How to Make Kimchi, Small Batch Easy Kimchi Recipe by CiCi Li

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is vegetarian and more widely available.

Korean red pepper flakes

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a similar flavor profile.

napa cabbage

🥗Healthier: green cabbage

💰Cheaper: green cabbage

Green cabbage is more accessible and affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

Cut the Napa cabbage into bite-sized pieces and rinse under running water. Drain.

Layer the cabbage in a large mixing bowl, sprinkling coarse sea salt over each layer. Mix with hands and let brine for about 3 hours, tossing every 30 minutes.

Rinse the cabbage thoroughly about 3 times to remove all surface salt and drain well.

In a saucepan over low heat, combine water and sweet rice flour, stirring constantly until sticky and pasty, about 5 minutes. Let cool to room temperature.

In a food processor, blend garlic, ginger, chopped apple, chopped onion, sand lance fish sauce, anchovy fish sauce, salted shrimp, and plum extract syrup until smooth.

Cut scallions into 2-inch pieces, Korean radish and carrot into matchstick pieces.

In a large mixing bowl, combine the rice paste, spice and seasoning paste, and Korean chili flakes. Whisk well and add scallions, Korean radish, and carrot. Mix thoroughly.

In another large bowl, layer Napa cabbage and the spicy paste, mixing everything together using hands until combined.

Transfer the kimchi to an airtight container and ferment in the refrigerator for 5 to 7 days, or at room temperature for the first 2 days for tangier kimchi before moving to the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary