As a child, I remember the spicy, tangy aroma of kimchi wafting through my grandmother’s kitchen. Each batch was a labor of love, made from fresh ingredients and a dash of family tradition. I learned early on that kimchi is more than just a side dish; it’s a staple in Korean cuisine and holds a special place in our hearts. Making kimchi at home allows you to connect with your roots and enjoy the unique flavors that come from fermentation. This Easy & Delicious Kimchi recipe is simple enough for anyone to try and perfect for adding a kick to your meals. You’ll find it’s not just about taste; it’s about creating something meaningful in your own kitchen.
Why Make This Recipe
Making your own kimchi gives you control over the flavors and ingredients, allowing you to customize it to your liking. It’s a fun project that invites you into the world of fermentation, and the health benefits are plentiful! Kimchi is packed with probiotics, vitamins, and minerals. Plus, having homemade kimchi on hand adds a fantastic flavor boost to many dishes. You’ll always want to keep a jar nearby once you taste how good it can be!
How to Make Easy & Delicious Kimchi
Ingredients
- 1 Medium Head Napa Cabbage
- 1/4 cup Iodine-free Sea Salt or Kosher Salt
- Water (Distilled or filtered)
- 1 tbsp Grated Garlic
- 1 tsp Grated Fresh Ginger
- 1 tsp Granulated Sugar
- 2 tbsp Fish Sauce or Salted Shrimp Paste
- 1 to 5 tbsp Korean Red Pepper Flakes (Gochugaru)
- 8 oz Korean Radish or Daikon Radish
- 4 Medium Scallions (Cut into 1-inch pieces)
Directions
- Prepare and Salt the Cabbage: Cut the napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces. In a large bowl, dissolve the salt in water and soak the cabbage for about 2 hours, tossing it occasionally.
- Rinse and Drain: After soaking, rinse the cabbage thoroughly under cold water to remove excess salt. Drain it well and let it sit while you make the kimchi paste.
- Make the Kimchi Paste: In a small bowl, mix the grated garlic, grated ginger, granulated sugar, fish sauce (or salted shrimp paste), and Korean red pepper flakes. Adjust the amount of red pepper flakes to your spice preference.
- Combine Everything: In a large bowl, combine the cabbage, radish, scallions, and kimchi paste. Use your hands (wearing gloves recommended!) to mix until everything is well-coated.
- Pack the Jar: Pack the mixture tightly into a clean jar. Leave some space at the top to allow for fermentation. Seal the jar with a lid.
- Ferment at Room Temperature: Leave the jar at room temperature for 1 to 5 days, depending on how sour you like your kimchi. Check it daily and press the mixture down to keep it submerged.
How to Serve Easy & Delicious Kimchi
Kimchi can be enjoyed in many ways! Serve it as a side dish with rice, or use it to spice up meals like fried rice or stews. You can also enjoy it in sandwiches or tacos for a unique twist. Don’t be shy to experiment!
How to Store Easy & Delicious Kimchi
Once your kimchi has fermented to your liking, move it to the refrigerator. It will continue to ferment slowly and develop deeper flavors. Homemade kimchi can last for several weeks when stored properly in an airtight container.
Tips to Make Easy & Delicious Kimchi
- Adjust Spiciness: Start with a smaller amount of red pepper flakes if you’re unsure, and add more as needed.
- Use Gloves: Protect your hands when mixing the kimchi paste, as the spicy pepper can irritate your skin.
- Experiment: Feel free to add other vegetables you like, such as carrots or cucumbers, for added crunch and flavor.
Variation
For a vegetarian version, simply omit the fish sauce or substitute it with soy sauce or a vegan fish sauce alternative. You can also try adding different spices or herbs, such as a pinch of turmeric or sesame seeds, for varying flavors.
FAQs
Can I use regular cabbage instead of napa cabbage?
Yes, you can use regular cabbage, but napa cabbage gives a more authentic taste.
How long does kimchi last?
Homemade kimchi can last for several weeks in the refrigerator. The flavor will continue to develop over time.
Can I make a smaller batch?
Absolutely! You can scale down the ingredients if you want to make a smaller amount of kimchi.
Enjoy your journey into fermentation with Easy & Delicious Kimchi!
Easy & Delicious Kimchi
Ingredients
Main Ingredients
- 1 medium head Napa Cabbage Cut into quarters and core removed
- 1/4 cup Iodine-free Sea Salt or Kosher Salt For soaking the cabbage
- as needed cup Water Distilled or filtered
- 1 tbsp Grated Garlic
- 1 tsp Grated Fresh Ginger
- 1 tsp Granulated Sugar
- 2 tbsp Fish Sauce or Salted Shrimp Paste For flavoring (or can substitute for vegetarian option)
- 1 to 5 tbsp Korean Red Pepper Flakes (Gochugaru) Adjust according to spice preference
- 8 oz Korean Radish or Daikon Radish Cut into bite-sized pieces
- 4 medium Scallions Cut into 1-inch pieces
Method
Preparation
- Cut the napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces.
- In a large bowl, dissolve the salt in water and soak the cabbage for about 2 hours, tossing it occasionally.
- After soaking, rinse the cabbage thoroughly under cold water to remove excess salt. Drain it well and let it sit while you make the kimchi paste.
Making Kimchi Paste
- In a small bowl, mix the grated garlic, grated ginger, granulated sugar, fish sauce (or salted shrimp paste), and Korean red pepper flakes. Adjust the amount of red pepper flakes to your spice preference.
Combining Ingredients
- In a large bowl, combine the cabbage, radish, scallions, and kimchi paste. Use your hands (wearing gloves recommended!) to mix until everything is well-coated.
Packing and Fermenting
- Pack the mixture tightly into a clean jar. Leave some space at the top to allow for fermentation. Seal the jar with a lid.
- Leave the jar at room temperature for 1 to 5 days, depending on how sour you like your kimchi. Check it daily and press the mixture down to keep it submerged.