easy kimchi

This easy kimchi recipe is a beginner’s recipe that requires a few simple ingredients but yields full flavored authentic Korean cabbage kimchi.

Easy Kimchi Recipe for Beginners

lb napa cabbage (about 1 head)

Korean coarse sea salt

onion

red chili (optional) (sliced)

garlic

ginger

apple

Korean chili flakes (gochugaru)

tbsp sugar

anchovy sauce

tbsp Korean salted shrimp

tbsp cooked white rice

sea kelp stock (or water (See note))

Cut a 3-inch slit through the white stem part of cabbage. Open up the cabbage from the white stem part using your hand. It should open up easily. Cut additional slits on each cabbage half on the stem and open up again. By doing so, you are quartering the cabbage the Korean traditional way. Rinse the cabbage quarters once to wet them.

Dice cabbage quarters into large chunks. For the large outer leaves, slice them in half lengthwise first, then dice into chunks.

In a large bowl, put in a small layer of cabbage chunks and sprinkle about 2-3 tablespoons of coarse sea salt over the cabbage. Repeat the process several times, creating layers of cabbage chunks and salt.

Let the cabbage soak for 2 hours, turning them upside down a couple of times during the soaking. When you bend the white stem part of cabbage, if it bends with a gentle pressure, the brine step is completed. Rinse the cabbage 3 times in water. Drain the cabbage in a colander, pressing down gently to remove excess water.

To salt brine the cabbage

Combine onion, garlic, ginger, salted shrimps, fish sauce, cooked rice (or other choice of starch), and fruit in a blender. Pour in sea kelp stock (or water) to allow the blade to mix the ingredients. (If using fruit nectar, you don&#39;t need to add stock.) Process everything until smooth.

Pour the puree in a large mixing bowl. Add Korean chili flakes, and mix well. Taste and adjust the seasoning for your liking. Let the paste rest for 5 minutes, so the chili flakes will get re-hydrated.

To make kimchi seasoning paste

Put the drained cabbage in a large mixing bowl. Add leek (or green onion), and fresh chili (if using). The add your kimchi seasoning paste to the cabbage.

Mix well to coat the cabbage with the seasoning paste. (Wear kitchen rubber gloves to protect your hands from getting stained or smelly.)

To assemble kimchi

Put kimchi in an airtight glass food storage jar(s).  Let it sit in a room temperature for 1 day (or as long as 2 days, depending on the temperature). When you see a gas foaming and air bobbles appear, transfer your kimchi to the refrigerator and store it for 4-5 days before you serve. It will last in the fridge for up to 2 months.

To ferment and store kimchi

This kimchi made with garlic chives (buchu) is one of the easiest kimchi types to make! ·

Buchu kimchi (Garlic chives kimchi)

buchu, 부추 (garlic chives)

Seasonings:

glutinous rice flour (aka sweet rice flour)

gochugaru (Korean red chili pepper flakes)

myulchiaekjeot (fish sauce)

saewujeot (salted shrimp)

sugar (or more to taste)

sesame seeds

Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool. Yields about 4 tablespoons.

Wash the chives thoroughly a couple of times, gently shaking them in the water to get out any dirt between the blades. Drain. Cut the chives into 2 or 3 sections crosswise.

Mix all the seasoning ingredients along with 1/2 cup of water in a bowl. Add to the garlic chives.

Gently rub the seasoning mixture all over the garlic chives to evenly coat them. Let stand at room temperature for 2 to 3 hours until the chives wilt and reduce in volume. Transfer to an airtight container or a jar and refrigerate. Buchu kimchi can be eaten right away, but the flavor develops as it ferments. It will keep well for 2 to 3 weeks in the fridge.

Are you a kimchi lover who's wondered how to make kimchi at home? Here's how to make your own easy, fermented kimchi with this authentic Korean recipe (without the fish sauce!)

How to Make Kimchi

head napa cabbage (3

salt (60 g)

gochugaru (Korean pepper flakes, depending

ginger (7½ to 10 cm)

tsp sugar

Tbsp miso paste

carrots (cut into strips, or 8 oz daikon radish)

onions

Sterilize: Wash your hands well before every time you touch the ingredients. Wash all supplies with hot water.

Brine: Rinse the cabbage well, then cut it into quarters, lengthwise. Place in a large bowl and cover completely with salt, working the salt between all the leaves. Let sit for about 2 hours, massaging and turning the cabbage every 30 minutes, until cabbage has wilted down. When finished, drain and rinse the cabbage very well (until a torn-off piece no longer tastes overly salty). Squeeze out excess water.

Flavor: While cabbage is in the brine, add the gochugaru, garlic, ginger, sugar, and water* to a clean food processor. If desired, add miso paste as well (for umami taste). Blitz until smooth.

Mix: Cut the bottom stem from the cabbage so the leaves are loose. Optionally chop into bite-sized pieces. Combine the well-rinsed cabbage, pepper paste, carrot (or daikon radish), and green onions in a large bowl, mixing well with clean hands (you may choose to use gloves here to prevent your hands from smelling).

Ferment: Pack the mixture into clean glass jar(s), pressing down so that it’s submerged by the juices and there are as few air pockets as possible. Leave at least an inch of free space at the top of the jar, then seal shut with a lid. Set the sealed jar on a plate or bowl (to catch possible spills), and place somewhere room temperature and out of direct sunlight, letting it ferment for 2 to 5 days.

Upkeep and storage: Check on the kimchi everyday, pushing the cabbage down with clean fingers or a spoon to release gasses and prevent leaks. It&#x27;s done when the taste is slightly sour and cabbage is a bit soft (depends on your taste - longer fermentation will result in a more sour, less crunchy kimchi). When finished, store in the fridge to stop the fermentation process.

Yangpa kimchi (onion kimchi)

onions (small, sweet variety

scallions garlic

gochugaru, 고추가루

fish sauce

sweet rice flour rice flour

sugar

To avoid tearing, put the onions in icy cold water for about 30 minutes before peeling. Cut onion in half from the tip to the bulb end, and remove the outer skin. Place the onion half, cut side down, on a cutting board, and cut it lengthwise at a slight angle into 2 or 3 even wedges.

Dissolve the salt in 2 cups of water and pour over the onions. Let sit for about an hour, flipping them over half way through.

Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool. Then, mix all the seasoning ingredients in a large bowl.

Drain the onions from salt water. Rinse the onion in fresh water once, and drain well.

Add the onions, and toss everything well until the onion slices are evenly coated with the seasonings.

Throw in the optional scallion and/or garlic chives. Store the kimchi in an airtight container. Keep it at room temperature for a day, and then refrigerate. Onion kimchi can be eaten right away, but the flavor develops as it ferments over a week or two in the fridge.

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Easy Kimchi Recipe for Beginners

Buchu kimchi (Garlic chives kimchi)

How to Make Kimchi

Yangpa kimchi (onion kimchi)

Top 4 easy kimchi recipes from across the web

The most viewed easy kimchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Kimchi Recipe for Beginners

Buchu kimchi (Garlic chives kimchi)

How to Make Kimchi

Yangpa kimchi (onion kimchi)

The most viewed easy kimchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine