Easy Kimchi
A beginner’s guide to fermenting kimchi!
Servings
3~4 jars worth
Prep Time:
20~25 min.
Ferment for:
3~5 days
Good For:
Side dishes
Introduction
Easy Kimchi
I’ve gotten a few requests to share my kimchi recipe! This is one of the “hobbies” I picked up this year – I don’t know why but I find it so relaxing . I suppose right now anything that’s not chasing after our two toddlers is relaxing.
The hubby and I (and now our toddler) eat soooo much kimchi – so good for gut health plus it’s yum – so I decided to make our own starting this fall instead of buying from the grocery store. It’s cool how it ferments in just 3 days and is so delicious yet easy!
Here are some tips:
💧 Make sure to use bottled water as chlorinated tap might not allow the kimchi to ferment well.
🥕 I added too big carrot chunks to my first kimchi and the carrot flavor was overpowering. Thinly shaved / sliced carrots work best!
⚠️ Release air from the jars every day while they’re out at room temperature so that the bottles don’t explode!

- Hakusai (Napa / Chinese cabbage), 1 head
- Bottled water, enough to submerge chopped Napa cabbage
- Sea salt, 1/4 cup
- Daikon (Japanese radish), 1/2
- Carrot, 1
- Thin green onion / thin leek, 1
- Garlic, 2~3 cloves
- Ginger, 2 in. long
- Rice flour, 3 tbsp.
- Water, 1 cup
- Yellow (regular) miso, 2 tbsp.
- Fish sauce, 1 tbsp.
- Gochugaru (Korean chili flakes), 1 cup
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