How To Make Kimchi in Nepali Kitchen: Easy 5-Steps Recipe

Nepali culture has grown with vast diversity. We have our own things that get us going but our loving nature has embraced many cultures from other parts of the world.

‘How to make Kimchi’ is the recent most-asked question in Nepal. With the reach of Korean fancy culture through Dramas and Music, Kimchi has been quite famous in Nepal. So, here to answer that question.

How To Make Kimchi?

You are all set and ready to get your hands spicy to enjoy the taste and smell and everything else that comes along with it. Hope you are.

Ingredients For Kimchi

1 head napa cabbage, shredded and rinsed
1 small radish,
Salt – to the needed taste
6 peeled cloves garlic
1 small white onion
1 (1 inch) piece fresh ginger
1 tbs rice vinegar
¼ cup water
1 chopped ripe persimmon
1 chopped Cucumber
3 minced medium green Onions
1 pinch red pepper flakes

Drive for the taste of Korean recipes. Korean Achar is what Kimchi is.

Step 1: Salt the Cabbage

Napa Cabbage needs to be salted and kept for 2-3 hours before it can be used for the Kimchi.
It drains the water from the cabbage that needs to be washed and readied for later use.

Step 2: Cook The Flour

Get ready with the ingredients and enter the Kitchen.
Boil water in the pan and add flour with continuous stirring.
When It’s cooked well pour it into a bowl.

Step 3: Get ready with the Paste

Make a paste of Onion and Garlic.
Take it in a bowl and mix it with Flour Paste.
Add Korean Chili Powder in it and mix them with your hand, as it works better.

Step 4: Spice and Ingredients with Paste

Add minced and cut Carrot and Radish to the mix.
Next, add cut green garlic with it.
Add 3 spoons of Sugar.
Add some salt according to your taste.
Now make a proper mixture of all the ingredients.

Step 5: Cabbage roll with the Paste

Take the Napa Cabbage and layer it with the prepared mixture.
It should be completely covered with the paste.
Making use of this process, you can have a lot of prepared Kimchi that can be stored too.

Step 5: Serve and Taste

Take it on a plate and serve it well with the taste of Korean flavor.
It is best to store it, sealed in a jar as it gets fermented to perfection. It takes about 7-10 days.

Before You End This Article

Cooking and Preparing Kimchi with ‘How to Make Kimchi guide’ is a fun experience, that gives an insight into the foreign culture and tradition. Making the preparation with your family for something new is an experience that you must go through once so that you can store it and have the daily taste of that love every day.

Tips Nepal: To Make Kimchi: Food Vlog