Description
Discover the vibrant and flavorful world of Easy Homemade Kimchi, a classic Korean side dish that’s simple to make and packed with probiotic goodness. This recipe features crunchy napa cabbage, aromatic garlic, and a spicy kick from Korean red pepper flakes. Perfect for beginners and seasoned cooks alike, this versatile condiment can elevate any meal. Enjoy it straight from the jar or add it to rice bowls, tacos, or salads for a delightful twist.
Ingredients
Scale
- 1 medium Napa cabbage (about 2–3 pounds)
- 1/2 cup coarse sea salt
- 6 cloves garlic, minced
- 1-inch piece ginger, grated
- 1/2 cup Korean red pepper flakes (gochugaru) (adjust to taste)
- 1 tablespoon sugar
- 4 green onions, chopped
- 1/4 cup fish sauce or soy sauce
Instructions
- 1. Prepare the Cabbage: Cut the napa cabbage into quarters lengthwise and chop into bite-sized pieces. Place in a large bowl, sprinkle with sea salt, toss to coat, and let sit for 1-2 hours until wilted.
- 2. Rinse and Drain: Rinse the wilting cabbage under cold water to remove excess salt. Drain well and set aside.
- 3. Make the Sauce: In a mixing bowl, combine minced garlic, grated ginger, gochugaru, sugar, and fish sauce (or soy sauce). Mix until you have a thick paste.
- 4. Combine Ingredients: In a large mixing bowl, toss the drained cabbage with chopped green onions and the spicy sauce mixture until evenly coated.
- 5. Pack into Jars: Transfer the kimchi mixture into clean jars or airtight containers, pressing down firmly to release air bubbles as you fill them.
- 6. Ferment: Seal jars tightly and let sit at room temperature for 1-2 days based on desired fermentation level before transferring to the refrigerator.
- Prep Time: 20 minutes
- Cook Time: N/A (Fermentation time varies)
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup (100g)
- Calories: 30
- Sugar: 0g
- Sodium: 550mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg