4-Step Homemade Kimchi
This dish has been optimized for 20 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 6: Garlic, Ginger, Onion, Anchovies
In a bowl, mix the blended garlic, ginger, onion along with the anchovies.
Step2 of 6: Chili Powder, Chili Flakes, Vinegar, Water, Fish Sauce, MAGGI® Ikan Bilis Stock Cube, Honey
Next, add in the chilli powder, chilli flakes, vinegar, water, fish sauce, MAGGI® Ikan Bilis Stock Cube and honey. Stir thoroughly until it forms into a paste.
Step3 of 6: Cabbage, Carrot, White Radish, Spring Onion
Add cabbage, carrots, white radish and spring onions in a bowl, add in chilli paste and toss the ingredients until it’s all evenly and thoroughly coated with the mixture.
Step4 of 6
Once done, pack kimchi into a container and compress it tightly.
Step5 of 6
Seal container and store kimchi in the refrigerator.
Step6 of 6
Eat right away, or let it sit for a few days to ferment.