This kimchi recipe is a beginner’s guide and makes traditional Korean kimchi easily. You can enjoy the healthy benefit of homemade kimchi with this easy kimchi recipe.
Open up the cabbage from the white stem part using your hand. It should open up easily. Cut each cabbage half on the stem and open up again.
Dice cabbage leaves into large chunks. For the large outer leaves, slice them in half lengthwise first, then dice into chunks.
In a large bowl, put in a small layer of cabbage chunks and sprinkle about 2-3 tablespoons of coarse sea salt over the cabbage. Repeat the process.
Let the cabbage soak for 2 hours, turning them upside down a couple of times during the soaking. Rinse and drain, pressing to remove excess water.
Combine onion, garlic, ginger, apple (or pear), sugar, Korean anchovy sauce, salted shrimp, and cooked rice in a blender.
Pour in sea kelp stock (or water) to allow the blade to mix the ingredients. Process everything until smooth.
Pour the onion and fruit puree in a large mixing bowl. Add Korean chili flakes, and other kimchi paste ingredients; mix well.
Add kimchi paste to cabbage and mix well to coat evenly. (Wear kitchen rubber gloves to protect your hands from getting stained)
Put kimchi in an airtight glass jar. Let it sit in room temperature for 1-2 days (depending on the temperature). Transfer your kimchi to the refrigerator and store it for 4-5 days before you serve.