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How to Make Kimchi: Small Batch Easy Kimchi Recipe by CiCi Li

Posted on by KBSdanielkim80

Kimchi, a staple in Korean cuisine, is a deliciously fermented vegetable dish that combines bold flavors like spicy, sour, and umami. Making kimchi at home can sound intimidating, but with CiCi Li’s easy and small-batch recipe, you can make authentic kimchi right in your own kitchen! This recipe is perfect for beginners and anyone who wants to enjoy fresh, homemade kimchi without making large batches. Let’s get started!

Ingredients:

  • 1 small napa cabbage (about 2 pounds)

  • 1/4 cup sea salt (for salting the cabbage)

  • 2 tablespoons gochugaru (Korean red chili flakes) – adjust for spice level

  • 1 tablespoon grated ginger

  • 5 cloves garlic (minced)

  • 1 tablespoon fish sauce (optional for non-vegetarian version)

  • 1 tablespoon sugar

  • 1 tablespoon soy sauce

  • 1/4 cup water (adjust as needed)

  • 1 tablespoon rice vinegar

  • 2 green onions (chopped)

Instructions:

1. Prepare the Napa Cabbage

Begin by cutting your napa cabbage into quarters. Remove the tough core and slice it into 2-inch pieces. Place the cabbage in a large bowl and sprinkle it generously with the sea salt. Massage the salt into the cabbage to ensure it’s evenly distributed. Let the cabbage sit for about 1 to 1.5 hours to allow it to soften and release its water. The salt helps draw out moisture from the cabbage, which is key for the fermentation process.

2. Make the Kimchi Paste

While the cabbage is salting, it’s time to prepare the kimchi paste. In a food processor or blender, combine the garlic, ginger, fish sauce (if using), sugar, soy sauce, gochugaru (chili flakes), and rice vinegar. Add about 1/4 cup of water to help blend the ingredients together into a smooth, thick paste.

If you prefer a milder version, you can reduce the amount of chili flakes, or for more heat, add extra gochugaru to suit your taste. This paste will bring all the flavors together and give your kimchi that signature tangy, spicy kick.

3. Rinse and Drain the Cabbage

Once the cabbage has softened, rinse it thoroughly under cold water to remove excess salt. Drain the cabbage well to get rid of any remaining water. You want the cabbage to be moist but not soggy. Use a clean kitchen towel or paper towels to pat it dry.

4. Toss the Cabbage with Kimchi Paste

In a large mixing bowl, add the drained cabbage. Pour the kimchi paste over the cabbage and, using your hands (wear gloves to avoid chili irritation), massage the paste into the cabbage. Make sure every piece is well-coated with the flavorful paste. This step ensures that the cabbage absorbs all the spices and seasonings.

5. Add Green Onions (Optional)

For added flavor, you can stir in chopped green onions. These bring an extra burst of freshness to the kimchi and complement the spiciness beautifully.

6. Pack the Kimchi into a Jar

Once the cabbage is well-coated, pack it tightly into a clean glass jar or airtight container. Leave a bit of space at the top to allow for the gases released during fermentation. Press down firmly to remove any air pockets and ensure that the kimchi is submerged in its own juices.

7. Ferment the Kimchi

Leave the jar at room temperature for 1 to 2 days to begin the fermentation process. The exact time will depend on the temperature of your kitchen and how sour you want your kimchi. After this, place the kimchi in the refrigerator to slow down the fermentation. Kimchi will continue to ferment in the fridge and will develop deeper flavors over time. You can start eating it as soon as a day or two after fermenting!

Tips:

  • Fermentation: The longer you leave the kimchi at room temperature, the stronger and tangier it will become. For a milder flavor, ferment it for a shorter time.

  • Spicy Level: Adjust the amount of gochugaru based on your spice preference. If you prefer a less spicy kimchi, reduce the chili flakes, or add more for extra heat.

  • Storage: Store your kimchi in the refrigerator for up to a month. Over time, it will continue to ferment and develop more depth of flavor.

  • Vegan Version: If you want a vegan version of kimchi, you can substitute the fish sauce with soy sauce or a plant-based alternative.

Conclusion:

Making kimchi at home doesn’t have to be complicated. With this small batch recipe by CiCi Li, you’ll have homemade kimchi ready in just a few days! It’s the perfect addition to your Korean meals or can be enjoyed as a snack on its own. Once you’ve tasted homemade kimchi, you’ll never want to go back to store-bought versions!

Enjoy your delicious, homemade kimchi, and for ultimate relaxation after a flavorful meal, check out:

 

Happy kimchi-making! 🌶️🥬