Kimchi is a Korean appetizer that goes with many different dishes. It also works great as an ingredient in a dish with noodles, rice or a soup base. Usually this dish is spicy thanks to the chili powder, but the taste depends on the preferences of the preparer. I invite you to try my version of Kimchi 🙂


250 g Napa cabbage
1 tablespoon salt
3 tablespoon chili powder
4 tablespoon sweet chili powder
1 tablespoon liquid seasoning
2 garlic cloves, minced
½ tablespoon fresh ginger, grated
2 medium-sized carrots, shredded
40 g green onions, cut into inch


Cut cabbage into half lengthwise and chop each piece for 1 inch. Place the cabbage into a large bowl and sprinkle with salt. Using your hand, rub and mix the salt into the cabbage and leave for an hour to soften. Squeeze the cabbage (do not discard the liquid). Add chili powder, sweet chili powder, liquid seasoning, garlic and ginger. Mix thoroughly using hands to combine cabbage with spices. Add carrots and the green onions. Mix well. Transfer into a jar and leave at least 1 inch of space on top. Cover the jar and place at cool area, out of sunlight for 2-5 days for fermentation. After fermentation refrigerate the kimchi for a week and it is ready. Consume for 2-3 months.


carrot, chili, chinese cabbage, garlic, ginger, green onion, korean, salt

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