Easy Homemade Kimchi

• 4 cups napa cabbage, shredded
• 1 tablespoon coarse sea salt
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sugar
• 1/2 cup Korean radish or daikon, julienned
• 4 green onions, cut into 1-inch pieces
• 1/4 cup kimchi brine or water
• 1/4 cup gochugaru (Korean chili flakes)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger

Steps

1. 1 Dissolve salt in 4 cups water. Submerge cabbage in brine, weight down, and let sit for 1-2 hours.
2. 2 Rinse cabbage thoroughly, then drain well.
3. 3 In a bowl, mix fish sauce, sugar, radish, green onions, brine, gochugaru, garlic, and ginger.
4. 4 Add cabbage to spice mix, ensuring each leaf is coated. Pack tightly into a clean jar.
5. 5 Let sit at room temperature for 1-2 days, then refrigerate. Flavor develops over time.
6. 6 Check daily for bubbles and push the cabbage below the brine surface.

Nutrition

Tips

• Always use clean utensils to avoid contamination.
• For a milder kimchi, reduce gochugaru to 2 tablespoons.
• Substitute napa cabbage with Chinese cabbage if preferred.
• Use distilled water if your tap water is chlorinated.
• Ensure the internal temperature of any added proteins reaches 165°F for safety.

Storage

Store kimchi in the refrigerator for up to 1 month. Freeze for longer storage, though texture may change. Reheat gently in a saucepan.

Serving Suggestions

• Serve as a side with Korean BBQ.
• Add to fried rice for extra zing.
• Use as a topping for ramen or noodles.
• Mix into scrambled eggs for a spicy kick.

FAQ