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Seoul-Style Kimchi for Two
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Seoul-Style Kimchi for Two

12 hServes 16Nutri-Score B€€
from @yooinoz1 import0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • napa cabbage (outer leaves removed, halved or quartered, rinsed)Produce2 pieces
  • coarse sea salt (for salting and brine)Spices720 g
  • radish (julienned)Produce0.5 pieces
  • spring onions (cut into bite-sized pieces)Produce6 pieces
  • seafood broth powder (sachet)Pantry1 piece
  • water (to dissolve the broth powder)Other100 ml
  • apple (peeled and roughly chopped)Produce0.5 pieces
  • onion (roughly chopped)Produce0.5 pieces
  • garlic (peeled)Produce15 pieces
  • ginger (peeled, chopped)Produce15 g
  • red chillies (stems removed)Produce6 pieces
  • cooked cold rice (cooked and cooled)Grains100 g
  • plum extract (maesil cheong)Pantry45 ml
  • salted shrimp (saeujeot)Fish45 g
  • coarse gochugaru (coarse Korean chilli flakes)Spices150 g
  • anchovy fish saucePantry60 ml

per serving

Nutrition

65kcal

Carbs
13 g
Proteins
2 g
Fat
1 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Blender
  • Colander
  • large container

step by step

Method

  1. Salt the cabbages

    • Remove the outer leaves, cut the cabbages into halves or quarters and rinse them.
    • Salt between the leaves, only on the stem part.
    Step 1

  2. Brine the cabbages

    • Cover the cabbages with salt water and brine until softened (6 hours in summer, 12 hours in winter).
    Step 2

  3. Rinse and drain

    • Rinse the cabbages thoroughly and drain them.
    • Let them dry for at least 3 hours.
    Step 3

  4. Prepare the vegetables

    • Mix the julienned radish with the anchovy fish sauce.
    • Cut the spring onions into bite-sized pieces.
    Step 4

  5. Make the broth

    • Dissolve the seafood broth powder in the water.
    Step 5

  6. Blend the paste base

    • Blend the apple, onion, garlic, ginger, red chillies, cold rice, plum extract, salted shrimp and seafood broth until smooth.
    Step 6

  7. Finish the kimchi paste

    • Mix the gochugaru into the blended paste.
    • Add the radish and spring onions and mix well.
    Step 7

  8. Coat the cabbages

    • Rub the paste between every cabbage leaf until well coated.
    Step 8

  9. Ferment

    • Transfer the kimchi to a container and ferment at room temperature.
    • Refrigerate once fermented.
    Step 9
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