bhella
Culinary Explorer
Hey everyone! Thought I’d share a simple kimchi recipe that I’ve been making lately—it’s spicy, tangy, and full of flavor. Perfect for anyone who wants to try making their own kimchi at home! This is a basic version, so feel free to adjust the heat or sweetness to your liking.
Give it a try and let me know how it turns out, or if you’ve got any tips for perfecting homemade kimchi!
Ingredients:
- 1 medium napa cabbage (about 2 lbs)
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon sugar
- 1 tablespoon grated ginger
- 3-4 cloves garlic, minced
- 4 green onions, chopped
- 1 medium carrot, julienned
- 1-2 tablespoons fish sauce (optional, or sub with soy sauce for vegan)
- 1/4 cup Korean red pepper flakes (gochugaru) – adjust to your spice level
Instructions:
- Prep the Cabbage: Cut the cabbage into quarters, then into bite-sized pieces. In a large bowl, dissolve the salt in water and soak the cabbage for about 1-2 hours, turning it occasionally. Rinse well and drain.
- Make the Paste: In a separate bowl, mix the sugar, ginger, garlic, fish sauce, and gochugaru until it forms a paste. Add more pepper flakes if you want it extra spicy!
- Combine: Add the green onions and carrots to the cabbage, then mix in the spicy paste. Use your hands (gloves help!) to massage the paste into the cabbage and veggies until they’re coated.
- Pack & Ferment: Pack everything tightly into a clean glass jar, pressing it down to release any air bubbles. Leave about an inch of space at the top. Cover loosely and let it sit at room temperature for 1-3 days, depending on how tangy you like it.
- Enjoy or Store: Once it reaches your preferred tanginess, store it in the fridge. It gets better over time, so let the flavors deepen if you can wait!
Give it a try and let me know how it turns out, or if you’ve got any tips for perfecting homemade kimchi!
