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Kimchi

Shruthi
Kimchi is a traditional Korean fermented vegetable dish.It is known for its tangy, spicy, savory, and complex flavor.Napa cabbage is commonly used in one of the most popular varieties.Garlic, ginger, scallions, and Korean chili flakes add bold flavor.The fermentation process gradually develops the dish's characteristic taste.Kimchi can be enjoyed as a side dish or used in many Korean recipes.
Print Recipe
Prep Time 45 minutes
Cook Time 1 day
Total Time 1 day 45 minutes
Course Side Dish
Cuisine korean
Servings 4
Calories 30 kcal

Ingredients
  

For Salting the Cabbage

  • 1 large Napa cabbage
  • ½ cup coarse sea salt or kosher salt
  • Water, as needed

For the Kimchi Seasoning Paste

  • ¼ cup Korean chili flakes (gochugaru), or according to taste
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, peeled
  • 1 small onion
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce, optional
  • 2 tablespoons water

Vegetables

  • 4 scallions, cut into pieces
  • 1 small carrot, julienned
  • ½ cup Korean radish or daikon radish, julienned

Instructions
 

Prepare the Cabbage

  • Cut the Napa cabbage lengthwise into quarters.
    Remove the tough base while keeping enough of the leaves attached.
    Cut the cabbage into manageable pieces if preferred.

Salt the Cabbage

  • Place the cabbage in a large bowl.
    Sprinkle salt between the leaves and over the thicker sections.
    Add enough water to help the cabbage soften.

Allow the Cabbage to Rest

  • Let the cabbage rest for approximately 1½–2 hours.
    Turn the cabbage occasionally so it softens evenly.

Drain Completely

  • Place the cabbage in a colander.
    Allow it to drain thoroughly while preparing the seasoning paste.

Prepare the Seasoning Base

  • Add the garlic, ginger, onion, sugar, fish sauce, and water to a blender or food processor.
    Blend until smooth.

Add the Vegetables

  • Add the scallions, julienned carrot, and radish to the seasoning paste.
    Mix until the vegetables are evenly coated.

Season the Cabbage

  • Wearing food-safe gloves, gently spread the seasoning mixture between the cabbage leaves.
    Make sure the cabbage is evenly coated.

Pack the Kimchi

  • Place the seasoned cabbage into a clean glass jar or suitable fermentation container.
    Press the kimchi down gently to remove large air pockets.
    Leave some space at the top because fermentation may create gas and liquid.

Check the Kimchi

  • Taste the kimchi after the first day.
    Once it reaches your preferred level of tanginess, transfer it to the refrigerator.

Refrigerate

  • Refrigeration slows the fermentation process.
    The flavor will continue to develop gradually over time.

Serve

  • Serve kimchi as a side dish with rice and other Korean meals.
    You can also use it in fried rice, soups, stews, noodles, or pancakes.

Notes

  • Salt: Use coarse salt rather than finely powdered table salt when possible.
  • Cabbage: Napa cabbage is commonly used for classic cabbage kimchi.
  • Gochugaru: Korean chili flakes provide the characteristic color and flavor.
  • Fish sauce: It adds savory depth but can be omitted or replaced for a vegetarian version.
  • Fermentation: Fermentation time depends on temperature and personal preference.
  • Container: Use a clean container with sufficient space for expansion.
  • Flavor: Kimchi becomes more sour and complex as it continues to ferment.
  • Refrigeration: Refrigeration slows fermentation but does not completely stop it.

 

Keyword Easy Kimchi Recipe, Fermented Vegetables, Homemade Kimchi, Korean Kimchi, Korean Side Dish, Napa Cabbage Kimchi