Simplified Homemade Kimchi

Ingredients

• 1.5 kg Napa cabbage (Chinese) (Roughly cut into 5‑6 cm pieces)
• 1 c. à soupe Unrefined salt (sea salt) (Prefer untreated sea salt)
• 1 bouquet Fresh cilantro (Leaves only, coarsely chopped)
• 5 gousses Garlic (Peeled)
• 2.5 cm Fresh ginger (About 1 inch, peeled and grated)
• 3 unités Carrots (Thin ribbons with a peeler)
• 2 blancs Leeks (white parts only) (First frozen layer removed, sliced into rounds)
• 2 c. à soupe Red pepper paste (gochujang or sriracha) (Provides the characteristic heat)
• 1 c. à café Pepper flakes (Adjust according to heat tolerance)

Instructions

1. Cut and salt the cabbage

   Cut the napa cabbage into large pieces, place it in a large bowl, add 1 c. à soupe of unrefined salt and massage for 5‑10 minutes until the cabbage begins to release its juices.

   Time: PT10M

2. Cut the vegetables

   Peel the garlic and ginger. Cut the carrots into thin ribbons with a peeler, slice the leeks into rounds and coarsely chop the cilantro.

   Time: PT10M

3. Blend the pepper paste

   In a blender, combine the garlic, ginger, 2 c. à soupe of red pepper paste and 1 c. à café of pepper flakes. Blend until smooth; add a spoonful of water if needed.

   Time: PT5M

4. Mix the kimchi

   Add the carrots, leeks, cilantro and the spicy paste to the salted cabbage. Mix thoroughly with clean hands or a wooden spoon until each piece is well coated.

   Time: PT5M

5. Package the kimchi

   Transfer the mixture into an airtight jar, pressing firmly to expel air. Leave 1‑2 cm of headspace, close the lid and place a small plate under the lid to catch any escaping juice.

   Time: PT5M

6. Ferment

   Leave the jar at room temperature (20‑22°C) for 3 days. Check the gases escaping daily; slightly loosen the lid if the jar looks overly swollen.

   Time: PT0M

   Temperature: 20-22°C

7. Store and serve

   After 3 days, transfer the kimchi to the refrigerator. It keeps up to 2 months, but is best consumed within 2 weeks.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

5 g

Fat

0 g

Fiber

2 g

Ingredient Substitutions

• Instead of Napa cabbage (Chinese): Green cabbage
• Instead of Unrefined salt (sea salt): Sea salt
• Instead of Fresh cilantro: Flat‑leaf parsley
• Instead of Garlic: Garlic powder (½ c. à café)
• Instead of Fresh ginger: Ground ginger (½ c. à café)
• Instead of Carrots: Radish
• Instead of Leeks (white parts only): Green onion
• Instead of Red pepper paste (gochujang or sriracha): Sriracha sauce
• Instead of Pepper flakes: Chili powder

Equipment Needed

• Large bowl
• Chef's knife
• Cutting board
• Peeler
• Peeler or mandoline (optional)
• Blender or food processor
• Wooden spoon or spatula
• Kitchen gloves (optional)
• Airtight jar (1 L to 2 L)
• Catch plate (optional)
• Measuring spoons

Critical Steps — Do Not Skip

• Massage the cabbage with salt to release the juice.
• Achieve a homogeneous pepper paste.
• Mix the kimchi uniformly.
• Press the kimchi into the jar, eliminating air.

Chef Tips from the Video

• Massage the cabbage for 5 minutes to speed up juice release.
• Use unrefined sea salt for a more natural fermentation.
• After 3 days, taste the kimchi; if you prefer it more sour, let it ferment an additional 1‑2 days.

Troubleshooting

Storage

Refrigerator: Up to 2 months (ideally consumed within 2 weeks).

Freezer: Not recommended; the cabbage texture deteriorates.

Room temperature: During fermentation, 3‑5 days at 20‑22°C.

Make-Ahead Tips

• Prepare the pepper paste the day before and keep it refrigerated.
• Pre‑cut the vegetables and store them in a sealed plastic bag.
• Kimchi can be left to ferment longer for a stronger flavor.