A key ingredient in Korean kimchi is Napa cabbage (also known as Chinese cabbage). It serves as the main vegetable base for most types of kimchi.

 

 

 

 

 

 

 

 

Here’s a simple recipe to make traditional Korean kimchi at home:

Ingredients:

• 1 medium Napa cabbage
• 1/4 cup sea salt (for salting the cabbage)
• 3 cups water (for the brine)

For the kimchi paste:

• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 3 tablespoons fish sauce (or fermented shrimp paste)
• 1/4 cup Korean chili flakes (gochugaru), adjust to your spice preference
• 1 tablespoon sugar
• 1 tablespoon rice flour (optional, for the paste consistency)
• 2 tablespoons water (if using rice flour)

Instructions:

1. Prepare the Cabbage:

• Cut the napa cabbage in half, then into quarters. Remove the tough stem and chop into large pieces (about 2-inch strips).
• Dissolve the sea salt in the 3 cups of water. Soak the cabbage in this salty water, ensuring the cabbage is fully submerged. Let it sit for about 2 hours, tossing occasionally to ensure even salting. The cabbage should soften and wilt.

2. Make the Kimchi Paste:

• In a small pot, mix the rice flour and 2 tablespoons of water. Heat over medium heat, stirring frequently until it thickens (about 3-5 minutes). Let it cool.
• Once the rice flour mixture has cooled, add the minced garlic, grated ginger, fish sauce (or fermented shrimp), gochugaru (chili flakes), and sugar. Mix well until it forms a thick, red paste. Taste and adjust the seasoning, adding more chili flakes for spice or sugar to balance it out.

3. Rinse and Drain the Cabbage:

• After 2 hours, rinse the salted cabbage thoroughly under cold water to remove excess salt. Drain it well.

4. Coat the Cabbage with the Paste:

• Put on disposable gloves (the chili can stain your hands). In a large mixing bowl, take a handful of cabbage at a time and coat it evenly with the kimchi paste, massaging the paste into the cabbage leaves. Be sure to coat all the pieces.

5. Pack the Kimchi:

• Once the cabbage is coated, pack the kimchi tightly into a clean jar or airtight container. Press it down as you go to remove air bubbles. Leave some space at the top of the jar for the kimchi to expand as it ferments.

6. Ferment the Kimchi:

• Let the jar sit at room temperature for about 1-2 days to ferment (depending on the temperature). After that, store it in the refrigerator. Kimchi can be eaten immediately after fermenting, but the flavor will develop and improve over time.

7. Enjoy!

• Kimchi can be enjoyed after a day or two, but it becomes more flavorful as it ages. The fermentation process continues in the fridge, making it tangier and more complex over time.

Kimchi can be enjoyed as a side dish with rice, added to soups, or used in other Korean dishes like kimchi stew (kimchi jjigae) or kimchi pancakes.