When I lived abroad in Cyprus or Hungary, one of our biggest cravings is kimchi/kimchee. It’s part of my upbringing to have kimchi with every Korean meal. But what do you do when you live abroad? You can’t easily pick up a jar of kimchi at your local Korean grocery store or HMart in the States. Sometimes you have to make your own.
And thanks to a reader’s request, here is my easy kimchi recipe without the need for a mixer, salted shrimp, or anchovies. Just a few simple ingredients and some good knifing skills, you can make the easiest kimchi recipe that will soothe your tastebuds.
- Category: Korean Food
- 1/2 onion
- 4 cloves of garlic
- 1 ginger
- 1/2 apple
- 1 head of napa cabbage (kinai kaposta in Hungarian)
- 2 white radish (moo in Korean)
- 1 cup Korean red pepper flakes
- 1 cup sea salt (not fine salt)
- 10 cups water
- 1/3 cup fish sauce
- 2 plastic bowls
- 1 bowl
- 1 plastic bags or gloves
- 1 seal-tight glass container
- Cut napa cabbage in quarters. Then into squares. Place into a large plastic bowl.
- Mix 1 cup of sea salt and 10 cups of water together in a large bowl. (Be sure to use sea salt, and not fine salt.) Add salt water mix to napa cabbage.
- Brine napa cabbage for several hours. (Usually, I let it soak for 4-6 hours.) The cabbage will look wilted.
- Remove salt water from bowl. Squeeze out excess water from cabbage. Then move wilted cabbage into another plastic bowl.
- Slice moo (Korean radish or any kind of radish available in your country). Add it to bowl with wilted napa cabbage.
- Mince garlic, ginger, onion, and apple. (Make sure the ginger is minced to roughly the same amount as 4-5 cloves of garlic.) Mix together in a medium-sized bowl.
- Add Korean red pepper flakes and fish sauce into the minced mix. Mix together by hand. I recommend using a small plastic bag or plastic gloves to keep your hands from turning orange.
- Mix Korean red pepper flake mix into wilted napa cabbage/radish mix. You may or may not need the entire Korean red pepper flake mix. You are almost done.
- Pack and press kimchi into a seal-tight glass container. (I highly recommend the glass jars from IKEA.) Make sure that the kimchi is packed down into the jar. Then add water to the jar to cover the cabbage. NOTE: Don't add too much, just enough so that the water seeps into the tightly packed kimchi mix.
- Close the lid and place in the refrigerator. Eat your homemade kimchi within a month! After that make kimchi stew when it's overly ripe!