Easy & Delicious Kimchi
A simple and flavorful homemade kimchi recipe packed with probiotics and customizable to your taste.
Ingredients
For the kimchi
- 1 head Napa cabbage, chopped into bite-sized pieces
- 0.5 cup Coarse sea salt, for brining
- 1 cup Water, used to mix with kimchi paste
- 0.5 cup Gochugaru (Korean red pepper flakes), adjust based on spice preference
- 4 cloves Garlic, crushed
- 1 inch Ginger, minced
- 1 tbsp Sugar
- 2 tbsp Fish sauce (optional), add for an umami boost
- 4 stalks Green onions, sliced
- 1 cup Carrots (optional), julienned
Instructions
Preparation
- Cut the napa cabbage lengthwise into quarters, then chop into bite-sized pieces.
- In a large bowl, toss the cabbage with coarse sea salt, ensuring it is thoroughly coated. Let it sit for 1 to 2 hours, turning it occasionally to allow the salt to draw out moisture.
Make the Kimchi Paste
- In a separate bowl, mix 1 cup of water, gochugaru, crushed garlic, minced ginger, and sugar until you have a smooth paste.
- If using fish sauce, add it at this stage and stir to combine.
Rinse the Cabbage
- After the soaking period, rinse the cabbage thoroughly under cold water to wash off excess salt. Drain well.
Combine Ingredients
- In a large mixing bowl, combine the drained cabbage, kimchi paste, sliced green onions, and julienned carrots (if using).
- Use your hands (gloved, if you prefer) to combine everything well, ensuring the vegetables are evenly coated.
Pack into Jars
- Transfer the mixture into clean, air-tight jars, leaving some space at the top for fermentation. Press down firmly to remove air pockets.
Ferment
- Seal the jars and leave them at room temperature for 1-2 days until bubbly. After that, transfer them to the refrigerator.
Notes
Properly stored, kimchi should last several weeks in the refrigerator, getting better with time. You can customize it by adding other ingredients like radishes or cucumbers.