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Here's how you can make your own batch of homemade kimchi
Print Recipe

Ingredients
  

  • 1 medium-sized napa cabbage
  • 1 daikon radish julienned
  • 4-5 green onions chopped
  • 4 cloves garlic minced
  • 1 thumb-sized piece of ginger grated
  • 3 tablespoons Korean red pepper flakes gochugaru
  • 2 tablespoons fish sauce or soy sauce for a vegetarian option
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup water

Instructions
 

  • Begin by cutting the napa cabbage into quarters and removing the core. Cut the cabbage into bite-sized pieces and place them in a large bowl. Sprinkle the cabbage with salt and massage it gently to help soften the leaves. Let it sit for about 1-2 hours, then rinse the cabbage thoroughly and drain.
  • In a separate bowl, combine the garlic, ginger, Korean red pepper flakes, fish sauce or soy sauce, sugar, and water to create the kimchi paste. Mix well until the ingredients are fully combined.
  • Add the julienned daikon radish and chopped green onions to the kimchi paste, tossing to coat the vegetables evenly.
  • Gently fold the seasoned vegetables into the salted napa cabbage, making sure each piece is well coated with the kimchi paste.
  • Transfer the kimchi mixture into clean, sterilized jars, pressing down firmly to remove any air bubbles. Leave about an inch of space at the top of each jar to allow for fermentation.
  • Seal the jars tightly and let them ferment at room temperature for 1-2 days, then transfer them to the refrigerator to continue fermenting for another 3-5 days, or until the desired level of tanginess is achieved.
  • Once fully fermented, your homemade kimchi is ready to enjoy! Serve it as a flavorful side dish, add it to rice bowls, or incorporate it into your favorite vegetarian recipes for an extra punch of flavor.