Kimchi Recipe (Napa Cabbage Kimchi) | How to Make Easy Kimchi - Simple Korean Food

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt can enhance flavor without added cost.

Korean chili flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor, while cayenne is often more affordable.

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is similar in texture, while green cabbage is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave syrup can be more cost-effective.

Cut the cabbage lengthwise through the stem into quarters.

Sprinkle the salt into each cabbage layer.

Place the cabbage in a large bowl.

Add enough water to cover the cabbage.

Put a plate on top of the cabbage and weigh it down with something heavy.

Let stand for 1 hour. After 30 minutes, change the cabbage from the bottom to the top. Continue to stand for 30 minutes. After 1 hour, the cabbage starts to soften.

Rinse the cabbage with water 1 or 2 times and drain in a colander.

Blend the pear, onion, garlic, ginger and fish sauce until smooth texture. Set aside for using.

Stir thoroughly the rice flour with water until it's smooth, with no clumps, then turn on the heat.

On low heat, stir until the texture becomes clumpy. Add the sugar and stir until the sugar is dissolved. Set aside for use.

Cut the vegetables. Cut the daikon radish and carrot, peeled and cut into matchsticks. Cut the scallion into long-sized pieces.

Combine the vegetables, rice porridge, spice paste, and chili powder.

Using your hands, gently work the paste into the cabbage until they are thoroughly coated.

Pack the kimchi into the container. Let the kimchi stand at room temperature for 2 to 3 days.

The Kimchi is commonly sliced and added to soups and hotpots or chopped to be stirred through rice.

Cooking Techniques

Spice Level:

Dietary

Allergens