Easy Kimchi Recipe
Prep time: 
Total time: 
Serves: 20
  • 1 head of Napa cabbage
  • ½ cup of kosher salt
  • 5-6 cloves of garlic
  • 1 small yellow onion
  • Ginger knob, 2 inches
  • 2 tsp brown sugar/honey
  • ¼ cup fish sauce
  • ½ cup gochugaru (Korean chili pepper flakes)
  • 2 tbsp cooked white rice
  • 1 tbsp salted shrimp
  • 1 carrot, cut into matchsticks
  • 1 radish, cut into matchsticks
  • ½ Asian pear, cut into cubes
  • 3 stalks scallions, sliced
  • 3 tbsp sesame seeds, dry roasted in a pan.
  1. Slice the cabbage into big chunks
  2. Wash the cabbage with water, drain and and salt them with the ½ cup of kosher salt
  3. Place cabbage in a deep bowl, and let them sit for at least 2 hours, flipping them halfway to get them evenly salted.
  4. By the end of the salting process, the salt will have drawn out some water from the cabbage, and the cabbage should be slightly limp.
  5. Wash and rinse them thoroughly with water, and squeeze out the excess water.
  6. Blend the pear, fish sauce, onion, rice, salted shrimps, garlic and ginger.
  7. Place this in a large container and mix in the gochugaru and sugar.
  8. Add the carrots, radishes and scallions and mix until well incorporated.
  9. Mix in the cabbage and top with the roasted sesame seeds.
  10. Once well mixed, store in an airtight mason jar/container.
  11. Leave in a cool, dark place to ferment for 2-3 days or in the refrigerator for 4-7 days to ferment.
Recipe by Maya Kitchenette at https://mayakitchenette.com/easy-kimchi-recipe/