Kimchi

KimchiPiquant and pungent, this easy-to-make kimchi is delicious when fresh, with a flavor that develops as it matures.

Summary

  • CourseCondiments & Pickles
  • CuisineBest
  • Yield0
  • Cooking Time0 minutes
  • Preperation Time0 minutes
  • Total Time0 minutes

Ingredients

napa cabbage (~ half a large head)
1500 grams
sea salt
1/4 cup
onions (~1/4 large onion)
50 grams
garlic (~half a head)
30 grams
fresh ginger (~ 1.25 centimeters, cut into coins)
15 grams
apple (~1/2 apple)
65 grams
Saeujeot (salted brine shrimp)
3 tablespoons
cooked short-grain rice
3 tablespoons
myeolchijeot (fermented anchovies or fish sauce)
1 tablespoon
granulated sugar (optional)
2 teaspoons
Korean radish (~1/4 radish shredded)
150 grams
carrot (~1 large carrot shredded)
150 grams
scallions (thinly sliced)
4
garlic chives (cut into 2 inch lengths)
35 grams
gochugaru (Korean chili flakes)
1/2 cup

Steps

  1. Quick easy kimchi recipe.
    Remove the core from the cabbage and cut it into 3"x3" pieces. In a very large bowl or clean bucket, add the napa cabbage and toss with the salt.
  2. Quick easy kimchi recipe.
    Cover the cabbage with cold water. Put this in a room temperature place for 24 hours. This removes some of the excess water from the cabbage making it crunchier and it also begins the fermentation process.
  3. Quick easy kimchi recipe.
    The next day, put the onion, garlic, ginger, apple, saeujeot, cooked rice, myeolchijeot, and sugar in a blender or food processor and process until you have a smooth paste.
  4. Quick easy kimchi recipe.
    In a medium sized bowl, add the radish, carrots, scallions, garlic chives and gochugaru along with the mixture from the blender. Put on some food-safe gloves and squish the mixture together with one hand. Taste the mixture and add more gochugaru if you want it spicier.
  5. Quick easy kimchi recipe.
    Drain the cabbage then return it to the bowl along with the seasoned vegetables. Toss the mixture together with your hands until everything is very well combined.
  6. Your kimchi is edible right away, but it's best to let it ferment in a cool place for at least a week.