Simple Kimchi Recipe
Making kimchi is as beneficial for your body as it is for your wallet.
The probiotics in kimchi are great for your gut microbiome, plus it’s packed with fiber, vitamins, and minerals.
While it may stink up the house (as my mom reminds me), the taste of homemade kimchi is worth it.
Inspired by the ‘Cook Korean’ book by Robin Ha, this isn’t a traditional recipe—it has my own twist. Growing up in Bangkok, I developed a love for bold Thai flavors, so I’ve included fermented shrimp paste and a Thai fish sauce. Plus, I swapped traditional sugar for honey or coconut sugar for a healthier touch.
Ingredients
- 2 large Napa cabbages
- 1/3 cup kosher salt
- 4 green onions (use all except the root ends)
- 2 tbsp fresh ginger, peeled
- 10 cloves garlic, peeled
- 1-2 carrots, peeled
- 1 large daikon radish, peeled
- 3/4 cup Korean red chili flakes
- 5 tbsp fish sauce (Thai brand recommended)
- 4 tbsp fermented shrimp paste
- 2 tbsp honey or coconut sugar (or plain sugar)
Instructions
Prepare the Napa Cabbage:
Cut the cabbage into quarters lengthwise, then chop into bite-sized pieces (or leave whole if preferred).
Rinse and massage kosher salt into the leaves. Let sit for 40 minutes to wilt.
Chop the Vegetables:
While the cabbage wilts, julienne the green onions, ginger, garlic, carrots, and daikon radish. A food processor works great here for speed!
Make the Spicy Paste:
Combine the Korean red chili flakes, fish sauce, fermented shrimp paste, and honey/coconut sugar in a bowl. Add the julienned vegetables and mix thoroughly.
Rinse the Cabbage:
Rinse the salted cabbage 1-2 times in cold water to remove excess salt. Squeeze out as much water as possible and transfer to a mixing bowl.
Combine:
Wear gloves (or brave bare hands) and coat the cabbage thoroughly with the spicy vegetable paste. Ensure all pieces are evenly mixed.
Ferment:
Transfer the kimchi into a clean, airtight jar. Pack tightly to remove air pockets. Let ferment at room temperature for 1-3 days, depending on the weather.
Refrigerate:
Once fermented to your liking, refrigerate your kimchi. It’s ready to enjoy right away or over time as the flavors deepen.
Iski Note
- Customize Your Kimchi: Adjust the spice level by adding more or less Korean chili flakes.
- Fermentation Timeline: In warm weather, kimchi ferments faster. Check daily to find your perfect flavor.
- Storage Tip: Store in the fridge for up to 1 month—if it lasts that long!
