Easy Kimchi Recipe

Name: Easy Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: For The Kimchi:; 5 tablespoons sea salt (heaping tablespoons); 1/2 head Napa cabbage; 1 tablespoon Asian red chili powder; 1 tablespoon crushed chili flakes; 3 garlic cloves, minced; 3 tablespoons Korean fish sauce (or Thai fish sauce if you can't find Korean); 1 tablespoon sugar; 1 tablespoon apple juice; 5 green onions, chopped; For Serving The Kimchi:; 3 tablespoons rice vinegar (more for garnish); sesame oil; sesame seeds

Servings: persons

For The Kimchi:
5 tablespoons sea salt (heaping tablespoons)
1/2 head Napa cabbage
1 tablespoon Asian red chili powder
1 tablespoon crushed chili flakes
3 garlic cloves, minced
3 tablespoons Korean fish sauce (or Thai fish sauce if you can't find Korean)
1 tablespoon sugar
1 tablespoon apple juice
5 green onions, chopped
For Serving The Kimchi:
3 tablespoons rice vinegar (more for garnish)
sesame oil
sesame seeds

1
Add 3 heaping tablespoons salt to 3-4 quarts of cold water and stir to dissolve.
2
Rinse the cabbage, and be careful to keep the leaves attached to the stem.
3
Sprinkle generous amounts of salt (about 2 tablespoons) between the leaves of the cabbage, gently working the salt in between each layer of leaves.
4
Soak the salted cabbage in the salt water for 6 hours, turning the cabbage every 2 hours. Place a heavy bowl on the cabbage to keep it completely submerged.
5
After soaking, rinse the cabbage to remove the salt.
6
Mix the seasoning ingredients in a bowl. Place generous amounts of the seasoning mix towards the base of the leaf and spread out towards the tip. Make sure all of the cabbage is covered.
7
Pick up the cabbage and hold together all but the two outer leaves. Fold the inner leaves in half towards the center, then wrap the outer leaves around the bunch.
8
Place in a bag or container and store in the fridge.
9
When ready to use, chop cabbage and place in a small bowl. Add some of the sauce from the original Kimchi mixture. Sprinkle some rice vinegar, a few drops of sesame oil, and some sesame seeds.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For The Kimchi:, 5 tablespoons sea salt (heaping tablespoons), 1/2 head Napa cabbage, 1 tablespoon Asian red chili powder, and more.

Yes, Easy Kimchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Kimchi

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