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Easy Kimchi

Minimalist approach to kimchi that is highly customizable
Print Recipe
Prep Time 2 hours
Cook Time 0 minutes
Fermenting time 1 day
Servings: 8
Cuisine: Korean
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs napa cabbage cut into quarters lengthwise with core removed, chopped into 2-3 inch strips
  • 3 tbs course sea salt
  • 1/2 c gochgaru (red pepper flakes, to taste)
  • 2 tbs garlic minced
  • 1 tbs ginger minced
  • 1 tsp sugar or equivalent sugar substitute
  • 4 stalks green onion cut into 1/2 inch pieces
Optional
  • 1 tsp anchovy paste or fish sauce
  • 1/2 apple or pear peeled & cut into 1/4 inch slices
  • 1 carrot peeled & grated

Equipment

  • Kimchi jar (Large mason jar will work)

Method
 

  1. Rinse the napa leaves and add to a large bowl with enough water to cover the leaves, add 3 tbs sea salt, and let brine for 1 hour, turning over every 15 minutes to mix.
    napa cut
  2. Mix the gochugaru/ginger/garlic/sugar/anchovy paste (if using) into a chunky paste.
    kimchi paste
  3. After brining, thoroughly rinse and drain the napa leaves, gently squeeze out excess water.
  4. Rub the pepper paste onto the surface of the napa leaves, green onion, and apple and carrot (if using), mixing well.
    kimchi mix
  5. Add to Kimchi crock and seal with water, or a large mason jar and slightly vent lid, Let ferment at room temperature for 1-2 days before enjoying, although sooner is OK. Keeps at room temperature for at least a week, longer in the refrigerator (seal well to contain the smell).