Ingredients for Mr N's Kimchee Base
- Garlic Cloves
- 1/4 cup small, salted shrimp, rinsed
- 2 tablespoons fish sauce
- Hot Red Pepper
- 1 tablespoon sugar
- Ginger Juice
- 2 tablespoons salted anchovies, rinsed and finely chopped
- 1 medium Napa cabbage (about 2 lbs), cored and cut into 2-inch pieces
- 2 tablespoons kosher salt
- Green Onion
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mr N's Kimchee Base? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mr N's Kimchee Base
- In a large bowl, combine the salt and water. Add the Napa cabbage and cucumbers; gently massage to ensure even salt distribution. Let stand for 2 hours.
- Rinse the cabbage and cucumbers thoroughly to remove excess salt. Squeeze out as much water as possible.
- In a separate bowl, combine the gochugaru, gochujang, garlic, ginger, salted shrimp, anchovies, fish sauce, and sugar. Mix thoroughly.
- Add the drained cabbage and cucumbers to the spice mixture, ensuring they are evenly coated.
- Pack the kimchee into a clean glass jar, pressing down firmly to remove air pockets. Leave about an inch of space at the top.
- Cover the jar and let it ferment at room temperature for 2-3 days, checking for desired sourness (taste test!). Refrigerate to slow down fermentation.
- Enjoy your homemade kimchee! The flavor will continue to develop over time in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1295 g
Sugar
127g
Fat
0g
Carbs
14g
