Homemade Spicy Cabbage Kimchi

Ingredients

• 1 large Napa cabbage (about 2 pounds / 900g) 1 large Napa cabbage (about 2 pounds / 900g)
• 1/4 cup (60ml) sea salt 1/4 cup (60ml) sea salt
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) shrimp paste 1 tablespoon (15ml) shrimp paste
• 3 tablespoons (45ml) Korean chili flakes (gochugaru) 3 tablespoons (45ml) Korean chili flakes (gochugaru)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon (15ml) grated ginger 1 tablespoon (15ml) grated ginger
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon (15ml) sugar 1 tablespoon (15ml) sugar
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 2g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the cabbage into bite-sized pieces.
2. 2.
   In a large bowl, dissolve the sea salt in water. Soak the cabbage in the saltwater for 2 hours, flipping occasionally.
3. 3.
   Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
4. 4.
   In a separate bowl, combine the fish sauce, shrimp paste, Korean chili flakes, minced garlic, grated ginger, sliced green onions, sugar, and sesame oil. Mix well to form a paste.
5. 5.
   Using gloves, coat each cabbage piece with the paste, ensuring even distribution.
6. 6.
   Transfer the coated cabbage into a clean glass jar, pressing down firmly to remove any air pockets.
7. 7.
   Leave about 1 inch (2.5cm) of headspace in the jar and seal it tightly.
8. 8.
   Allow the kimchi to ferment at room temperature for 2 to 5 days, depending on your desired level of fermentation.
9. 9.
   Once fermented, refrigerate the kimchi to slow down the fermentation process and enhance the flavors.
10. 10.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Napa cabbage — Make sure to thoroughly rinse the cabbage after soaking it in saltwater to remove excess salt and prevent the kimchi from becoming too salty.
• Korean chili flakes (gochugaru) — Adjust the amount of chili flakes according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Shrimp paste — If you cannot find shrimp paste, you can substitute it with an equal amount of miso paste for a vegetarian version.

Tips & Tricks

• Use gloves when coating the cabbage with the paste to avoid staining your hands with chili flakes.
• Adjust the fermentation time based on your preference. Shorter fermentation results in a milder flavor, while longer fermentation intensifies the tanginess and sourness.
• Store the kimchi in the refrigerator after fermentation to slow down the process and maintain its freshness.
• The flavors of kimchi develop and improve over time, so it's best to let it sit in the refrigerator for a few days before consuming.
• Feel free to add other vegetables like radishes or carrots to the kimchi for added crunch and flavor variation.

Serving advice

Serve the homemade spicy cabbage kimchi as a side dish alongside rice, grilled meats, or stir-fried vegetables. It can also be used as a topping for bibimbap, ramen, or Korean-style tacos.

Presentation advice

Present the kimchi in a small ceramic dish or a traditional Korean earthenware vessel called a "gimchi-jangdok." Garnish with sesame seeds and sliced green onions for an appealing visual touch.