Easy Korean Kimchi Recipe
I. Introduction
A simplified homemade kimchi with a Filipino twist—fermented napa cabbage with chili, garlic, and fish sauce. This Easy Korean Kimchi Recipe combines traditional Korean fermentation techniques with familiar Filipino flavors to create a delicious and probiotic-rich side dish.
II. Ingredients
- 1 medium napa cabbage, cut into bite-sized pieces
- 1/4 cup Korean chili flakes (gochugaru)
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1 daikon radish, julienned
- 4-5 green onions, cut into 2-inch pieces
- 1 tbsp salt for brining
III. Equipment
- Large mixing bowl
- Glass jar with lid
- Knife and cutting board
- Measuring spoons
- Rubber gloves (recommended)
IV. Instructions
- Cut the napa cabbage into bite-sized pieces and rinse briefly.
- Dissolve salt in 4 cups of water and soak the cabbage for 2 hours, then rinse and drain.
- Mix garlic, ginger, chili flakes, fish sauce, and sugar in a bowl to make the paste.
- Combine the drained cabbage with the paste, radish, and green onions, mixing thoroughly.
- Pack the mixture into clean glass jars, pressing down to remove air pockets.
- Leave about 1 inch of headspace and seal the jar.
- Let it sit at room temperature for 1-2 days, then refrigerate to slow fermentation.
- Allow to ferment for at least 1 week before eating for the best flavor.
V. Tips
Wear gloves when handling chili; burp jar daily during fermentation. Use clean utensils when removing kimchi to prevent contamination. The fermentation process speeds up in warmer temperatures. Taste periodically to monitor fermentation progress. The kimchi will continue to ferment in the refrigerator but at a much slower pace.
VI. Serving
As a side, in fried rice, or with grilled meats. This versatile kimchi pairs wonderfully with rice, can be used in kimchi fried rice, or as a flavorful addition to various dishes. It’s an excellent complement to rich, savory dishes and adds complexity to simple meals.
VII. Storage
Keeps 1-2 months refrigerated. Store in the refrigerator in airtight containers. The fermentation will continue slowly, making the kimchi more sour over time. It’s safe to eat for many months, but the taste will intensify, so consume within 2-3 months for optimal flavor.
