Description
This easy small batch Kimchi recipe brings a wonderfully spicy and tangy aroma and taste to your kitchen. Perfect for busy families or anyone seeking healthy eating options, it demystifies the process of making delicious, homemade fermented cabbage.
Ingredients
- 1 large head Napa Cabbage (about 2 lbs / 900 g), quartered lengthwise and then cut into 2-inch pieces
- 0.5 cup Coarse Sea Salt (120 g)
- 6–8 cloves Garlic, minced (about 2 Tbsp / 30 g)
- 1-inch piece Fresh Ginger, grated (about 1 Tbsp / 15 g)
- 4–5 stalks Green Onions, chopped (about 0.5 cup / 45 g)
- 2–4 Tbsp Korean Chili Flakes (Gochugaru), to taste
- 1–2 Tbsp Sweetener (15–30 g) cane sugar or maple syrup (or erythritol/stevia for low-carb)
- 2 Tbsp Fish Sauce (30 ml), optional (omit for vegan)
- 0.5 cup Korean Radish (Mu), julienned, optional
- 0.25 cup Carrots, julienned, optional
- Sesame Seeds, for garnish, optional
Instructions
- Prep Cabbage: Cut Napa cabbage into bite-sized pieces. Toss thoroughly with 0.5 cup coarse sea salt in a very large bowl. Let it sit for 2-4 hours, turning occasionally, until the cabbage looks wilted and feels flexible. (If it’s not wilting much, give it a gentle massage to help draw out the water.) Rinse the cabbage 2-3 times under cold water to remove excess salt, then drain very well in a colander. Squeeze out as much water as possible by hand; it should feel noticeably drier.
- Make Kimchi Paste: In a separate medium bowl, combine the minced garlic, grated ginger, chopped green onions, Korean chili flakes (start with 2 Tbsp and add more later if you like it spicier), sweetener, and fish sauce (if using). Mix until a thick, vibrant red paste forms; it should be fragrant and spicy.
- Combine and Ferment: Add the well-drained, prepped cabbage to the kimchi paste. Using gloved hands (essential to protect your skin from the chili!), thoroughly massage the paste into every piece of cabbage until evenly coated and deeply red. Pack the kimchi tightly into clean, sterilized glass jars, leaving about 1 inch of headspace at the top. Press down firmly on the cabbage with your fist or a spoon to release air bubbles and ensure the cabbage is submerged in its own brine; this prevents mold. Seal the jars loosely (don’t overtighten) and let ferment at room temperature (65-72F / 18-22C) for 2-5 days. Remember to ‘burp’ the jars daily by briefly opening the lid to release built-up gases. Taste daily after 2 days; it’s ready when it has a pleasantly sour, tangy, and spicy flavor, developing a distinctive fermented aroma.
- Store Kimchi: Once your kimchi has fermented to your liking, move the jars to the refrigerator immediately. This significantly slows down the fermentation process. It will keep for several weeks, continuing to deepen in flavor.
Notes
If kimchi is too salty, rinse the cabbage more thoroughly or slightly reduce initial salt next time, or add more non-salted vegetables. If not fermenting, ensure the kitchen is warm enough (65-72F) and cabbage is submerged. Discard any batch with fuzzy, colored mold; this usually means it wasn’t submerged or jars weren’t clean. Kimchi will keep for several weeks in the refrigerator, continuing to deepen in flavor.
- Prep Time: 70 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 0.5 cup (120 g)
- Calories: 25 calories
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: easy kimchi, small batch, fermented cabbage, Korean food, spicy, tangy, healthy eating, homemade, probiotic, vegetable side