- Jar with lid (for fermenting kimchi)
- Kimchi brining bucket or food-safe container with a spigot (optional, but helps monitor fermentation progress)
- Cheese cloth and rubber bands (to strain the kimchi before fermentation)
- Mortar and pestle (for grinding garlic, ginger, and other ingredients)
- Cutting board (to prepare vegetables like napa cabbage, daikon radish, carrots)
- Knife or mandoline slicer (for uniformly cutting vegetables)
- Mixing bowl (for combining kimchi seasoning and mixing with vegetables)
- Food-safe weight plate (to press down on the veggies to help release liquid during fermentation)
- Spatula or wooden spoon (for stirring during cooking and preparation stages)
- Large glass jar or crock with an airtight lid (optional, but can be used for storing finished kimchi if you prefer non-fermented versions to store longer)
1 (3-pound) head Napa cabbage
2 tablespoons chopped garlic
1 tablespoon chopped peeled ginger
2 tablespoons Asian fish sauce
2 teaspoons distilled white vinegar
1 bunch scallions, chopped (1 cup)
3 tablespoons sesame seeds, toasted and crushed with side of heavy knife
2 to 3 tablespoons coarse Korean hot red-pepper flakes
1/2 (1-pound) Asian pear
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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