Description
A classic homemade kimchi recipe featuring napa cabbage and a blend of flavorful ingredients that celebrates culinary heritage.
Ingredients
Scale
- 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)
Instructions
- Prepare and Salt the Cabbage: After rinsing and draining your cabbage, massage the salt into the leaves to ensure an even distribution. Allow it to sit for two hours.
- Rinse and Drain: Thoroughly rinse the salted cabbage under cold water and drain it well, ensuring no extra moisture remains.
- Make the Kimchi Paste: In a bowl, combine the grated garlic, ginger, granulated sugar, fish sauce (or shrimp paste), and Korean red pepper flakes. Adjust the amount of gochugaru based on your spice preferences.
- Combine Everything: Chop the drained cabbage into bite-sized pieces. Add the chopped cabbage, Korean radish (or daikon), and scallions to the kimchi paste. Mix everything well until all ingredients are coated in the paste.
- Pack the Jar: Transfer the mixture into a clean jar. Press down firmly to prevent air pockets, leaving some space at the top to allow for fermentation.
- Ferment at Room Temperature: Cover the jar loosely and let it ferment at room temperature for 1 to 5 days. Check it daily to make sure it’s fermenting to your taste.
Notes
Customize your kimchi by adjusting the spice level to suit your palate. Store in a glass jar to avoid lingering odors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 1g
- Sodium: 700mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: kimchi, napa cabbage, fermented vegetables
