Description
This homemade kimchi recipe is a delicious and spicy way to enjoy napa cabbage. Perfect for breakfast, lunch, or dinner!
Ingredients
Scale
- 4 lbs napa cabbage (chopped into large bite-sized pieces)
- 2 tbsp coarse salt
- 1 cup water
- 3 ts sweet rice flour
- 2 ts sugar
- 1 large carrot (minced or shredded)
- 4 green onions (sliced thinly)
- 1 inch ginger (peeled and minced)
- 8 cloves garlic (minced)
- 1/4 onion (minced)
- 1/2 cup gochugaru (Korean red hot pepper flakes)
- 2 tbsp fish sauce (plus additional to taste)
Instructions
- Begin by removing any discolored leaves from the cabbage, then using a sharp knife cut off the base. Then cut the cabbage in half lengthwise, and remove the tough core.
- Chop the cabbage into largish bite-sized pieces, and place in a large bowl. Add 2 tbsp of coarse salt, and mix the salt into the cabbage by hand.
- Leave the salted cabbage for one hour (at room temperature), tossing every 20 minutes. At the end of the hour, rinse the cabbage under running water. Then using your hands, squeeze the cabbage, doing your best to remove as much moisture as you can.
- Add the water and sweet rice flour to a small saucepan, and whisk together over medium heat. Stir/whisk constantly for around 7-10 minutes until the mixture thickens, then add the sugar and cook for another minute. Remove from the heat and allow to cool.
- Prepare your veggies by thinly slicing the green onions, and mincing the carrot, ginger, garlic, and onion. Using a food processor will help make this step super easy!
- Combine the green onions, garlic, ginger, carrot, and onion along with the gochugaru, fish sauce, and cooled rice flour mixture in a small bowl and mix well.
- Add the kimchi paste to the napa cabbage and mix well by hand. Food prep gloves are great to use during this step, but by all means you can use your bare hands.
- Taste! Feel free to add more sugar if you prefer your kimchi sweeter, and more fish sauce if you want to taste more salt.
- To store, place your kimchi in an airtight container (I love using glass jars) and store in your refrigerator.
- Enjoy for breakfast, lunch, and dinner!
Notes
- Use fresh ingredients for the best flavor.
- Adjust the spice level by varying the amount of gochugaru.
- Kimchi can be enjoyed right away but tastes even better after fermenting for a few days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2 g
- Sodium: 1000 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg