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Simple kimchi

Simple kimchi
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Simple kimchi is a traditional Korean fermented side dish made with napa cabbage and a flavorful spicy paste. It is quick, accessible, and rich in probiotics that promote gut health. This easy-to-make kimchi balances spicy, sour, and salty flavors and can be customized to suit your preferred heat level. It pairs well with many dishes and improves in flavor with fermentation over time.

Ingredients

Scale

Main Ingredients

  • 1 medium Napa Cabbage (about 2–3 lbs)
  • 1/4 cup Coarse Sea Salt
  • 3 tablespoons Korean Red Chili Powder (Gochugaru)
  • 4 cloves Garlic, chopped
  • 1 tablespoon Fresh Ginger, grated
  • 3 tablespoons Fish Sauce
  • 3 Green Onions, sliced into thin strips
  • 1 teaspoon Sugar
  • 1 medium Carrot, julienned (optional)

Instructions

  1. Preparing the Cabbage: Cut the napa cabbage into quarters. Soak the cabbage in a large bowl filled with cold water and 1/4 cup coarse sea salt. Let it sit for 1 to 2 hours, turning occasionally to ensure even salting. This process softens the cabbage and draws out excess moisture for ideal fermentation.
  2. Rinsing and Draining: Rinse the salted cabbage thoroughly under cold water two to three times to remove excess salt. Drain well and set aside, allowing any residual water to drip off to prevent watery kimchi.
  3. Making the Spice Paste: In a mixing bowl, combine chopped garlic, grated ginger, Korean red chili powder, fish sauce, and sugar. Stir thoroughly until a thick, cohesive paste forms. This paste provides the signature bold flavor and vibrant color of kimchi.
  4. Adding Vegetables and Mixing: Chop the green onions and julienne the carrot (if using), then fold them gently into the spice paste. Wearing gloves, rub the spicy paste over every leaf of cabbage, coating it generously and evenly.
  5. Packing and Fermenting: Transfer the coated cabbage mixture into a clean, airtight container or jar. Press firmly to remove air pockets, leaving some space at the top for fermentation expansion. Store at room temperature for 1 to 3 days to start fermentation, tasting daily until desired tanginess is reached. Then refrigerate to slow fermentation and enhance flavor.

Notes

  • Use fresh napa cabbage and spices for brighter, more complex kimchi flavors.
  • Measure salt precisely to avoid halting fermentation or spoilage.
  • Allow adequate fermentation time for richer, deeper flavors; taste test daily.
  • Sterilize jars and containers to prevent unwanted bacteria growth.
  • Maintain fermentation temperature between 65-72°F for optimal microbial activity.

Nutrition

Keywords: kimchi, fermented cabbage, Korean side dish, probiotic food, spicy kimchi, easy kimchi recipe

Find it online: https://lillysplate.com/simple-kimchi/