Homemade Kimchi
A traditional Korean fermented cabbage with spicy, tangy flavor and gut-friendly probiotics.
Ingredients
Salting
- 1 head napa cabbage cut into 2-inch pieces
- 0.5 cup kosher salt
- water to cover
Spice Paste
- 1 tablespoon grated ginger
- 4 cloves garlic minced
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 teaspoon granulated sugar
- 3 tablespoons fish sauce
- 4 scallions cut into 1-inch pieces
Instructions
Salting
- Cut the napa cabbage into 2-inch pieces. Place in a bowl, sprinkle with kosher salt, add enough water to cover, and let sit for 1–2 hours, tossing every 30 minutes until leaves are pliable.1 head napa cabbage, 0.5 cup kosher salt, water
- Rinse the salted cabbage under cold running water three times. Drain in a colander for 20 minutes.1 head napa cabbage
Spice Paste
- In a bowl, combine grated ginger, minced garlic, gochugaru, sugar, and fish sauce to form a paste. Stir in sliced scallions.1 tablespoon grated ginger, 4 cloves garlic, 2 tablespoons gochugaru (Korean red pepper flakes), 1 teaspoon granulated sugar, 3 tablespoons fish sauce
- Wearing gloves, massage the spice paste into the drained cabbage until every leaf is evenly coated.
- Pack the mixture into a clean quart jar, leaving 1 inch of headspace. Press down to release air, cover loosely, and ferment at room temperature for 1–5 days, checking daily for soft bubbling around the edges.
Notes
Wear gloves when mixing the spice paste to protect your skin.
Use clean utensils to scoop kimchi from the jar each time to prevent contamination and extend shelf life.
Nutrition
Serving: 250gCalories: 15kcalCarbohydrates: 3g
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