The Easiest & Simplest Kimchi Recipe
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The Easiest & Simplest Kimchi Recipe
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Easy Kimchi Recipe: Korean Spicy Fermented Napa cabbage – perfect for beginners. Quick to make & packed with authentic flavor!
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Ingredients
Main Ingredients
- 2 Napa cabbage
- ½ cup sea salt
- 3.5 oz daikon radish cut into matchsticks
- 3.5 oz carrot cut into matchsticks
- 4 scallions cut into 1.5-inch pieces
Rice Paste
- ½ cup water 120g
- 2 tsp glutinous rice flour or regular rice flour
- 1 tsp granulated sugar
Kimchi Sauce
- 1.75 oz garlic about 3-4 cloves, peeled
- 1.75 oz onion about ¼ medium onion, peeled
- 1.75 oz pear about ⅓ pear, peeled and cored, or Korean pear, apple, kiwi
- 1.75 oz fish sauce
- 1.75 oz gochugaru to taste, up to ½ cup (2.8oz/80g, Korean chili flakes
- 0.35 oz ginger peeled
Instructions
Preparing the Napa Cabbage:
- Cut the Napa cabbage into four pieces. Tip: First, make a cut at the base and then gently pull apart the leaves with your hands to keep them intact.
- Generously sprinkle salt on all the leaves, especially on the thicker stem. Let the cabbage rest for 8 hours, flipping it after 4 hours. It’s ready when it becomes flexible and bends easily without breaking.
- Rinse the cabbage thoroughly with water to remove excess salt. Tip: Taste a small piece to check the saltiness.
- Gently squeeze out excess water and let the cabbage drain in a colander for about 30 minutes.
Preparing the Kimchi Paste:
- Mix glutinous rice flour with water and cook over medium heat until it thickens. Alternatively, you can heat it in the microwave for 1.5 minutes, stirring once.
- Blend the pear, onion, garlic, ginger, cooked rice, and fish sauce with a bit of water until smooth.
- Combine the paste with gochugaru (Korean chili flakes) and the sliced daikon and carrot matchsticks to create a fragrant kimchi mixture.
Fermenting:
- Cut the cabbage into small, bite-sized pieces. Carefully mix it with the kimchi paste, ensuring each leaf is evenly coated.
- Pack the kimchi into a glass jar and let it ferment at room temperature:- Summer: 12–24 hours- Winter: 1–2 days
- After fermentation, store the kimchi in the refrigerator to extend its shelf life.
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