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Description
Learn how to make delicious homemade kimchi with this easy, beginner-friendly recipe. Ferment your own healthy, probiotic-rich vegetables at home.
Ingredients
Scale
- 1 head Napa cabbage (about 2 pounds)
- 1/4 cup kosher salt
- 1/4 cup Korean chili flakes (gochugaru)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 cup julienned daikon radish
- 1/4 cup julienned carrot
- 2 green onions, chopped
Instructions
- Cut the Napa cabbage into quarters lengthwise, then chop into bite-sized pieces.
- In a large bowl, toss the cabbage with kosher salt. Let it sit for 1 hour, tossing every 20 minutes, until wilted.
- Rinse the cabbage thoroughly under cold water and drain well.
- In a separate bowl, combine gochugaru, fish sauce, sugar, minced garlic, and grated ginger. Mix well.
- Add the julienned daikon radish, carrot, and chopped green onions to the cabbage.
- Pour the chili paste mixture over the vegetables and mix thoroughly until everything is evenly coated.
- Pack the kimchi tightly into a clean jar or container, pressing down to remove air pockets. Leave about an inch of headspace.
- Let the kimchi ferment at room temperature for 1-3 days, or until it reaches your desired level of sourness. You may see bubbles forming.
- Once fermented, transfer the kimchi to the refrigerator to slow down the fermentation process.
- Enjoy your homemade kimchi!
Notes
- You can adjust the amount of gochugaru to control the spiciness.
- For a vegetarian/vegan version, omit the fish sauce and use a plant-based alternative or soy sauce.
- Ensure your jars and hands are clean to prevent unwanted mold.
- Taste the kimchi daily during room temperature fermentation to find your preferred tanginess.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Condiment/Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 3g
- Sodium: 700mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: homemade kimchi recipe, easy kimchi fermentation, fermented vegetable recipes, quick kimchi at home, healthy fermented foods, probiotic veggie recipes, beginner kimchi making, spicy fermented cabbage, DIY Korean kimchi, simple fermented veggies