Description
A warm, tangy homemade kimchi that brings comfort and flavor to every meal.
Ingredients
Scale
- 1 medium head Napa Cabbage, cut into quarters and core removed
- 1/4 cup Iodine-free Sea Salt or Kosher Salt
- as needed cup Water (distilled or filtered)
- 1 tbsp Grated Garlic
- 1 tsp Grated Fresh Ginger
- 1 tsp Granulated Sugar
- 2 tbsp Fish Sauce or Salted Shrimp Paste
- 1 to 5 tbsp Korean Red Pepper Flakes (Gochugaru)
- 8 oz Korean Radish or Daikon Radish, cut into bite-sized pieces
- 4 medium Scallions, cut into 1-inch pieces
Instructions
- Rinse the cabbage and cut into quarters, removing the core.
- Place the cabbage in a large bowl and sprinkle salt between the leaves.
- Add water to cover the cabbage if needed and press down so the leaves soften. Let it sit for one to two hours.
- Rinse the cabbage thoroughly under cool water to remove excess salt, then drain well.
- In a bowl, mix garlic, ginger, sugar, fish sauce, and gochugaru until the paste looks glossy.
- Taste the paste and adjust seasonings as needed.
- Cut radish into bite-sized pieces and scallions into 1-inch pieces.
- Wearing gloves, spread the paste between the cabbage leaves and toss with radish and scallions.
- Press the kimchi into clean glass jars, leaving space at the top for gases to expand.
- Cover loosely and let jars sit at room temperature for one to three days to ferment.
- After fermenting, store in the fridge, enjoying the kimchi as it develops flavor over time.
Notes
Adjust gochugaru based on spice preference. Store kimchi properly under brine for freshness.
- Prep Time: 120 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: kimchi, fermented food, Korean cuisine, healthy side dish