Tried a new, super simplified version of homemade kimchi the other day.
I was about to call it lazy kimchi… but honestly, it still takes more effort than grabbing a ready-made one from the store. So let’s just say it’s simple, though I was just too lazy to go all the way to the Asian market. No chives, no shrimp paste, no apples, just the basics. Still tasty, still turned out good!
Ingredients
For salting the cabbage:
- Napa cabbage: 1kg
- Sea salt: 45g
For the kimchi paste:
- Garlic: 15g (about 5 cloves), minced
- Ginger: 10g, minced
- Fish sauce: 25g
- Sugar: 10g
- Korean hot pepper flakes (gochugaru): 40g
- Water: 60ml
- Rice flour: 5g
Vegetables:
- Raddish: 100g
- Carrot: 40g
- Spring onions: 3
Instructions
1. Salt the Cabbage
- Cut the cabbage into bite-sized pieces.
- Put in a big bowl and mix with the salt, add some water to desolve the salt.
- Let it sit for 2 hours, mixing every 30 minutes.
- Rinse well with water and drain.
2. Make the Paste Base
- In a small pot, mix 60ml with the rice flour.
- Cook on medium heat while stirring until it gets thick and clear and let it cool down.
3. Mix the Seasoning
- In a big bowl, add the cooled paste, garlic, ginger, onion, fish sauce, shrimp (optional), sugar, and gochugaru.
- Stir everything together to make the kimchi paste.
4. Add Veggies
- Add the radish, carrot, and green onions to the paste.
- Mix well.
5. Combine with Cabbage
- Add the drained cabbage to the paste.
- Use your hands (wear gloves!) to mix everything until the cabbage is fully coated.
6. Pack and Ferment
- Put the kimchi into a clean jar or container.
- Leave it out at room temperature for 1–2 days to start fermenting, then store in the fridge.
Remember, once the fermantation starts, it gets sour quite quickly. I prefer not-so-sour kimchi, so I usually start eating after 3-4 days.