Simple Way to How To Make Kimchi Ramen

Traditional Kimchi

Boil 600 ml of water.

Recipe Summary Traditional Kimchi

If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.

Ingredients | How To Make Kimchi Ramen

1 head napa cabbage, shredded and rinsed

1 small radish, cubed

coarse salt to taste

6 cloves garlic, peeled

1 small white onion

1 (1 inch) piece fresh ginger

1 tablespoon rice vinegar

¼ cup water, or as needed

1 ripe persimmon, chopped

1 cucumber, chopped (Optional)

3 medium green onions, minced

1 pinch red pepper flakes, or to taste

Directions

Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.

Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.

Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.

Transfer kimchi to airtight containers and refrigerate for 3 days.

You can use apple instead of persimmon.

Info | How To Make Kimchi Ramen

prep: 2 hrs 30 mins additional: 3 days total: 3 days Servings: 24 Yield: 3 pints

TAG : Traditional Kimchi

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