Homemade Kimchi: The Best Recipe for Bold Flavors and Crunch
Learn how to make authentic homemade kimchi with bold flavors and a satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 2 quarts 1x
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 2 napa cabbages
- 1 cup sea salt
- 5 cups water
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 1/2 cup Korean red pepper flakes (gochugaru)
- 4 green onions, chopped
- 1 medium carrot, julienned
- 1 tablespoon fish sauce
Instructions
- Prepare the napa cabbages by cutting them in half lengthwise and sprinkling them with sea salt. Let them sit for 1-2 hours.
- In a large bowl, mix water, ginger, garlic, sugar, gochugaru, green onions, carrot, and fish sauce to create the kimchi paste.
- Rinse the salted cabbages under cold water and drain well.
- Blend the cabbages with the paste and pack tightly into a jar.
- Seal the jar and let it ferment at room temperature for 1-5 days depending on your preference.
- Once fermented, store the kimchi in the refrigerator.
Notes
- Adjust the spice level by adding more or less gochugaru.
- Fermentation time will vary based on temperature and personal preference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 1g
- Sodium: 2000mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Homemade Kimchi, Kimchi Recipe, Fermented Vegetables