Workflow

This credential proves that the owner can teach someone else to make Kimchi based on the following process:

Prepare supplies and tools

Prepare everything you need for the making of the Kimchi:

• A medium-sized bowl

• A grater

• Spoon

• A knife

• A small pot

• A container to leave the Napa cabbage in salt

• A container for the Kimchi

• Gloves

Prepare ingredients

Porridge:

• Rice flour (or potato starch for gluten-free option)

• Water

• Dashi/Kombu (optional)

Seasoning:

• Chili flakes

• Ginger

• Garlic

Main ingredients:

• Napa cabbage

• Daikon radish

• Carrot

• Scallions

• Salt

• Fish sauce

• Shrimps

Prepare napa cabbage

Cut the cabbage in quarters starting from the stem and bathe it in a mix of 5 cups of water and 1/2 cup of salt. Then, cover each leaf of the cabbage with salt, place the quarters in a container and pour the salt water over it. Let it sit for 6-8 hours, and rotate every now and then.

Prepare "porridge"

Mix 1 Tbsp of rice flour in 1/2 cup of hot water, mix to dissolve into paste.

Optionally, cook the dashi for 5 min in 1.5 cup of water for the dashima broth.

Make the spice paste

Mix chili, garlic, ginger with rice paste and 1/2 cup of water (or dashima broth) in your bowl.

Cut main ingredients

Cut all the veggies into strips using your grater. Also cut your fruit or vegetable and shrimps.

Mix the veggies into spice paste

Mix the vegetables into the spice paste you made before. Add fish sauce or salt if you like. It should be very salty.

Spread vegetables and spice paste on the cabbage

Spread the paste over all leaves and cut off the stem. Set the largest leaf aside, place all leaves into your jar and cover it up with the largest leaf. Press down on everything to remove any bubbles.

Rinse your bowl with water (or dashima broth) and pour it into your jar, so the liquid covers everything. Close the lid tightly.

Ferment for two days and store in fridge

Leave the jar at room temperature anywhere for one to two days. After that the fermentation is complete and you can store it in the fridge. The taste evolves over the course of the following two weeks, during which you should eat it.