Try This Easy Kimchi

Kimchi recipe using simple ingredients that are easy to find at the local grocery store. I love the flavors of salty, sour, sweet, and the umami richness of kimchi. This is the recipe that I make all the time, and while it might not be authentic, I’m sure you’ll still enjoy it. :)

Kimchi recipe:
3-4 tbsp salt, for salting
2 kg napa cabbage
300g Radish, cut into matchstick
200g carrot, cut into matchstick

Chopped ingredients:
200g Pear sinco
12 garlic cloves
20g ginger
1 (200g) yellow onion

Seasoning:
1/3 cup fish sauce
1/4 cup saeu-jeot or cincalok (fermented tiny shrimps)
1 1/2 cups korean chilli flakes (gochugaru)

Porridge:
400ml water
2 1/2 tbsp glutinous rice flour
2 tbsp brown sugar

Method:
1. Cut napa cabbage into quarters, wash, and drain the water.
2. Dunk the napa cabbage into water to wet them.
3. Sprinkle salt over the cabbage, then set aside for
2 hours (turn over every 30 mins).
4. Rinse and wash the salted napa cabbage under cold running water to remove the salt and dirt.
5. Cut off the cores and then cut the cabbage into chunks, about 1 inch in width. Drain the water well by squeezing out excess liquid.
6. Make the porridge by mixing together water, glutinous rice flour, and brown sugar. Cook over medium heat until thickened, then remove from the heat and let it cool completely.
7. In a chopper, chop together the yellow onion, pear, garlic, and ginger.
8. In a large mixing bowl, combine the porridge, chopped ingredients, seasoning, carrot, radish, and napa cabbage. Mix well.
9. Transfer the kimchi into a container or jar.
10. Keep it at room temperature for 6-7 days, then place it into the fridge.

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