Basic Kimchi Recipe

Kimchi is a staple in Korean cuisine, known for its tangy, spicy, and slightly sour flavor that brings depth and brightness to any dish. Made through a process of fermentation, kimchi is not only delicious but also rich in probiotics, which are beneficial for gut health. This basic kimchi recipe uses napa cabbage, a common choice for homemade kimchi, and requires only a handful of ingredients to create layers of flavor. Perfect for beginners, this kimchi recipe allows you to adjust the spice level to your preference, making it a versatile addition to your meals. Whether enjoyed on its own, added to rice dishes, or used in stews, homemade kimchi is a rewarding and healthy addition to any kitchen.

Ingredients

• 1 large napa cabbage (about 2–3 pounds)

• 1/4 cup sea salt (or kosher salt)

• 4 cups water

For the Kimchi Paste:

• 4 cloves garlic, minced

• 1-inch piece ginger, minced

• 1 tablespoon sugar

• 1/4 cup Korean red chili flakes (gochugaru) – adjust to taste

• 4 green onions, chopped

• 1/2 cup daikon radish, julienned (optional, for added crunch)

• 3 tablespoons fish sauce (or soy sauce for a vegetarian option)

Instructions

1. Prepare the Cabbage:

   • Cut the napa cabbage lengthwise into quarters, then chop into bite-size pieces.

   • Place cabbage pieces in a large bowl. Dissolve the salt in the water and pour it over the cabbage. Let it soak for 1-2 hours, occasionally tossing to ensure even salt distribution.

2. Rinse and Drain:

   • After soaking, rinse the cabbage under cold water a few times to remove excess salt. Drain well and set aside.

3. Make the Kimchi Paste:

   • In a small bowl, combine the minced garlic, ginger, sugar, and chili flakes. Add the fish sauce and mix until it forms a paste. Adjust spice level as desired.

4. Add Vegetables:

   • Add the chopped green onions and julienned daikon radish (if using) to the paste and mix.

5. Combine with Cabbage:

   • Wearing gloves, use your hands to coat each cabbage piece thoroughly with the paste mixture. Ensure everything is well-coated.

6. Pack and Ferment:

   • Pack the kimchi tightly into a clean glass jar, pressing down to remove air bubbles. Leave about 1 inch of space at the top to allow for expansion during fermentation.

   • Seal the jar loosely and leave it at room temperature for 1-2 days to ferment. You can taste it daily until it reaches your desired flavor, then transfer it to the fridge, where it will continue to ferment slowly and last for weeks.

Enjoying Your Kimchi

Kimchi is ready to eat after about a week in the fridge, though the flavor will continue to deepen over time. Serve it as a side dish or use it in recipes!