Description
Traditional Homemade Kimchi made with napa cabbage, chili flakes, and natural fermentation.
Ingredients
Scale
1 large napa cabbage
1/4 cup kosher salt
Water as needed
1 tablespoon rice flour
1/2 cup water
1/3 cup Korean chili flakes
1 tablespoon sugar
5 cloves garlic, minced
1 teaspoon grated ginger
2 tablespoons soy sauce
4 green onions, chopped
1 small carrot, julienned
1 small daikon radish, julienned
Instructions
1. Salt and soak cabbage.
2. Rinse and drain thoroughly.
3. Cook rice flour and water to make paste.
4. Mix paste with chili flakes, garlic, ginger, and seasoning.
5. Add vegetables and cabbage.
6. Pack into jar and ferment 1–3 days.
7. Refrigerate and enjoy.
Notes
Always use clean tools.
Adjust chili flakes to taste.
Do not overfill jars.
Older kimchi works best for cooking.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 2g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg