Super Easy Kimchi Recipe

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

Print Recipe

5 from 1 vote

Easy Kimchi

Delicious, Fermented, and best of all EASY to make!!

How much do you want to make? 1000 g

Ingredients

Metric – US Customary

• 1000 g Napa Cabbage
• 150 g Daikon Radish
• 120 g Carrots
• 90 g Green Onions
• 60 g Garlic
• 7.5 g Ginger
• 100 g White Onions
• 70 g Gochugaru Chili Flakes
• 70 g Gochujang Chili paste
• 65 g Fish Sauce weigh the liquid
• 40 g Soy Sauce weigh the liquid
• 10 g Fermented Shrimp Paste

For the Porridge

• 160 g water
• 7.5 g glutenous rice flour you can sub this ingredient with potato starch
• 15 g turbinado sugar

Instructions

Processing the cabbage

• Wash the cabbage and cut into quarters. Chop the cabbage into 1.5 – 2 inch pieces
• Weigh the chopped cabbage and enter that weight into the box that reads how much do you want to make. Once you do that all of the ingredients will auto calculate
• Create a brine solution for your cabbage by mixing 16 parts water to 1 part salt (1 gallon of water to 1 cup of salt). Add this to your cabbage. Make sure that your cabbage is fully submerged in the brine. Weigh it down if necessary. Let it soak over night.
• The next day rinse your cabbage 3 times in fresh water and let drain while you prepare your vegetables.

Vegetable Prep

• Clean and peel your daikon radish and carrots. Cut them in matchsticks pieces. Set aside. Next puree your garlic, onions, and ginger in a food processor. Finally rough chop at a diagonal the green onions.
• Separate the green onion tops and bottoms. Chop the green onion tops
• Next puree garlic, onions, green onion bottoms, and ginger in a blender.

Make your porridge:

• Combine water, rice flour, and sugar and heat till thickened. You can also flavor the water with a vegetable stock or with mushrooms and seaweed for additional flavor. Be sure to strain out any solids before using.

Mix the Spices

• Combine the chili flakes, the chili paste, soy sauce, fish sauce, and shrimp paste in a bowl and whisk.

Mix Everything Together

• In a bin or bowl mix the spice blend, the onion garlic ginger puree, and the porridge together. Let this mixture cool down before adding it to the cabbage.
• Once you liquid mixture has cooled down to room temperature, add it along with all of your vegetables to the cabbage. Mix well to combine

Ferment the Kimchi

• Place the Kimchi in a fermenting vessel and make sure the cabbage mixture is below your liquid level. As your kimchi ferments the kimchi and liquid level will expand so be sure to give yourself 3-4 inches of head space in your fermenting vessel.
• Let the Kimchi sit out at room temperature for 2-5 days. If you are in a warm area like 75f (23.8c) then you will only let your kimchi ferment for 2 days. If you are in a cooler area like 65f – 68f (18.3c – 20c) the you can let your kimchi ferment for 3-5 days.
• After the kimchi has fermented for the appropriate amount of time move it to the refrigerator. You can start eating it but it will be much better the longer it ferments (2 – 4 weeks in the fridge is when start digging in).

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.