KIMCHI 배추김치 - by Fiona lau

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Kimchi 배추김치 - by Fiona Lau
Nothing can beat  Homemade Always Best!


  • 1.5 - 2kg of Napa cabbage
  • 1/3 cup of coarse sea salt
  • 2 cups Cold water 
  • 150g of radish, peeled and cut into 2inch matchsticks
  • 150g of carrot,peeled and cut into 2 inch matchsticks

For Kimchi Paste

  • 1x Pear
  • 4 cloves garlic peeled and cut into small piece
  • 2 big onion peeled and cut into small piece 
  • One 1-inch piece of fresh ginger, peeled and cut into small piece
  • 1/2 cup of fish sauce
  • 1/2 cup of salted Cincalok
  • 1 tablespoon of Anchovy Powder (Optional)
  • 1 tablespoon of sugar
  • 1 cups of red chili pepper flakes
  • 2 tablespoon of Gochujang (Korea hot pepper paste)
  • 3 Tbs. any preserve Jam

  • 50g of chives, cut into 2 inch matchsticks
  • 4 Tbsp. Toasted sesame seeds

- Cut Napa Cabbage into bite size pieces and place in a large bowl. Sprinkle with the salt and set aside for about 40 mins to release water.

- Drain the Napa cabbage, and rinse with cold water to remove excess salt. 3 time
- Squeeze out the excess water, set aside
- In a blender, combine apple, pear, garlic, onion and ginger,
preserve Jam  whirl until it smooth (Puree).
- Pour the puree into the big bowl and combine in the fish sauce, salted Cincalok , Anchovy Powder, sugar, Gochujang, and red chili pepper flakes, mix till become pasty.

- Next is combine in the radish, carrot and chives till until evenly combined.
- Spice mixture is ready to use.
- Combine the Napa cabbage and the spice mixture bit by bit till finish.

- Make sure the Napa cabbage are well combined and coated with spice mixture.

- keep refrigerator to continue fermentation or you can just eat immediate I prefer too cos is sweet and chruncy
- Yummylicious Kimchi is ready to serve.
- Well fermented Kimchi can keep for 2 month in refrigerator.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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