How To Make Kimchi

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor while being lower in calories.

Korean red pepper flakes

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne offers heat with fewer calories, while paprika is budget-friendly.

Start by chopping the napa cabbage.

Add a lot of sea salt to the cabbage for brining.

Optionally, add water to the salt to speed up the brining process, aiming for a taste like ocean water.

Let the cabbage brine until it bends instead of snapping, indicating it's fully brined.

Chop the ginger and add it to the mixture, using whole pieces for a prettier presentation.

Add half an onion to the mixture for flavor.

Combine the garlic, ginger, green onion, and onion to create the kimchi seasoning.

Mix the ingredients well until they start to glisten, indicating the brining process is working.

Stuff the mixture into a wide-mouth jar, leaving some space at the top for fermentation.

If the cabbage had brined longer, it would be wetter and submerged in liquid.

Leave the jar slightly ajar to allow gases to escape during fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens