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Easy Kim Chi
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Servings:
4
Litres
Ingredients
1x
2x
3x
Vegetables
6
Lbs
Napa Lettuce
(Chinese Cabbage) roughly 4 heads, chopped into 1 1/2" pieces
1/2
Cup
Kosher salt
2
Cups
Daikon Radish Slices
or mixed daikon and red radish
1
Cup
Carrot Matchsticks
1/2
Cup
Fresh Hot Peppers
jalapeño or Hungarian - slightly hot) sliced fine
1
Bunch
Fresh Green Onion
chopped
Sauce
1 1/2
Cups
Boiling Water
2
Tbsp
Sweet Rice Flour
aka glutinous rice flour OR 2 tbsp cooked rice OR 1 tbsp cornstarch
2
Tbsp
Sugar
Seasonings and Spices
1/3
Cup
Garlic Cloves
Minced or pressed
2
Tbsp
Fresh Ginger Root
Minced or shredded
1
Medium
Onion
Minced
1/3
Cup
Fish Sauce
(Ngoc Nam), or more to taste
1/2
Cup
Paprika
1/4
Cup
Cayenne
Instructions
Sauce
While napa is brining, prepare the sauce.
Bring water to a boil and add rice flour (if available), cornstarch, or leftover rice.
Simmer for about 5 minutes. If you need to start with fresh rice, cook until soft (about 20 minutes).
Remove from heat. Blend until smooth if needed.
Add sugar. Allow to cool.
Brining
Coarsely chop and rinse the cabbage, put in the largest bowl or stock pot you have.
Sprinkle salt on top and toss to distribute. Put a plate on top to weigh the cabbage down.
Let napa sit for 2 hours in brine, turning every half hour or so.
Preparations
Chop the additional vegetables and set aside.
Prepare seasoning ingredients for sauce, add to sauce when it is cool to the touch.
Blend sauce and seasonings until they are a smooth paste.
Assembly
After two hours, rinse the cabbage and shake out as much excess water as possible.
Toss in the additional vegetables, then pour in sauce and toss to coat evenly.
Pack into a large, clean jar with something to weigh the kim chi down on top.
Put the lid on (but don't tighten it) andlet the kimchi sit on the counter for about 3 days.
Once a day, compress the kimchi so everything stays moist and air bubbles are released.
After three days, give it a taste.
If it is fermented enough for your palate, put it in the fridge. If not, give it another day or 2 on the counter.
Enjoy! This will last for 4-6 weeks (by then it will be very tangy but still delicious).
Tried this recipe?
Let us know
how it was!