Description
Learn how to make a Traditional Korean Kimchi Recipe at home with this easy-to-follow guide. Packed with bold flavors, probiotics, and rich in tradition, this recipe is perfect for beginners and kimchi lovers alike!
Ingredients
Scale
- 1 large Napa cabbage (about 2–3 lbs)
- 1/4 cup coarse sea salt
- 4 cups water
- 1/4 cup Korean chili flakes (gochugaru)
- 5 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons fish sauce (or soy sauce for a vegan version)
- 1 tablespoon sugar
- 1/4 cup julienned radish
- 2 green onions, chopped
Instructions
- Cut the Napa cabbage lengthwise into quarters and remove the core.
- Dissolve sea salt in water and soak the cabbage quarters, ensuring even coating. Let sit for 6 hours, flipping every 2 hours. Rinse thoroughly and drain.
- In a bowl, mix gochugaru, minced garlic, grated ginger, fish sauce (or soy sauce), sugar, and a small amount of water to create a paste.
- Spread the paste onto each cabbage leaf evenly, adding radish and green onions as you go.
- Tightly pack the coated cabbage into an airtight container or jar, pressing down to remove air bubbles.
- Leave the jar at room temperature for 1–2 days, then transfer to the refrigerator. Let the kimchi ferment for 1–2 weeks for optimal flavor.
Notes
- Adjust spice levels by varying the amount of gochugaru.
- Ensure all ingredients are evenly coated to maximize flavor.
- Use clean jars to prevent contamination during fermentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (fermentation required)
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 1 g
- Sodium: 250 mg
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg