Step-by-step Easy Kimchi Recipe. Kimchi is a must-have side dish by most Koreans in their everyday meal. This version of Kimchi is very easy to make and very delicious. Try it!
Prep Time: 15 min
Cook Time: 0 min
Total Time: 15 min
Yield: ±600 grams
1 napa cabbage (approx. 600g)
1 tbsp coarse sea salt
50g green onions
1 tbsp fish sauce
1 tbsp sugar
1 tbsp minced garlic
1 tbsp minced ginger
3 tbsp korean red chili pepper flakes (gochugaru)
Separate and wash cabbage leaves. Cut the cabbage into small pieces. Put cabbage in a large bowl. Sprinkle salt on the cabbage. Toss the cabbage with your hands to distribute the salt evenly. Leave for at least 2 hours.
Wash green onions. Cut the green onions into short length. Combine the green onions, fish sauce, sugar, garlic, ginger in a bowl. Add the red chili flakes to make it into a spicy paste; adjust according to taste.
Drain the cabbage in a colander (do not wash). Gently squeeze the cabbage to remove excess water. Transfer the cabbage from the colander to a large bowl. Add the spicy paste to the cabbage and mix well with your hands (wearing plastic gloves is recommended). Be sure all the cabbage is coated with the spicy paste.
Place the cabbage in a sterilized glass container and close with tight-fitting lids. Let sit for 1 day at room temperature. Store in the fridge for up to 1 month.