Description
Simple kimchi is an easy and beginner-friendly fermented Korean side dish featuring crunchy Napa cabbage and a flavorful mix of spicy, tangy, and savory ingredients. This recipe requires minimal equipment and ingredients, making it perfect for home cooks looking to add a healthy, probiotic-rich punch to their meals. Customize the spice level and enjoy fresh, vibrant kimchi that enhances any dish.
Ingredients
Scale
Vegetables
- 1 medium head Napa cabbage
- 1 medium carrot, julienned
- 3–4 green onions, chopped
Salting and Brine
- 1/4 cup coarse sea salt
- Water, as needed (for soaking cabbage and making paste)
Kimchi Paste
- 2–3 tablespoons Korean red pepper flakes (gochugaru) – adjust to taste
- 4–5 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 tablespoons fish sauce (or soy sauce/miso paste for vegetarian/vegan option)
Instructions
- Prepare and Salt the Cabbage: Cut the Napa cabbage into quarters and soak in cold water. Sprinkle coarse sea salt between all the cabbage leaves, then soak the cabbage in salted water for 1-2 hours, turning occasionally to soften and draw out moisture, essential for crisp fermentation.
- Rinse and Drain: After salting, rinse the cabbage thoroughly under cold running water 2-3 times to remove excess salt. Drain the cabbage well to prevent overly salty kimchi.
- Make the Kimchi Paste: In a bowl, combine minced garlic, grated ginger, Korean red pepper flakes (gochugaru), fish sauce, and a splash of water to form a thick paste. Adjust the amount of gochugaru to achieve your preferred spice level.
- Mix Vegetables and Paste: Add the julienned carrot and chopped green onions to the kimchi paste. Mix well, then massage this mixture thoroughly into each leaf of the cabbage quarters, ensuring even coating.
- Pack and Ferment: Firmly pack the coated cabbage into a clean, airtight container or jar, leaving some space at the top for air circulation. Let ferment at room temperature for 1-2 days, then refrigerate. Fermentation time varies; taste often to reach desired tanginess.
Notes
- Use fresh Napa cabbage for crispier, more flavorful kimchi.
- Balance salt carefully for optimal texture and taste; do not rush the salting step.
- Adjust the spice level gradually by controlling the amount of gochugaru added.
- Keep all tools and containers clean and sterilized to avoid unwanted bacteria.
- Store kimchi in cool temperatures to slow fermentation and prevent over-souring.
- Prep Time: 30 minutes (plus 1-2 hours salting time)
- Cook Time: 0 minutes (fermentation time: 1-2 days at room temperature)
- Category: Appetizers
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg