Easy Korean Fermented Cabbage Kimchi Recipe (Print Version)
Learn to make authentic Korean fermented cabbage kimchi at home. This easy recipe guides you through traditional methods for a spicy, tangy, probiotic-rich side dish.
# Recipe Info:
Prep Time: 75 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 105 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Crisp Cabbage Base
01 -
2 large heads napa cabbage (about 5-6 lbs)
02 -
1/2 cup coarse sea salt (for brining)
→ The Fiery Flavor Paste
03 -
1/2 cup Korean chili flakes (gochugaru)
04 -
1 head garlic, minced (about 10-12 cloves)
05 -
1 (2-inch) piece fresh ginger, grated
06 -
1/2 medium yellow onion, roughly chopped
07 -
1/4 cup fish sauce
08 -
1 tbsp salted shrimp paste (saeujeot)
09 -
1 bunch green onions, chopped into 1-inch pieces
10 -
1 cup daikon radish, julienned
→ Sweet & Savory Fermentation Boosters
11 -
2 tbsp glutinous rice flour
12 -
1 cup water
13 -
2 tbsp granulated sugar
14 -
1/2 medium Asian pear, grated
# Instructions:
01 -
Quarter 2 large heads napa cabbage (about 5-6 lbs) lengthwise, then chop into 2-inch pieces. In a very large bowl, rub the cabbage thoroughly with 1/2 cup coarse sea salt. Let sit for 1.5-2 hours, turning every 30 minutes, until softened. This is crucial for crisp Easy Korean Fermented Cabbage Kimchi.
02 -
In a small saucepan, whisk 2 tbsp glutinous rice flour with 1 cup water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat, stir in 2 tbsp granulated sugar, and let cool completely.
03 -
In a food processor, combine 1 head minced garlic (about 10-12 cloves), 1 (2-inch) piece grated fresh ginger, 1/2 medium yellow onion, 1/4 cup fish sauce, 1 tbsp salted shrimp paste (saeujeot), and 1/2 medium grated Asian pear. Blend until a smooth paste forms.
04 -
In a large bowl, combine the cooled rice porridge, the blended flavor base, 1/2 cup Korean chili flakes (gochugaru), 1 bunch chopped green onions, and 1 cup julienned daikon radish. Mix thoroughly to create the vibrant paste for your Easy Korean Fermented Cabbage Kimchi.
05 -
After brining, thoroughly rinse the cabbage under cold running water 2-3 times to remove excess salt. Squeeze gently to remove as much water as possible. Ensure it's well-drained for optimal fermentation and flavor absorption.
06 -
Wearing food-safe gloves, add the rinsed and drained cabbage to the bowl with the kimchi paste. Mix and massage the paste into every piece of cabbage, ensuring even coverage. Work your way through all the cabbage for delicious Easy Korean Fermented Cabbage Kimchi.
07 -
Tightly pack the coated cabbage into clean, airtight containers or jars, leaving about 1-2 inches of headspace. Press down firmly to remove any air bubbles. Store at room temperature for 1-2 days to ferment, then transfer to the refrigerator.
# Notes:
01 -
Always wear food-safe gloves when handling the kimchi paste to protect your hands from the chili and prevent irritation.
02 -
Store your Easy Korean Fermented Cabbage Kimchi in the refrigerator for several months. The flavor will deepen and become more sour over time.
03 -
Enjoy your homemade kimchi as a side dish with almost any meal, stirred into fried rice, or as a topping for ramen or stews.
04 -
For a vegetarian version, omit the fish sauce and salted shrimp paste, and use an equal amount of soy sauce or a vegetarian fish sauce alternative.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Cutting board
03 -
Sharp knife
04 -
Food processor
05 -
Small saucepan
06 -
Airtight fermentation jar or container
07 -
Gloves
# Nutrition Facts (Per Serving):
Calories: 55 kcal
Total Fat: 0 g
Total Carbohydrate: 10 g
Protein: 3 g