Traditional kimchi recipe

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How khổng lồ make classic napa cabbage kimchi (aka baechu-kimchi/pogi-kimchi) – a tangy, savory, spicy Korean fermented cabbage và ultimate side dish! This Korean kimchi recipe is simple to follow, naturally gluten-free, & the spice levels can be adapted!

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Step 6: Prepare the vegetables

First, peel the radish and carrots. Then, use a vegetable peeler, mandoline, or knife, if your knife skills are good enough, khổng lồ shred the radish và carrot into tin noodle-like julienned pieces(around ¼ inch/0.6 centimet thin maximum).Alternatively, you can cut them into matchsticks.

Then cut the green onions (scallions) & chives into small pieces. Mine were around ½-1 inch/1.3-2.5 cm each, but you could cut them even smaller.