Easy Korean Kimchi Recipe (Video)

Ingredients

• 900 g Napa cabbage (note 1 )
• 60 g salt (note 2)
• 16 g glutinous rice flour (note 3)
• 240 ml water
• 24 g sugar
• 40 g ginger (peeled)
• 40 g onion (peeled and roughly diced)
• 50 g garlic cloves (peeled)
• 25 g shrimp paste (note 4)
• 30 ml fish sauce (note 5)
• 60 g chilli flakes (gochugaru (note 6))
• 100 g asian pear (optional)
• 50 g scallions
• 80 g carrot
• 100 g daikon

Instructions

1. 1

   --- Prepare the cabbage ---

2. 2

   Wash the cabbage under cold running tap water, then cut it into 5-centimeter or 2-inch strips across. Rub the salt into the cabbage. Gently press it but do not bruise or break the cabbage. Let it sit at room temperature for 30 minutes.

3. 3

   --- Cook the slurry ---

4. 4

   Meanwhile, you cook the slurry. Combine the water, sugar and glutinous rice flour in a saucepan. Whisk and heat on medium until it simmers and thickens. Set aside to cool slightly.

5. 5

   --- Make the chili paste ---

6. 6

   While the slurry cools and the cabbage salts, you make the chili paste. Combine peeled garlic, peeled ginger, roughly diced onion, fish sauce, shrimp paste, pear, and chili flakes into a blender into a blender.

7. 7

   Blend until you have a smooth paste with no visible bits of garlic, ginger or other large chunks of ingredients.

8. 8

   --- Cut the vegetables ---

9. 9

   Peel and then cut the carrot and daikon radish into thin strips about 5 centimeters long. Cut the cilantro at a slight angle into roughly the same size pieces and add to the rest of the veggies.

10. 10

    --- Mix and ferment ---

11. 11

    By now, your cabbage will be ready. It should have released quite a bit of water and will be sitting in a brine. Wash it off briefly to get rid of the excess brine and salt. Gently squeeze it dry, taking care not to break or bruise it too much.

12. 12

    Combine the chili paste, fresh vegetables and cabbage into a bowl. Use latex food-grade gloves to mix it very well. Kimchi is full of spicy chili, and if you have sensitive skin, it could react and cause some discomfort.

13. 13

    Prepare a clean sterilized glass jar or fermentation crock. Fill the vessel 80% to the top. Allow the extra headspace for expanding gas production during fermentation. Close with a rubber glove or loosely fitting lid. Put a date onto it to keep track of when you started it. Ferment at room temperature for up to 5 days. Place a tray or container underneath the fermentation vessel in case it spills out. Release the gas buildup and taste it daily to track the progress. Once you are happy with it, store it in the fridge for up to 3 months.