Join me in Pab's Kitchen as we craft the perfect 4 kg batch of homemade Kimchi! From salting napa cabbage to creating a savory porridge base and blending a mouthwatering paste of garlic, ginger, and Korean spices, this recipe is a culinary masterpiece. Discover the art of layering vibrant vegetables and fermenting our creation for two nights to achieve its signature tangy flavor. Subscribe for more delicious recipes and enjoy the exquisite flavors of homemade Kimchi with Pab's Kitchen!
#KimchiMasterpiece #HomemadeDelights #KoreanCuisine #PabsKitchenAdventure
For 4 kg Kimchi
For salting cabbage
300kg napa cabbage
160g sea salt or kosher
For making porridge
2 cups water
2 tbsp sweet rice flour (glutinous rice flour or All-purpose flour)
2 tbsp brown or white sugar
Vegetables
200g Korean radish matchsticks or daikon radish
100g carrot matchsticks
100g green onion chopped
100g chopped Asian chives, optional (substitute with 3 to 4 green onions chopped)
Seasoning and spices
20 to 25 garlic cloves blended
1 tbsp ginger blended
200g or one medium onion blended
¼ cup of fermented salted shrimp with its brine
2 cups korean red pepper flakes or to your taste
½ cup fish sauce
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