Home made Kimchi- Japanese home cooking class in Tokyo

Kimchi taught by a Korean friend is a handy and easy-to-make dish. It's a food you should definitely incorporate during the season for delicious Chinese cabbage.

Kimchi- Japanese home cooking class in Tokyo

Kimchi- Japanese home cooking class in Tokyo

INGREDIENTS

• 1 Chinese cabbage (napa cabbage)

• 3 tbsp salt

• 1 small green leek (green part only)

• 1 large piece of ginger

• 7 cloves of garlic

• 1 apple (or pear)

• 100 cc rice porridge

• 3 tbsp fish sauce

• 3 tbsp Korean chili pepper flakes

Kimchi- Japanese home cooking class in Tokyo

Kimchi- Japanese home cooking class in Tokyo

How to make rice porridge

1. Put 90 ml of rice and 800 ml of water in a pot. Bring to a boil over medium heat.

2. Stir once, lower the heat, and simmer gently for 20–30 minutes until soft.

DIRECTIONS

1. Wash the cabbage and cut it into bite-sized pieces. Sprinkle with 3 tbsp of salt and let it sit for about 3 hours (or overnight). ★You can adjust the saltiness later.

2. After 3 hours, gently squeeze out excess water from the cabbage.

3. Cut the green leek into 5 cm pieces.

4. In a large bowl, combine the cabbage, leek, and chili pepper flakes. Add the fish sauce and mix well.

5. In a blender, combine the apple, garlic, ginger, and rice porridge, then blend until smooth.

6. Add this mixture to the cabbage and mix thoroughly.

Kimchi- Japanese home cooking class in Tokyo

Tips

★You can enjoy the kimchi right away, but it tastes even better if you let it ferment at room temperature for one day.
★Try serving your homemade kimchi over hot white rice with a drizzle of sesame oil and a sprinkle of shredded nori—it’s delicious!

Kimchi- Japanese home cooking class in Tokyo

Please book from here.