Easy Kimchi
Recipe GLPR6e656370ba405b
A vibrant and simple homemade kimchi featuring crisp napa cabbage fermented with gochugaru (Korean red chili powder), aromatic garlic, fragrant fish sauce, and fresh green onions. This traditional Korean condiment is bold, spicy, and tangy—perfect as a side dish or flavor-packed addition to any meal. The fermentation process develops complex umami flavors while creating a crunchy, satisfying texture that improves over several days.
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Ingredients
5 tablespoons Sea salt
½ head Napa cabbage, halved
1 tablespoon Korean red chili powder (gochugaru)
1 tablespoon Red chili flakes, crushed
3 Garlic cloves, minced
3 tablespoons Korean fish sauce
1 tablespoon Sugar
1 tablespoon Apple juice
5 Green onions, chopped
3 tablespoons Rice vinegar
Sesame oil
Sesame seeds
Directions
Clean the napa cabbage thoroughly and cut it into quarters lengthwise. Rinse each piece under cold water to remove any dirt.
In a large bowl, dissolve the sea salt in about 6 cups of cold water to create a brine. Submerge the cabbage quarters in the brine and let them soak for 2 to 3 hours at room temperature. This wilts the leaves slightly and seasons the cabbage from within.
Drain the cabbage thoroughly, pressing gently to remove excess brine. Rinse each piece lightly under cool running water to remove surface salt, then pat dry with clean paper towels.
In a small bowl, combine the gochugaru, crushed chili flakes, minced garlic, fish sauce, sugar, and apple juice. Stir well until you have a uniform, fragrant paste.
Lay the drained cabbage pieces on a clean work surface. Working with one piece at a time, spread the chili paste generously between each leaf, starting from the outer layers and working toward the center. Make sure to coat all layers evenly.
Once all cabbage pieces are coated, add the chopped green onions to the remaining paste in the bowl and mix gently.
Transfer the coated cabbage and any remaining paste into a clean glass jar or container. Pack it down gently so the kimchi is submerged in its own juices. If needed, add a small amount of water to ensure the cabbage stays covered.
Cover the jar loosely (not airtight) to allow gases to escape during fermentation. Leave at room temperature for 2 to 7 days, tasting it daily after the second day until it reaches your desired level of fermentation and tanginess.
Once fermented to your liking, seal the jar and refrigerate. Serve cold or at room temperature, drizzled with rice vinegar and sesame oil, and garnished with sesame seeds.
