Easy Kimchi
2 QT Kimchi is a wonderfully delicious, healthy, and incredibly versatile Korean staple. While making kimchi might seem daunting, this recipe simplifies the process, though it does require some patience for the magic of fermentation to happen over a few days. Beyond its fantastic tangy, spicy flavor, kimchi is packed with nutrients... Read more ... and beneficial probiotics. It's incredibly easy to make at home, and you'll love having it on hand as a vibrant side dish with rice and protein, or adding it to elevate soups, scrambled eggs, or even create amazing fried rice! Read less x saved ChefLynn Cool Cook April 15, 2025 120 min.5 d2/5 120 min. 5 d 2/5 Ingredients: 3.5 - 4 LB of napa cabbage (pe-tsai Chinese cabbage) - whole8 OZ of daikon (Japanese radish) - whole1 bunch of scallions (green onions) - whole (5-6)8 cloves of garlic - peeled and grated (or pressed) (adjust if needed, or more)1 - 2 TBSP of ginger root - peeled and grated (fresh)1 TBSP of granulated sugar⅓ cup of kosher salt¼ cup of fish sauce1 TBSP of Gochugaru Korean chili flakes (adjust if needed, or other chili flakes, use more if desired) 3.5 - 4 LB of napa cabbage (pe-tsai Chinese cabbage) - whole 8 OZ of daikon (Japanese radish) - whole 1 bunch of scallions (green onions) - whole (5-6) 8 cloves of garlic - peeled and grated (or pressed) (adjust if needed, or more) 1 - 2 TBSP of ginger root - peeled and grated (fresh) 1 TBSP of granulated sugar ⅓ cup of kosher salt ¼ cup of fish sauce 1 TBSP of Gochugaru Korean chili flakes (adjust if needed, or other chili flakes, use more if desired) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife (sharp)1x Cutting Board1x Large Mixing Bowl (8 QT +) (large)1x Whisks1x Small Hand Grater (or Microplaner)2x Canning Jar (32 OZ mason jars or other large containers)1x Plate (or tray/shallow bowl, for catching leaks)1x Silicone Spatula (clean, for packing/pressing)1x Plastic Wrap (optional)2x Canning Lid Ring (optional)1x Gloves (optional) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife (sharp) 1x Cutting Board 1x Large Mixing Bowl (8 QT +) (large) 1x Whisks 1x Small Hand Grater (or Microplaner) 2x Canning Jar (32 OZ mason jars or other large containers) 1x Plate (or tray/shallow bowl, for catching leaks) 1x Silicone Spatula (clean, for packing/pressing) 1x Plastic Wrap (optional) 2x Canning Lid Ring (optional) 1x Gloves (optional) Directions: 1. Prepare Cabbage: Let’s start with preparation of Easy Kimchi. Peel the daikon and set it aside. Cut the cabbage in half, then in quarters, and remove the core from the center. Cut the quarters of cabbage into 1 ½ to 2 inch pieces and place in a large mixing bowl. Peel the daikon and set it aside. Cut the cabbage in half, then in quarters, and remove the core from the center. Cut the quarters of cabbage into 1 ½ to 2 inch pieces and place in a large mixing bowl. 2. Salt and Soak Cabbage: Sprinkle all the salt over the cabbage and massage it in well. The cabbage should begin to release some liquid. Cover the cabbage with distilled or filtered water and place a plate on top, making sure all the cabbage is submerged. Allow the cabbage to soak in the brine for 1 – 2 hours. Sprinkle all the salt over the cabbage and massage it in well. The cabbage should begin to release some liquid. Cover the cabbage with distilled or filtered water and place a plate on top, making sure all the cabbage is submerged. Allow the cabbage to soak in the brine for 1 – 2 hours. 3. Prepare Other Vegetables and Paste: While the cabbage soaks prep the other vegetables. Cut the daikon into planks about ⅛ to ¼ inch thick and cut the planks into sticks also about ⅛ to ¼ inch and set aside. Cut the scallions into 1 to 1 ½ inch long pieces and optionally cut those in half lengthwise then set aside. Grate the ginger and garlic on a microplane, fine grater, or puree using a food processor. Mix together the ginger, garlic, sugar, and fish sauce to form a paste. Add in the chili flakes – use as much or as little as you like – I recommend at least 1 TBSP. Cut the daikon into planks about ⅛ to ¼ inch thick and cut the planks into sticks also about ⅛ to ¼ inch and set aside. Cut the scallions into 1 to 1 ½ inch long pieces and optionally cut those in half lengthwise then set aside. Grate the ginger and garlic on a microplane, fine grater, or puree using a food processor. Mix together the ginger, garlic, sugar, and fish sauce to form a paste. Add in the chili flakes – use as much or as little as you like – I recommend at least 1 TBSP. 4. Rinse Cabbage: After the cabbage has soaked for at least 1 and up to 2 hours pour off the brine, rinse in cold water 3-4 times. Drain well, and squeeze or press out any excess water. After the cabbage has soaked for at least 1 and up to 2 hours pour off the brine, rinse in cold water 3-4 times. Drain well, and squeeze or press out any excess water. 5 Combine Ingredients: In a large mixing bowl add the dressing, cabbage, daikon, and scallions. Mix everything together well gently massaging the dressing into the vegetables. I like to use gloves for this as the mixture may stain your hands and could burn from the chili flakes. In a large mixing bowl add the dressing, cabbage, daikon, and scallions. Mix everything together well gently massaging the dressing into the vegetables. I like to use gloves for this as the mixture may stain your hands and could burn from the chili flakes. 6. Pack Kimchi into Jars: Once the vegetables are well coated in the dressing and have started to release some liquid pack it into 32 FL OZ mason jars or other large containers. Be sure to really pack it in, use a clean rubber spatula to press it down. Once all the kimchi is in jars, add some of the liquid from the bowl to make sure all the vegetables are submerged. Once the vegetables are well coated in the dressing and have started to release some liquid pack it into 32 FL OZ mason jars or other large containers. Be sure to really pack it in, use a clean rubber spatula to press it down. Once all the kimchi is in jars, add some of the liquid from the bowl to make sure all the vegetables are submerged. 7. Cover Jars for Fermentation: Cover the jars – I like to put a piece of plastic wrap and then the ring from the canning lid on so that some of the gas can escape a little more easily. If you only have 1-piece lids, that is fine; you can just put the lid on. Place the jars on a plate, tray, or shallow bowl to catch any liquid that may leak out as the kimchi ferments. Cover the jars – I like to put a piece of plastic wrap and then the ring from the canning lid on so that some of the gas can escape a little more easily. If you only have 1-piece lids, that is fine; you can just put the lid on. Place the jars on a plate, tray, or shallow bowl to catch any liquid that may leak out as the kimchi ferments. 8. Daily Fermentation Maintenance: Once a day open the jars and using a clean spoon or rubber spatula press the kimchi down to release any air bubbles and make sure everything is submerged. Once a day open the jars and using a clean spoon or rubber spatula press the kimchi down to release any air bubbles and make sure everything is submerged. 9. Taste and Refrigerate: On day 2 you can start tasting the kimchi to see if you like the flavor. When it is to your liking you can put it in the refrigerator. I like to let it ferment at room temperature for at least 5 days but often leave it for 7. On day 2 you can start tasting the kimchi to see if you like the flavor. When it is to your liking you can put it in the refrigerator. I like to let it ferment at room temperature for at least 5 days but often leave it for 7. 10. Enjoy Easy Kimchi: You can eat it right away or give it a week or two in the fridge first. The longer it sits the better it gets! You can eat it right away or give it a week or two in the fridge first. The longer it sits the better it gets! About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.