Description
Learn how to make delicious homemade kimchi with this easy-to-follow guide.
Ingredients
Scale
- 1 medium Napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 carrot, julienned
- 4 green onions, chopped
Instructions
- Cut the Napa cabbage into quarters and remove the core.
- In a large bowl, dissolve the sea salt in water and soak the cabbage for 2 hours.
- Rinse the cabbage under cold water and drain well.
- In a separate bowl, mix together the ginger, garlic, fish sauce, sugar, and Korean red pepper flakes to create the kimchi paste.
- Add the drained cabbage, carrot, and green onions to the paste and mix thoroughly.
- Pack the mixture tightly into a clean jar, leaving some space at the top for fermentation.
- Seal the jar and let it sit at room temperature for 1-5 days, depending on your desired level of fermentation.
- Once fermented, store the kimchi in the refrigerator.
Notes
- Adjust the amount of gochugaru to control the spiciness.
- Kimchi can be eaten fresh or after a few days of fermentation.
- Use gloves when handling the kimchi paste to avoid skin irritation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 1g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg