Easy Kimchi Recipe

By The Cooking World, Editorial Staff

October 23, 2020

An Easy Kimchi Recipe to do at Home

Fermenting foods at home is something that has become increasingly popular these days. Although this type of product is becoming increasingly popular, there are still people who do not feel safe doing these foods at home. In order to show everyone how easy it is to make these products at home, we decided to share with you our Easy Kimchi Recipe.

With this recipe everyone will be able to easily make kimchi at home. Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. If you've never had kimchi before...Now's the time.

Although this recipe has the ingredients listed in metric system as well as in volume, like it happen in all our recipes, in this case, we encourage you to use the metric system. When we want to ferment any kind of food we want to be precise so

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PREP TIME

40 minutes

COOK TIME

serves

Ingredients

1 larde nappa cabagge (about 1.45 kg / 3.2 pounds)
4 scallions (about 100 g / 3.5 oz) scallions, trimmed and cut into 4 cm (1.5 inches) pieces
3 small Asia pears (about 370 g / 13 oz), peeled and cut into 1.5 cm (0.6 inches) squares
220 g (7.8 oz) daikon radish, peeled and cut into 1.5 cm (0.6 inches) squares
4 garlic cloves, grated
60 g (2 oz) fresh ginger, grated
35 g (1 1/2 tablespoons) sea salt (1.5% total weight)
16 g (2 tablespoons) Koren red pepper flakes (gochugaru)
25 g (1 tablespoon) gochujang paste
15 g (1 tablespoon) fish sauce

Special Equipment

Large Bowl
Medium Bowl ‍
‍Colander‍
Measuring Spoons
Measuring Cups
Digital Scale
Mason Jars

Instructions

Start by cutting the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into pieces with 5 cm (2 inches) wide and 2 cm (0.8 inches) height.
Rinse the cabbage under cold water 2 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
In a medium bowl combine the garlic, ginger, Korean red pepper flakes, gochujang paste, and fish sauce.
Place the cabbage in a large bowl and add the scallions, Asian pear, daikon, spice paste and the salt. Using your hands, mix everything until the ingredients start to soften a bit. Cover everything with a cloth and let it rest for 1 to 2 hours.
Pack the kimchi into 700 ml (24 oz) jars. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jars.
Place a bowl or plate under the jars to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 7 days (you can let it ferment for more than 7 days but this will produce mushier kimchi).
Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. Taste a little at this point, and when the kimchi tastes ripe enough for your liking, transfer the jars to the refrigerator, to stop the fermentation.