Kimchi Paste

  • 1x Pear
  • 4 cloves garlic peeled and cut into small piece
  • 2 big onion peeled and cut into small piece 
  • One 1-inch piece of fresh ginger, peeled and cut into small piece
  • 1/2 cup of fish sauce
  • 1/2 cup of salted Cincalok
  • 1 tablespoon of Anchovy Powder (Optional)
  • 1 tablespoon of sugar
  • 1 cups of red chili pepper flakes
  • 2 tablespoon of Gochujang (Korea hot pepper paste)
  • 3 Tbs. any preserve Jam


  • 50g of chives, cut into 2 inch matchsticks
  • 4 Tbsp. Toasted sesame seeds

– Cut Napa Cabbage into bite size pieces and place in a large bowl. Sprinkle with the salt and set aside for about 40 mins to release water.

– Drain the Napa cabbage, and rinse with cold water to remove excess salt. 3 time
– Squeeze out the excess water, set aside
– In a blender, combine apple, pear, garlic, onion and ginger,
 preserve Jam  whirl until it smooth (Puree).
– Pour the puree into the big bowl and combine in the fish sauce, salted Cincalok , Anchovy Powder, sugar, Gochujang, and red chili pepper flakes, mix till become pasty.

– Next is combine in the radish, carrot and chives till until evenly combined.
– Spice mixture is ready to use.
– Combine the Napa cabbage and the spice mixture bit by bit till finish.

– Make sure the Napa cabbage are well combined and coated with spice mixture.

– keep refrigerator to continue fermentation or you can just eat immediate I prefer too cos is sweet and chruncy
– Yummylicious Kimchi is ready to serve.
– Well fermented Kimchi can keep for 2 month in refrigerator.

By |2019-01-07T12:27:04+08:00November 12th, 2015|Kim Chi|0 Comments

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