Homemade Easy Kimchi Recipe

Here's a simple and easy kimchi recipe that you can try at home. It's not too complicated, and it doesn't require a lot of specialized ingredients.

Easy Kimchi Recipe

Ingredients:

1 medium napa cabbage

1/4 cup sea salt (for salting the cabbage)

3 cups water (for soaking the cabbage)

1 tablespoon grated ginger

3 cloves garlic, minced

1 tablespoon sugar

2 tablespoons fish sauce (or soy sauce for a vegetarian option)

1 tablespoon rice vinegar

2 tablespoons gochugaru (Korean red pepper flakes) – adjust to your spice preference

2-3 tablespoons water (for the paste)

1/2 cup daikon radish, julienned (optional, but adds a nice crunch)

Instructions:

1. Prepare the Cabbage:

   • Cut the napa cabbage into quarters, then slice each quarter into smaller bite-sized pieces (about 2-inch sections).
   • Place the cabbage pieces in a large bowl and sprinkle with salt, tossing to coat the cabbage evenly.
   • Add 3 cups of water and gently mix. Let the cabbage sit for 1-2 hours, tossing once or twice, until it wilts and softens slightly. This process draws out excess water and helps soften the cabbage for fermentation.

2. Make the Kimchi Paste:

   • In a separate bowl, combine the grated ginger, minced garlic, sugar, fish sauce (or soy sauce), rice vinegar, gochugaru (Korean red pepper flakes), and a couple of tablespoons of water to form a thick paste. Adjust the spice level by adding more gochugaru if you like it hotter.

3. Rinse the Cabbage:

   • After the cabbage has softened, rinse it thoroughly under cold water to remove excess salt. Drain well.

4. Combine the Paste and Cabbage:

   • Add the kimchi paste to the drained cabbage. If you want to include daikon radish, you can add it now.
   • Wear gloves (to protect your hands from the spice) and use your hands to gently massage the paste into the cabbage, making sure each piece is coated with the spicy mixture.

5. Pack the Kimchi:

   • Pack the kimchi tightly into a clean jar or container, pressing down to remove air bubbles. Leave some space at the top, as the kimchi will expand as it ferments.
   • Seal the jar, but not too tightly, to allow gases to escape during fermentation.

6. Ferment:

   • Leave the kimchi at room temperature for 1-2 days to ferment, depending on how tangy you like it. After that, store it in the refrigerator to slow down the fermentation process.

7. Enjoy!

   • Kimchi is ready to eat once it's fermented to your liking. You can enjoy it as a side dish, in soups, or in rice dishes.

Tips:

• If you prefer milder kimchi, you can reduce the amount of gochugaru.
• The fermentation time can vary based on room temperature; warmer conditions will result in quicker fermentation.
• Kimchi can be kept in the fridge for several weeks.

Enjoy your homemade kimchi!