How To Make Easy Cabbage Kimchi: A Step-by-Step Guide

Kimchi, a staple in Korean cuisine, is a traditional fermented dish made from vegetables with various seasonings. Cabbage kimchi, known as “Baechu Kimchi,” is one of the most popular varieties. Making kimchi at home is not only satisfying but also allows you to adjust the flavors to your liking. Here’s a simple and unique recipe to help you make delicious cabbage kimchi at home.

Ingredients

For Salting the Cabbage:

• 1 large Napa cabbage (about 2-3 pounds)
• 1/4 cup coarse sea salt
• 6 cups water

For the Kimchi Paste:

• 1/4 cup Korean red pepper flakes (gochugaru)
• 5 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 tablespoons fish sauce or soy sauce (for a vegan option)
• 1 tablespoon sugar
• 2 tablespoons salted shrimp (optional, for added umami)

Vegetables and Seasonings:

• 1 medium carrot, julienned
• 4 green onions, chopped
• 1 small daikon radish, julienned
• 1 tablespoon sesame seeds (optional)

Instructions

Step 1: Prepare and Salt the Cabbage

1. Quarter the Cabbage: Cut the Napa cabbage into quarters lengthwise, and then cut each quarter into 2-inch wide pieces.
2. Salt the Cabbage: Dissolve 1/4 cup of coarse sea salt in 6 cups of water. Place the cabbage pieces in a large bowl and pour the saltwater over them. Toss the cabbage to ensure it’s evenly coated with the saltwater. Let it sit for 2 hours, tossing every 30 minutes.
3. Rinse and Drain: After 2 hours, rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well and set aside.

Step 2: Make the Kimchi Paste

1. Mix Ingredients: In a small bowl, combine the Korean red pepper flakes (gochugaru), minced garlic, grated ginger, fish sauce (or soy sauce), sugar, and salted shrimp (if using). Mix well to form a paste.

Step 3: Prepare the Vegetables

1. Julienne and Chop: Julienne the carrot and daikon radish, and chop the green onions.

Step 4: Combine Everything

1. Mix Vegetables and Paste: In a large mixing bowl, combine the drained cabbage, julienned carrot, daikon radish, and green onions. Add the kimchi paste and use your hands (wearing gloves) to mix everything thoroughly, ensuring that all the vegetables are well-coated with the paste.

Step 5: Ferment the Kimchi

1. Pack into Jars: Pack the kimchi tightly into clean glass jars, pressing down to remove air pockets. Leave about an inch of space at the top to allow for expansion during fermentation.
2. Ferment: Leave the jars at room temperature for 1-2 days to ferment. You may need to place a plate under the jars to catch any overflow.
3. Refrigerate: After the initial fermentation, taste the kimchi. If it has reached your desired level of tanginess, transfer it to the refrigerator. Kimchi will continue to ferment slowly in the fridge and can be enjoyed for several weeks.

Tips for Making the Best Cabbage Kimchi

1. Use Korean Red Pepper Flakes (Gochugaru): Authentic kimchi flavor comes from Korean red pepper flakes. They provide the right level of heat and color.
2. Adjust Spice Level: You can adjust the amount of gochugaru to make your kimchi milder or spicier according to your taste.
3. Ensure Proper Fermentation: Room temperature affects fermentation speed. Warmer temperatures will speed up the process, while cooler temperatures will slow it down.
4. Use Fresh Ingredients: Fresh garlic, ginger, and vegetables will give your kimchi the best flavor.
5. Personalize Your Kimchi: Feel free to add other ingredients like Asian pear, leeks, or different types of radishes to create your own unique kimchi.

Conclusion

Making cabbage kimchi at home is a rewarding and straightforward process that allows you to enjoy a fresh, flavorful, and healthy fermented dish. This easy recipe provides a foundation that you can customize to suit your taste preferences. Enjoy your homemade kimchi as a side dish, in stews, or even in sandwiches for a burst of flavor and probiotics. Happy fermenting!