The spicy condiment I put on EVERYTHING! 💯 My Easy Homemade Kimchi | Marion's Kitchen

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more nutritious, while green cabbage is often less expensive.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a budget-friendly alternative for a vegetarian option.

Cut the napa cabbage in half and remove the core.

Cut the cabbage into three centimeter chunks for bite-sized pieces.

Rinse the cabbage under running water to clean it.

In a bowl, sprinkle salt over the cabbage and mix well, letting it sit for about 2 hours, turning occasionally.

Prepare the kimchi paste by blending Korean chili flakes, garlic, ginger, sugar, fish sauce, and a regular pear until smooth.

Slice green onions into strips and peel the daikon, then cut it into batons.

After 2 hours, rinse the cabbage to remove excess salt but retain some flavor.

Combine the rinsed cabbage, sliced green onions, daikon, and kimchi paste, mixing well with tongs or gloves.

Pack the mixture tightly into a sterilized jar, leaving some space at the top.

Let the kimchi ferment at room temperature for 2-3 days before storing it in the refrigerator.

Equipment Needed

Spice Level:

Dietary

Allergens