Homemade Kimchi
A classic Korean dish combining crisp napa cabbage, spicy red pepper, and aromatic seasonings, fermented to perfection for a tangy, savory flavor.
Servings: 6 people
Calories:
Ingredients
- 1 medium napa cabbage
- ½ cup salt
- 2 cups water
- 5 cloves garlic
- 1-inch piece ginger
- 3 tbsp Korean red pepper flakes (gochugaru)
- 2 tbsp fish sauce
- 1 tbsp sugar
- 3 green onions chopped
- 1 medium carrot julienned
Instructions
- Slice the napa cabbage lengthwise into quarters and remove the core. Dissolve ½ cup salt in 2 cups water and pour over the cabbage leaves. Gently massage until the leaves soften. Let the cabbage sit for 2 hours, turning occasionally to ensure even salting.
- Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside to remove additional moisture.
- Combine minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar in a bowl. Mix until a uniform paste forms. Add chopped green onions, julienned carrot, and daikon radish, stirring until fully incorporated.
- Gently rub the seasoning paste onto each cabbage leaf, ensuring every layer is evenly covered. Wear gloves if needed to avoid irritation from the chili flakes.
- Carefully fold the seasoned cabbage and place it into a glass jar or airtight container. Press down to remove air pockets. Leave about 1 inch of space at the top to allow fermentation gases to escape.
- Seal the jar and leave it at room temperature for 1–2 days to start the fermentation. You should see bubbles forming, indicating active fermentation. Transfer to the refrigerator after initial fermentation. Kimchi will continue to develop flavor over the next week.
Notes
Fermentation continues in the fridge; flavor intensifies over time.