Easy Classic Kimchi

This classic kimchi is crisp, tangy, and good for you. It is quick and easy to
put together and only takes a few days to ferment. It is my go-to kimchi recipe
and it can be made vegan-friendly.

Servings: 64 oz

Author:

Course:

Side Dish

Cuisine:

korean

Keywords:

fermentation Pickles

Instructions

1 Chop the napa cabbage and thoroughly wet with water. Place it in a bowl and
generously sprinkle with coarse sea salt. Toss the napa and add more salt to
evenly coat. Allow the napa to rest for about 4 hours, stirring the mixture
every hour.

For a more traditional cut, see step 1b in the "The method" section in this blog
post.

If you are adding daikon to the kimchi salt it in a similar way at this time.
2 Make the seasoning paste: mix rice flour with water in a pot and heat over
medium heat, stirring until thickened ~5 minutes. Add the paste to a large bowl
and mix in fish sauce, gochugaru, and sugar. Add in finely chopped up garlic and
ginger followed by chopped scallions or chives and carrots (if using).
3 When the napa cabbage is soft– it can easily bent but still holds a crunch– it
is ready. Thoroughly rinse the napa cabbage (and daikon if using) with water and
drain.
4 Massage the seasoning paste into the napa cabbage and transfer to a fermentation
container (I like to use mason jars). Tightly pack the kimchi to remove as much
air pockets as possible.
5 Cover and place it on a drip tray. This will help with any spilling that may
occur during the fermentation process. Let the kimchi ferment in a dark space
(like a pantry or in the cabinet under the sink) for about two to four days. You
should start seeing it become bubbly.
6 After 2-4 days, check the flavor to see if it suits your taste preference. If it
is not sour enough, let it go for longer. The longer the kimchi ferments, the
more sour it will be. When you are ready to open the container, be careful and
open it over a sink. Fermentation introduces gases that build up pressure in the
jar. When the pressure is released, by opening the jar, its contents will try to
force its way out.
7 Store in the fridge and enjoy within 3 months. You can save any leftover kimchi
juice to add to your next kimchi ferment. This kick starts the good fermentation
bacteria culture.

Easy Classic Kimchi

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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