Description
This Easy Korean Kimchi recipe offers a flavorful and authentic homemade kimchi using Napa cabbage, daikon, and a spicy chili paste mixture. Fermented traditionally, it delivers the perfect balance of tangy, spicy, and umami flavors that develop beautifully over a few days at room temperature before refrigeration.
Ingredients
Scale
Main Ingredients
- 1 (about 1kg/2.2 lb) Chinese cabbage (Napa cabbage or wombok)
- 1/3 cup sea salt
- 1/3 cup Gochugaru (Korean chili flakes)
- 5 garlic cloves, chopped
- 1 tbsp chopped fresh ginger
- 1 tbsp white sugar
- 1 pear, peeled, chopped
- 1 medium daikon (about 250g/9 oz), peeled and julienned
- 3 spring onions (scallions), sliced into roughly 4cm batons
- 1/4 cup fish sauce
Instructions
- Prepare and salt the cabbage: Cut the Chinese cabbage into quarters lengthways and then crosswise into 2-3 cm pieces. Rinse under cold running water and drain well. Place in a very large bowl, sprinkle evenly with sea salt, and toss using your hands to coat. Set aside and toss every 30 minutes for 2 hours to allow the salt to draw out moisture and soften the cabbage.
- Make the chili paste: While the cabbage is salting, combine fish sauce, Gochugaru, chopped garlic, ginger, white sugar, and peeled chopped pear in a food processor. Blend until a smooth and spicy chili paste forms.
- Rinse and combine vegetables: Drain the salted cabbage and rinse thoroughly under running water to remove excess salt. Taste to confirm it is no longer too salty. Drain well. Rinse the bowl, then return the cabbage to it. Add the julienned daikon and sliced spring onions.
- Mix with chili paste: Add the prepared chili paste to the cabbage mixture. Using tongs or gloved hands, massage the paste thoroughly into the vegetables, ensuring even distribution. Taste and adjust seasoning with additional chili flakes or sugar if needed.
- Jar and ferment: Transfer the kimchi tightly into sterilized jars using tongs. Seal and leave the jars at room temperature for 3 days to ferment and develop flavor. Afterward, store the kimchi in the refrigerator where it will continue developing and remain good for up to 6 months.
Notes
- Wear gloves when mixing the chili paste with vegetables to protect skin from irritation.
- Use sterilized jars to prevent contamination and spoilage during fermentation.
- Fermentation times may vary based on room temperature; warmer rooms will speed up fermentation.
- If you prefer less heat, reduce the amount of Gochugaru chili flakes.
- Kimchi flavor improves and deepens with longer fermentation, but consume within 6 months for best quality.
- Prep Time: 2 hours 30 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Korean
Keywords: Korean kimchi, fermented vegetables, Napa cabbage kimchi, homemade kimchi, spicy kimchi, traditional kimchi
