- 1 2lb 2oz (980g) napa cabbage, quartered lengthwise then cut into 1”-wide strips crosswise
- Kosher salt for seasoning
- 2-inch (82g) knob of ginger, peeled and roughly sliced
- 1 large Asian pear (250g), peeled, cored and cubed
- 6 cloves (20g) garlic, peeled
- ¼ cup (60ml) fish sauce (preferably Red Boat)
- ¼ (52g) Korean red pepper flakes, plus more for extra spicy
- 1 bunch green onions, roots trimmed and cut into ½“ segments
- 2 medium carrots, peeled and roughly julienned
- 1 medium daikon radish, peeled and roughly julienned
Snacks & Sides
How To Make Kimchi At Home...Easy Mode
Look I'm gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY 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. Never waste your money on kimchi at the store ever again. P.S. If you've never had kimchi before...Now's the time.
Prep
30 minutes
Cook
4-7 days
Total
4-7 days
Serves
2
people
Share recipe
Ingredients
Directions
- Place the cabbage into a large bowl and season heavily with salt. Toss and squeeze the cabbage firmly to bruise the leaves. Let it sit at room temperature for at least 30 minutes, but ideally 1.5 hours.
- In a food processor, blend the ginger, Asian pear, garlic, and fish sauce until smooth. Transfer to a medium bowl.
- Add the Korean red pepper flakes and stir to combine. Taste for spice level. If you prefer extra spicy kimchi, add more red pepper flakes. Set the paste aside.
- Drain the salted cabbage and rinse well under cold running water. Shake off the excess water and transfer the cabbage to a large bowl. Add the green onions, carrots, daikon radish and paste. Toss well to evenly coat the vegetables. If using your hands to mix, disposable gloves are recommended for handling the red pepper flakes.
- Using a wooden spoon or a muddler, tightly pack the kimchi into a sterilized ½ gallon glass jar, removing as much air as possible.
- Place the lid on the jar, being careful not to tighten it all the way so that gas can escape during the fermentation process. Leave at room temperature for 4-7 days. Check the jar often, and continue to press the vegetables down to keep them submerged in the liquid.
- On Day 4, taste the kimchi. If a stronger flavor is desired, continue to ferment longer.
- Once the kimchi has reached your desired flavor point, tighten the cap all the way and store it in the refrigerator. The kimchi is ready to use.
½ gallon mason jar
