Simple Kimchi

Name: Simple Kimchi
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1100g Chinese cabbage; 2 piece Red bell pepper; 6 piece Red chili pepper; 80 g celery; 80 g Garlic; 100 g Sugar; 15 g chicken essence; 50 g Chili powder; 100 g Bright Red Zhejiang Vinegar

A beginner-friendly take on Korean kimchi where napa cabbage is salted until wilted, then coated with a blender-made chili paste of fruit, garlic, and aromatics for a quick homemade ferment.

24 hrNewEasy Pickled & Preserved Pickle Mild Spicy

Instructions

1
Remove the bad outer parts of the cabbage and rinse the outer leaves.
2
Pat dry, cut into four pieces. Sprinkle salt evenly layer by layer, and marinate for 1-2 hours until water is released.
3
During the process of pickling cabbage, prepare the other ingredients.
4
Cut the ingredients and vegetables into small pieces.
5
Get the seasoning ready.
6
Blend the ingredients and seasonings together in a food processor until smooth, and the chili sauce is ready.
7
After marinating for 2 hours, the Chinese cabbage has noticeably softened.
8
Squeeze the water out of the pickled Chinese cabbage.
9
Starting from the root of the Chinese cabbage, spread the prepared chili sauce layer by layer, place it in a sealed storage container, refrigerate it to marinate, and it can be eaten after 24 hours.