Easy Homemade Kimchi

local_grocery_store Ingredients

• 1 head napa cabbage, roughly chopped
• 1/4 cup kosher salt
• 1 daikon radish, julienned
• 2 carrots, julienned
• 4 green onions, sliced
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons fish sauce
• 1 tablespoon sugar

restaurant_menu Method

1. 1.Place the chopped cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage for a few minutes until it starts to soften.
2. 2.Add water to the bowl until the cabbage is fully submerged. Place a plate or lid on top to keep the cabbage submerged. Let it sit for 2 hours.
3. 3.Rinse the cabbage well under cold water to remove excess salt. Drain and set aside.
4. 4.In a separate bowl, combine the daikon radish, carrots, green onions, garlic, ginger, gochugaru, fish sauce, and sugar. Mix well to combine.
5. 5.Add the drained cabbage to the bowl and toss everything together until the cabbage is well coated with the seasoning mixture.
6. 6.Transfer the kimchi to clean, airtight jars, pressing it down firmly to remove any air bubbles. Leave about an inch of headspace at the top.
7. 7.Seal the jars and let the kimchi ferment at room temperature for 1 to 2 days. Then, transfer it to the refrigerator and let it ferment for another 4 to 5 days before enjoying.
8. 8.Serve your homemade kimchi as a side dish, on top of rice bowls, or in your favorite Korean dishes. It's spicy, tangy, and full of flavor!

lightbulb_outline Tips

• chevron_rightFor a milder kimchi, reduce the amount of gochugaru.
• chevron_rightFeel free to add other vegetables like radishes or cucumbers to your kimchi for extra crunch.
• chevron_rightThe longer you let your kimchi ferment, the tangier it will become. Taste it along the way to find your preferred level of fermentation.
• chevron_rightStore your kimchi in the refrigerator and it will keep for several weeks.