componentL2 · intermediateHistory unverifiedscratch: kitchen
Long-ferment kimchi
kimchi-classic · pickle · Korean
About
Napa kimchi fermented longer for sharper funk and softer leaf.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Napa cabbage kimchi
- L2 Long-ferment kimchi · this page
- L3 Seafood-paste kimchi
Uses
- Napa cabbage 1000 g
- Salt 40 g
- Gochugaru 45 g
- Minced garlic 25 g
- Fresh ginger 15 g
- Scallion 40 g
- Fish sauce 25 g
- Sugar 10 g
Preparations used
Used in
- Bulgogi dish
- Advanced Bulgogi dish
- Classic Bulgogi dish
- Kimchi fried rice dish
- Advanced Kimchi fried rice dish
- Classic Kimchi fried rice dish
- Kimchi jjigae dish
- Advanced kimchi jjigae dish
- Classic Kimchi jjigae dish
- Kimchi quesadilla dish
- Sundubu jjigae dish
- Advanced Sundubu jjigae dish
- Classic Sundubu jjigae dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 1000.0 g Napa cabbagepath kimchi-classic → napa-cabbage
- 45.0 g Gochugarupath kimchi-classic → gochugaru
- 40.0 g Saltpath kimchi-classic → salt
- 40.0 g Scallionpath kimchi-classic → scallion
- 25.0 g Fish saucepath kimchi-classic → fish-sauce
- 25.0 g Garlicpath kimchi-classic → minced-garlic → garlic
- 15.0 g Fresh gingerpath kimchi-classic → ginger
- 10.0 g Sugarpath kimchi-classic → sugar