Okay, I know many of you read the title and thought, ” Pssshhh this girl is crazy,” but I promise you, Kimchi is NOT THAT HARD TO MAKE. I promise! I am obsessed with Kimchi these days and I spend sooooo much money each week buying organic Kimchi from the local grocery store. Cody about died when he saw how much a small container costed, so being the chef he is, he decided to make it for me.
I thought this ought to be good. For those of you that follow me on Instagram, you saw the videos already. Here is a recap if you don’t follow me (YET, lol) – a glass of wine in my hand, kicked back, and laughing as Cody watched endless videos in a different language trying to figure out how this is supposed to be done. After a while, he found the only hard-to-understand English video on how to make basic Kimchi. I’m so thankful he was persistent because it ended up being delicious!!!
I mean, c’mon… just look at how few steps there are!
- 1 Napa Cabbage
- 1 Medium Daikon Radish
- 2 Bunches Green Onions
- ½ Cup Kosher Salt
- 1 Tbsp Garlic, Minced
- 1 Tbsp Ginger, Mined
- 1 Tsp Sugar
- 3-5 Tbsp Korean Red Pepper Flakes (Depends on Spicy Level)
- 3 Tbsp. Water
- 1 Tbsp. Fish Sauce (optional)
- Cut the Cabbage stem off and discard. Then, cut the Cabbage lengthwise into quarters (4 pieces). Then into 2 inch pieces.
- Place Cabbage in a bowl or in a clean sink and pour the salt evenly over the cabbage. Cover and submerge in water. Let sit for 1-2 hours.
- While the Cabbage rests, cut the Daikon Radish into matchstick size pieces. Set aside
- Next, cut the green onions into 1 inch pieces. Set aside.
- In a separate bowl, mix together the Garlic, Ginger, & Red Pepper Flakes. Add the water and fish sauce and mix thoroughly. Set Aside.
- Once the Cabbage has been resting 1-2 hours, rinse it thoroughly until all the salt is removed. Taste a piece, if it tastes too salty, rinse it more. Then let it drain in a colander for 20 minutes.
- Add the Cabbage, Daikon Radish pieces, and Green Onions to the Red Pepper mixture in the bowl and mix well. Note: Don’t use your bare hands – the spice can sting and stain your hands.
- Place all contents in a jar, leaving 1-2 inches at the top. Push it down to compact it and seal the jar.
- Leave at room temperature for 12-24 hours, tasting after 12 for consistency. If you like the consistency, place in the fridge and keep for up to 30 days. If you want it to ferment longer, leave at room temp for the whole 24 hours and then place in the fridge and keep for up to 30 days. Best texture and flavor within 2 weeks though.
- Enjoy! This makes about 2 medium jars worth, so if you want more, just double, triple, or quadruple the recipe. Some people make bunches at a time! Also, you can substitute or add tons of different vegetables. Get creative!
Side note: It is important to let the salt soak into the cabbage until it gets soft, and the strong stem part becomes bendable. This allows for the killing off of certain bacteria and allows the healthy probiotics to grow while it ferments! So don’t rush it. Yay!