- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Our kimchi recipe is beginner friendly. It’s straightforward and can be adjusted to your preferred spice level, depending on how much gochugaru (red chili powder) you use. While some recipes leave the cabbage in wedges, we chop ours into bite-size pieces. This simplifies things and saves a bit of time during the salt brine. We typically make cabbage-only kimchi and don’t add other vegetables (except garlic, ginger, and green onion), but feel free to add shredded Korean radish, daikon, or carrots.
Ingredient:
- Kimchi Ingredients
- 1 napa cabbage, about 3 pounds
- 2 ½ tablespoons (42g) fine sea salt
- 12 green onions
- 2 tablespoons rice thickener, recipe below
- 5 tablespoons (45g) gochugaru, Korean red chili pepper powder
- 8 cloves garlic, finely grated
- One 2-inch knob fresh ginger, finely grated
- 2 tablespoons fish sauce
- 4 teaspoons sugar
- 2 tablespoons water
- Rice thickener
- 1 tablespoon sweet rice flour
- 1/2 cup (118ml) cold water
