Easy Kimchi

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Ingredients


  • 1 Napa cabbage, cut into 2-inch strips 
  • 1/4-1/2 cup kosher salt 
  • 2 tablespoons garlic, minced 
  • 2 tablespoons ginger, minced 
  • 1 teaspoon sugar 
  • 3 tablespoons water 
  • 4 tablespoons Korean red pepper flakes 
  • 1 large daikon radish, peeled and cut into 1-inch matchsticks 
  • 2 bunches green onions, cut into 1-inch pieces

How to Make It

  • Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released
  • Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.
  • Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.
  • Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.
  • Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.
  • After 2-5 days of fermentation, store kimchi in refrigerator.

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