I don’t know about y’all, but every time I dig into some Korean food, I just can’t resist that spicy, tangy, crispy little side dish that’s served with it – kimchi. And let me tell you, making delicious, restaurant-quality kimchi at home is way easier than you think.
Easy Fast Kimchi Recipe
Ingredients:
– 1 head napa cabbage (about 2 pounds)
– 1/4 cup kosher salt
– 1 tablespoon grated garlic (about 5-6 cloves)
– 1 teaspoon grated ginger
– 1 teaspoon granulated sugar
– 3 tablespoons fish sauce
– 1 tablespoon water
– 1-5 tablespoons Korean red pepper flakes (gochugaru) (depending on how spicy you like it)
– 8 ounces Korean radish or daikon, peeled and cut into matchsticks
– 4 medium scallions, trimmed and cut into 1-inch pieces
Instructions:
1. Cut the cabbage – Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage – Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit, then add enough water to cover the cabbage. Put a plate on top then weight it down with something heavy like a jar or can. Allow it to sit for 1-2 hours.
3. Rinse and drain the cabbage – Rinse well under cold water 3 times and drain in a colander for 15-20 minutes, turning occasionally.
4. Combine the seasoning – Meanwhile, combine the garlic, ginger, sugar, fish sauce, and water in a small bowl then mix in the gochugaru to form a paste.
5. Mix the seasoning and vegetables – Gently squeeze any remaining water from the cabbage and return it to the bowl. Add the seasoning paste, radish, and scallions then use your hands to gently mix everything thoroughly.
6. Pack the kimchi into a jar – Pack tightly into a clean jar, pressing down on the mixture until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with a lid.
7. Ferment the kimchi – Let it sit at room temperature for 1-5 days. Check the kimchi once a day, pressing down on the vegetables to keep them submerged under the brine.
8. Taste and refrigerate – The kimchi is ready when it tastes tangy and effervescent and you can see bubbles rising to the surface when you press down. This can take anywhere from 1-5 days depending how warm it is and how active it’s fermenting. Once it reaches the flavor you like, transfer to the refrigerator.
9. Enjoy! – Kimchi will keep in the refrigerator for up to a month.
30 Easy Kimchi Recipes
If you’re itching to take your kimchi game to the next level, check out these 30 easy kimchi recipes. From cucumber to radish to watermelon rind, there’s a kimchi for every taste and every occasion. Enjoy!
Cucumber Kimchi – Great for a refreshing summer side dish.
Radish Cube Kimchi – Crunchy and mildly spicy.
Reverse Radish Kimchi – Perfect for those who love sour flavors.
Water Kimchi – A lighter, less spicy version of kimchi.
Green Onion Kimchi – Delicious on its own or as a topping for noodles.
Kimchi Pancake – A savory and crispy pancake perfect for brunch.
Winter White Kimchi – Made with Napa cabbage, white radish, and apple.
Quick Kimchi – Ready in just 30 minutes!
Green Cabbage Kimchi – A classic Korean recipe.
Stir-Fry Kimchi – Quick, easy, and perfect as a side or a main dish.
Tofu Kimchi – A spicy and flavorful vegetarian option.
Octopus Kimchi – For seafood lovers!
Winter Radish Kimchi – A must-have side dish for winter meals.
Kimchi Fried Rice – A delicious way to use up leftover rice.
Crispy Kimchi Salad – Fresh, crunchy, and addictive.
Kimchi Noodle Soup – A hearty and warming soup perfect for cold weather.
Pork Kimchi Stew – A satisfying and spicy stew with tender pork.
Kimchi Pajeon – A green onion pancake with kimchi.
Kimchi Tofu Dumplings – Filled with spicy kimchi and chewy tofu.
Pickled Mustard Greens Kimchi – Kimchi made with pickled mustard greens.
Quick and Easy Kimchi Ramen – Perfect for a quick and easy weeknight dinner.
Kimchi Fried Chicken Sandwich – Deliciously crispy and spicy.
Kimchi Arancini – A Korean-Italian fusion dish.
Zucchini Kimchi – A perfect way to use up summer squash.
Watermelon Rind Kimchi – A creative and unexpected use for watermelon rind.
Cabbage and Turnip Greens Kimchi – Made with turnip greens instead of radish.
Oyster Kimchi – A spicy and briny kimchi alternative.
Spring Kimchi – Made with young leaves and bright spring veggies.
Pineapple Kimchi – A tropical twist on classic kimchi.
Kimchi Mayo – Delicious on burgers, sandwiches, and fries.
Now that you know how easy it is to make your own kimchi, the possibilities are endless! Try different vegetables, spice levels, and fermentation times to find your own perfect recipe.
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