Kimchi
A classic Korean staple of fermented napa cabbage with a spicy, tangy kick. This homemade version is fresh, crunchy, and perfect as a side dish or in fried rice.
- Total time
- 90 min
- Servings
- 8
- Calories
- 45
- Protein
- 2g
Ingredients
- 1 head napa cabbage
- ¼ cup salt
- ½ cup gochugaru (Korean red chili flakes)
- 6 cloves garlic
- 1 tbsp ginger
- 1 medium onion
- 3 tbsp fish sauce
Instructions
- 1
Cut the 1 head napa cabbage into quarters, then chop into 2-inch pieces. Rinse and drain well.
- 2
Toss the cabbage with 1/4 cup salt in a large bowl. Let sit for 1 hour, turning occasionally, until the leaves are wilted and release liquid.
- 3
Rinse the salted cabbage thoroughly under cold water, then squeeze out excess water. Taste a piece – it should be slightly salty but not overpowering.
- 4
In a blender, combine the 6 garlic cloves, 1 tbsp ginger, 1 medium onion (chopped), 3 tbsp fish sauce, and 1/2 cup gochugaru. Blend into a smooth paste, adding 2-3 tbsp water if needed.
- 5
Wearing gloves, massage the paste into the cabbage until every piece is coated. Pack the kimchi tightly into a clean jar, pressing down to remove air bubbles.
- 6
Leave the jar at room temperature for 1-2 days, then refrigerate. It's ready to eat immediately, but develops more flavor over time.
- 7
Store in the fridge for up to 3 months. The kimchi will keep fermenting slowly – enjoy it as it gets tangier.
Tools you’ll need
- Large bowl
- Blender
- Jar with lid
- Knife
- Cutting board
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