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Korean Kimchi Recipe

Korean Kimchi Recipe

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Prep Time 40 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 1 large napa cabbage (about 2 lbs)
  • 1/4 cup coarse sea salt
  • 1/2 cup gochugaru (Korean red pepper flakes)
  • 1/4 cup fish sauce
  • 1 tbsp sugar
  • 6 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 4 scallions, cut into 2-inch pieces
  • 1/4 cup water

Method
 

  1. Cut the cabbage into 2-inch pieces, massage with salt for 3 minutes, and let sit 30 minutes.
  2. Rinse the cabbage thoroughly under cold water until no longer overly salty, then drain well.
  3. Stir together gochugaru, fish sauce, sugar, garlic, ginger, and water into a thick paste.
  4. Toss the drained cabbage and scallions with the paste until evenly coated.
  5. Pack tightly into a clean jar, press down, and ferment at room temperature 24 to 48 hours.
  6. Chill in the fridge and serve cold or at room temperature.

Notes

Fermentation time depends on your kitchen's warmth; taste after 24 hours. The kimchi will keep fermenting slowly in the fridge and becomes more sour over several weeks. Always use clean utensils when serving.