Homemade KimchiAJI-NO-MOTO® Umami Seasoning
- 1/4 kilo (250g) Chinese cabbage, cut into 4, lengthwise
- 1 1/2 tsps. (3.75g) Salt, coarse
- 1 Liter (1000ml) Water
- 2 Tbsps. (30ml) Water
- 1 tsp. (2g) Rice flour
- 1 tsp. (3.75g) Garlic, minced
- 1/2 tsp. (1.75g) Ginger, minced
- 1 1/2 tsps. (7.5g) Sugar
- 1/4 pack (1.2g) AJI-NO-MOTO® Umami Seasoning
- 1 1/2 tsps. (3.75ml) Fish sauce
- 2 Tbsps. (18.75g) Korean red pepper flakes
- 2 tsps. (10g) Gochujang (Korean Chili Paste)
- 1/2 cup (37.5g) Radish, chopped
- 1/2 cup (15g) Onion leeks, chopped
- RUB & RINSE. Prepare kimchi by rubbing salt on the leaves, mostly on the thick white part of the Chinese cabbage. Leave it for at least 1 hour to soften. Wash the excess salt with water then set aside.
- SIMMER. To make the kimchi paste, combine water, rice flour, garlic, ginger, sugar, AJI-NO-MOTO®, fish sauce, Korean red chili flakes, and gochujang in a saucepan. Mix and simmer until slightly thick. Remove from the heat then add radish and onion leeks. Mix well.
- COAT & FERMENT. Coat the kimchi paste on to the cabbage starting from the roots up to the leaves. Make sure to coat it evenly. Place in a plastic or glass container with a lid (do not fully close). Let it ferment at room temperature for 24-72 hours.
- SERVE. Slice kimchi into bite-size pieces then transfer to a small plate. Serve and enjoy!
You'll know that the kimchi is fermenting if the kimchi liquid contains bubbles and there is a strong sour smell. The longer the fermentation, the more sour its taste.
Good to Know Nutrition Facts
Kimchi contains probiotics (good bacteria) and prebiotics (fiber) that both help maintain a healthy gut. Reduced Sodium by 33%. Original Sodium content: 2 tsps. (10ml) Fish sauce