Easy Korean Fermented Cabbage Kimchi for Beginners (Print Version)
Learn to make authentic Korean fermented cabbage kimchi. This beginner-friendly recipe guides you through simple steps for delicious, probiotic-rich homemade kimchi.
# Recipe Info:
Prep Time: 45 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free, Low-Fat
# Ingredients:
→ The Crisp Foundation
01 -
2 1/2 lbs Napa cabbage, cut into 2-inch pieces
02 -
1/2 cup coarse sea salt (for brining)
03 -
8 cups filtered water (for brining)
→ The Fiery Fermentation Paste
04 -
1/2 cup gochugaru (Korean chili flakes)
05 -
8 cloves garlic, minced (about 2 tbsp)
06 -
1 tbsp fresh ginger, grated
07 -
1/4 cup fish sauce
08 -
1 tbsp granulated sugar
09 -
1 tbsp glutinous rice flour
10 -
1/2 cup filtered water (for rice paste)
11 -
1/2 small yellow onion, roughly chopped
→ Fresh & Vibrant Accents
12 -
1 bunch green onions (scallions), cut into 2-inch pieces
13 -
1 medium carrot, julienned
# Instructions:
01 -
Cut 2 1/2 lbs Napa cabbage into 2-inch pieces. In a large bowl, combine the cabbage with 1/2 cup coarse sea salt and 8 cups filtered water. Ensure all cabbage is submerged. Let it brine for 1.5 to 2 hours, turning every 30 minutes, until softened. This is crucial for your Easy Korean Fermented Cabbage Kimchi for Beginners.
02 -
While the cabbage brines, whisk 1 tbsp glutinous rice flour with 1/2 cup filtered water in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a translucent paste, about 2-3 minutes. Remove from heat and let it cool completely.
03 -
In a food processor or blender, combine 1/2 small yellow onion, 8 cloves garlic, and 1 tbsp fresh ginger. Process until a smooth paste forms. This aromatic base is key to the vibrant flavor of your Easy Korean Fermented Cabbage Kimchi for Beginners.
04 -
In a large bowl, combine the cooled rice paste, blended aromatics, 1/2 cup gochugaru, 1/4 cup fish sauce, and 1 tbsp granulated sugar. Mix thoroughly until a uniform, vibrant red paste forms.
05 -
Once the cabbage is brined, rinse it thoroughly under cold running water 3-4 times to remove excess salt. Squeeze gently to remove water. In a separate bowl, combine 1 bunch green onions (cut into 2-inch pieces) and 1 medium carrot (julienned).
06 -
Add the rinsed Napa cabbage, green onions, and carrots to the large bowl with the kimchi paste. Wearing gloves, thoroughly mix and massage the paste into all the vegetables until every piece is evenly coated. This ensures consistent flavor for your Easy Korean Fermented Cabbage Kimchi for Beginners.
07 -
Tightly pack the kimchi into a clean, airtight jar or container, pressing down to remove air pockets. Leave about 1-2 inches of headspace. Seal the container and let it ferment at room temperature (65-70°F) for 1-3 days, tasting daily until desired sourness is reached.
# Notes:
01 -
Always wear food-safe gloves when mixing kimchi to protect your hands from the chili flakes and prevent irritation.
02 -
Once fermented to your liking, transfer the kimchi to the refrigerator. It will continue to ferment slowly and can be stored for several weeks to months.
03 -
For a vegan version, substitute the fish sauce with an equal amount of soy sauce or a vegan fish sauce alternative. You can also add a grated apple or pear for natural sweetness instead of sugar.
04 -
Enjoy your homemade Easy Korean Fermented Cabbage Kimchi for Beginners as a side dish with almost any meal, stirred into fried rice, or added to stews and soups for a delicious tangy kick.
# Tools You'll Need:
01 -
Large bowl
02 -
Cutting board
03 -
Knife
04 -
Blender or food processor
05 -
Gloves
06 -
Airtight fermentation jar or container
# Nutrition Facts (Per Serving):
Calories: 66 kcal
Total Fat: 1 g
Total Carbohydrate: 13 g
Protein: 3 g