A quick and easy kimchi recipe that still packs a punch and perfect for weekday banchan
Course Side Dish
Diet Gluten Free, Low Calorie, Vegetarian
Prep Time 2hours10minutes
Total Time 30minutes
½cuphot pepper flakes
Cut 1 large napa cabbage in half lengthwise. Then cut each half into quarters. Wash each piece throughly and place into a sieve with a large bowl underneath.
Add ½ cup kosher salt and use your hands to ensure to each piece is covered in salt. Let sit for 2 hours.
After 2 hours, rinse the cabbage several times under cold water. Let cabbage drain.
In a separate bowl, make the spice paste. Mix ½ cup hot pepper flakes, ⅓ cup fish sauce, 1 tablespoon sugar, 3 cloves minced garlic, 3 stalks of scallions, and a handful of julienned daikon. Mix well until it forms a thick paste.
Put on a pair of gloves and use your hands to spread the paste on the cabbage. Ensure that each piece is evenly and well coated.
Store in sealed jar.
Recipe from www.theflouredcamera.com
Quick and Easy Kimchi https://www.theflouredcamera.com/quick-easy-homemade-kimchi/