Kimchi is a necessity in our household. Kimchi, a spicy fermented cabbage, is usually served as a side dish in Korean cuisine, but is also used in this quick and easy kimchi fried rice recipe and in a piping hot bowl of kimchi stew. Homemade kimchi allows you to adjust the spice and umami levels by playing around with the amount of hot pepper flakes and fish sauce.
There is definitely a traditional way to make kimchi that involves large tubs and creating a glutinous rice paste. The time and energy that goes into creating traditional kimchi is what makes the ones you find in Korean restaurants unbeatable. I've been told that one doesn't merely judge a Korean restaurant by how good their food is, but by how well their kimchi is made. Having eaten Korean food from Atlanta to LA all way to Korea, itself, I can definitely say that's true.
Fortunately, I can still make a quick and easy kimchi at home that's just as delicious. The paste includes gochugaru (hot pepper flakes), fish sauce, and some sugar. I love adding in scallions and julienned Korean radish for the added crunch.
Ingredients
- Napa cabbage
- Hot pepper flakes
- Fish sauce
- Sugar
- Minced garlic
- Scallions
- Julienned daikon or carrots
Instructions
- Cut 1 large napa cabbage in half lengthwise. Then cut each half into quarters. Wash each piece throughly and place into a sieve with a large bowl underneath.
- Add ½ cup kosher salt and use your hands to ensure to each piece is covered in salt. Let sit for 2 hours. The salt helps to draw water out of the cabbage
- After 2 hours, rinse the cabbage several times under cold water. You want to do this so the kimchi isn't too salty. Let cabbage drain while you prepare the spice paste.
- In a separate bowl, make the spice paste. Mix ½ cup hot pepper flakes, ⅓ cup fish sauce, 1 tablespoon sugar, 3 cloves minced garlic, 3 stalks of scallions, and a handful of julienned daikon. Mix well until it forms a thick paste. If you need more liquid, add more fish sauce.
- Put on a pair of gloves and use your hands to spread the paste on the cabbage. Ensure that each piece is evenly and well coated.
- Store in a jar (I like using mason jars or old pasta glass jars)
You can enjoy immediately for a more fresh kimchi or let it sit on the counter for 2-3 days to ferment and move to the fridge.
Quick and Easy Kimchi
Ingredients
- 1 large napa cabbage
- ½ cup hot pepper flakes
- ⅓ cup fish sauce
- 1 tablespoon sugar
- 3 stalks scallions
- 3 cloves garlic (minced)
- ¼ cup Korean radish (julienned)
Instructions
- Cut 1 large napa cabbage in half lengthwise. Then cut each half into quarters. Wash each piece throughly and place into a sieve with a large bowl underneath.
- Add ½ cup kosher salt and use your hands to ensure to each piece is covered in salt. Let sit for 2 hours.
- After 2 hours, rinse the cabbage several times under cold water. Let cabbage drain.
- In a separate bowl, make the spice paste. Mix ½ cup hot pepper flakes, ⅓ cup fish sauce, 1 tablespoon sugar, 3 cloves minced garlic, 3 stalks of scallions, and a handful of julienned daikon. Mix well until it forms a thick paste.
- Put on a pair of gloves and use your hands to spread the paste on the cabbage. Ensure that each piece is evenly and well coated.
- Store in sealed jar.
Tyanne Johnson says
Pictures are glorious and look super tasty!
Angela says
Thank you for the great recipe! I've always wanted to make my own at home.
Audrey says
One of my favorite things at Korean bbq restaurants is the kimchi. I never knew it was so easy to make!! I can now enjoy this at home.
Estee says
I needed this!!! Been wanting to make kimchi fried rice for ages but haven’t found kimchi! Thank you!
Jamie says
Fast and easy indeed! I love this with everything!
Lilly says
My Kimchi turned out perfect! Thanks for the recipe!
Swathi says
This quick and easy kimchi looks yum.
Debra says
So easy...and super tasty too. Thanks.
Leslie says
Super easy kimchi recipe! LOVE!
maur says
I love Kimchi, and this flavor sounds so tasty. I will try making a batch this weekend.
Amy says
I love kimchi but I have never tried making my own as I've never really found a recipe that I was happy with. But I love this one! Quick and easy are music to my ears!
Sangita says
This is a very easy and refreshing recipe.
Linda says
Oh yum! I love kimchi, especially when combined with ramen. This quick and easy version will be a new addition at our home
Julia says
Kimchi is great with any type of noodles!
Natalie says
I always wanted to make my own kimchi at home. Your recipe sounds easy to follow. I will definitely make it now. Thanks!
Ayngelina Brogan says
Something I have always wanted to learn how to make, thank you!
Alexandra says
Thank you for sharing this - I am so excited to try this - love kimchi!
Paul says
I know this post is over a year old but...
"You can enjoy immediately for a more fresh kimchi or let it sit on the counter for 2-3 to ferment and move to the fridge."
2-3 minutes? hours? days? weeks? months? years? etc?
Julia says
Great catch, it's 2-3 days!
Nancy Miller says
Thank you for this recipe! The Korean meal, kimchi, usually contains Korean radishes, Napa cabbage, and various flavors such as ginger, garlic, pepper, and fish sauce. Drying and salting are the oldest food conservation methodology’s most well-known practices. Likewise, the most common way of making kimchi includes tenderizing the vegetables to draw out the water.