Easy Homemade Kimchi
Crisp, tangy napa cabbage kimchi you can make at home with simple ingredients. It gets better every day and keeps for weeks.
Prep time30 min
Cook time0 min
Total time30 min
Servings12 servings
DifficultyEasy
Ingredients
- 1 large napa cabbage (about 1.5kg)
- 1/2 cup coarse salt
- 3 tbsp rice flour
- 2 tbsp sugar
- 1/2 cup gochugaru (Korean chili flakes)
- 1/4 cup fish sauce
- 6 garlic cloves, minced
- 1 tbsp minced ginger
- 4 spring onions, cut into pieces
Instructions
- 1Cut the cabbage into quarters, then into bite-size pieces. Toss with the salt and leave for 1.5-2 hours, turning once.
- 2Rinse the cabbage well and drain thoroughly.
- 3Make the paste: whisk the rice flour into a cup of water and bring to a simmer until thickened, then cool and mix with the sugar, gochugaru, fish sauce, garlic and ginger.
- 4Toss the cabbage and spring onions with the paste until every piece is coated.
- 5Pack into a clean jar, pressing down to remove air pockets.
- 6Leave at room temperature for 1-2 days to ferment, then refrigerate.
Tips
- Taste after a day and refrigerate when it reaches the tang you like.
- Use glass or plastic containers — metal can react with the ferment.
- It will keep for weeks in the fridge and gets more sour over time.
