Description
Learn how to make delicious and spicy Korean kimchi at home with this easy recipe. Fermented to perfection, this tangy side dish will add a punch of flavor to any meal.
Ingredients
Scale
Napa Cabbage
- 1 medium napa cabbage (about 2 pounds)
Salt Mixture
- 1/4 cup sea salt or kosher salt
- 4 cups water
Kimchi Paste
- 4 green onions, chopped
- 1 small daikon radish, julienned
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 5 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2–3 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon rice flour for porridge (optional)
Instructions
- Prepare Cabbage: Cut napa cabbage into bite-size pieces.
- Soak: Dissolve salt in water, soak cabbage until wilted, then rinse and drain.
- Make Paste: Mix fish sauce, soy sauce, sugar, garlic, ginger, gochugaru, and rice flour porridge.
- Combine Ingredients: Add green onions and daikon radish to the paste.
- Coat Cabbage: Toss cabbage with kimchi paste until coated.
- Ferment: Pack mixture into a jar, let ferment for 1-2 days, then refrigerate.
Notes
- Use gloves to avoid chili flakes staining hands.
- Substitute fish sauce with soy sauce for a vegetarian version.
- Adjust spice level to taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2g
- Sodium: 520mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
