Small Batch Kimchi

Name: Small Batch Kimchi
Cuisine: American
Ingredients: 1/4 Napa Cabbage (~400-500 raw weight); 1/4 cup Sea Salt (coarse); 2 Tbs Gochugaru (Korean chili flakes); 2 Garlic Cloves; 1 Tbs Fish Sauce; Garlic Chives

Shane @RaijinPhoto

Bangkok, Thailand

Simple and flavorful recipe. Double it up if want want to make a bigger batch 🥬 😋

Shane @RaijinPhoto

Bangkok, Thailand

Simple and flavorful recipe. Double it up if want want to make a bigger batch 🥬 😋

Saved

Ingredients

1/4Napa Cabbage (~400-500 raw weight)
1/4 cupSea Salt (coarse)
2 TbsGochugaru (Korean chili flakes)
2Garlic Cloves
1 TbsFish Sauce
Garlic Chives

Saved

Steps

1

Clean and cut: The cabbage into 2 inch strips.
2

Salt cabbage: Put the cabbage in a large bowl and sprinkle with the salt. Massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy. Let stand for 1-2 hours.
3

Rinse: The cabbage 3 times in a colander. Let it sit for 15 minutes to drain.
4

Spice paste: Add garlic & fish sauce and mix into a paste. Add a little water if needed. (ginger optional) Then add gochugaru and mix.
5

Squeeze & mix: Squeeze the remaining water from cabbage and mix paste into cabbage with chives (carrot, radish optional)(use gloves if you want).
6

Pack: Pack kimchi into a medium to large size jar. Press down on kimchi until brine covers the top of kimchi. Leave 1 inch of space at the top and seal the jar.
7

Ferment: Ferment at room temperature(countertop) for 1-5 days depending on how sour you want it (taste each day). Once a day press the veggies back under the brine. Once you reach the sourness level you want, place in fridge.
8

Sit and enjoy: Let sit in fridge for another 1-2 weeks but you can eat right away if you want.