My FAVORITE KIMCHI Recipe -- A Small Batch DIY | FERMENTED

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.

Rinse the napa cabbage.

Cut the napa cabbage in half and remove the core.

Cut the cabbage into quarters and then into about two-inch pieces.

Peel the carrot and cut it into matchsticks.

Place the cabbage and carrots into a large pot and sprinkle with 1/2 cup kosher salt.

Add water to cover the vegetables and let them soak for 1.5 to 2 hours.

In a bowl, mix 1.5 tablespoons of glutinous rice flour with 1/2 cup of water and whisk until there are no lumps.

Heat the rice flour mixture on medium heat, stirring continuously until it thickens, about 5 minutes.

Add 1 tablespoon of sugar to the thickened rice paste and mix well.

Grate 1 small yellow onion using a box grater.

Press, mince, or grate 5 cloves of garlic.

Grate a 1-inch piece of fresh ginger.

Peel and grate 1/2 ripe pear.

Chop the green parts of 2 green onions.

In a bowl, combine the grated onion, garlic, ginger, pear, green onions, 3 tablespoons of fish sauce, and 1/2 cup of Korean red pepper flakes to create the 'love sauce'.

After 2 hours, drain the cabbage and carrots and wear disposable nitrile gloves.

Combine the drained cabbage and carrots with the love sauce, massaging it into the vegetables until well coated.

Pack the mixture tightly into a nonreactive container, ensuring there are no air pockets.

Place the lid on the container, turning it slightly to allow gases to escape during fermentation.

Let the kimchi ferment at room temperature for 24 to 48 hours, placing a plate or tray underneath to catch any overflow.

Check the kimchi after fermentation, ensuring the vegetable pieces are submerged beneath the brine.

Equipment Needed

Spice Level:

Dietary

Allergens