Kimchi is a traditional Korean side dish made from fermented vegetables. This quick recipe is perfect for beginners, offering bold flavors with minimal effort.
– 1 small Napa cabbage – 2 tbsp salt – 2 tbsp gochugaru (Korean red pepper flakes) – 4 cloves garlic, minced – 1-inch ginger, grated – 1 tbsp sugar – 2 green onions, chopped
Chop the cabbage into bite-sized pieces and toss with salt. Let it sit for 1 hour, tossing occasionally, until the cabbage wilts and releases water.
Rinse the salted cabbage thoroughly under cold water to remove excess salt. Drain well, squeezing out any remaining water to ensure the cabbage is dry.
In a bowl, mix gochugaru, garlic, ginger, sugar, and green onions. Combine until it forms a thick paste, then set aside for later use.
Toss the drained cabbage in the kimchi paste, making sure each piece is well-coated. Use gloves to mix by hand for even distribution of the paste.
Pack the kimchi tightly into a clean jar, pressing down to remove air pockets. Seal the jar and let it ferment at room temperature for 1-2 days.
After fermenting, refrigerate the kimchi to slow down the fermentation process. Enjoy your homemade kimchi as a side dish, in soups, or with rice.
This quick kimchi recipe is a great introduction to Korean cuisine. It’s easy to make, packed with flavor, and a perfect starting point for beginners. Enjoy!