Kimuchi is traditional Korean spicy pickles. The most popular one is with Chinese cabbage and there are other varieties, cucumber, white radish and so on.
To make real Kimuchi it takes about one week. You should make a base with chili, salt, apple, pickled squid, ginger, garlic, shrimps, oyster, bla, bla, bla… So much work. Actually it is worth it, but I can cheat with Japanese ready base.
- Kimuchi base by Momoya in Japan. You can use it for wok, soup, BBQ and so on as well
- Cut Chinese cabbage, mix with 1-1.5% amount of salt and leave for 1 hour – 1 night
- After an hour there will be a lot of water
- Squeeze out the salt water
- Mix with Kimuchi base. After 1 hour is ready! You can keep some weeks