Side Dishes > Pickled & Fermented Sides > Fermented Sides > Simple Kimchi Preparation (Small Batch)

Simple Weeknight Kimchi

This is a quick and easy kimchi recipe perfect for beginners. It's a small batch, so you don't need to worry about a huge amount of fermented cabbage sitting in your fridge. Enjoy this vibrant, tangy side dish with your favorite meals.

Prep Time
30 minutes
Cook Time
0 minutes (plus fermentation time)
Servings
About 4 servings
Ingredients
  • 1 small head (about 1 lb) Napa Cabbage
  • 2 tablespoons Kosher Salt
  • 4 cups Water
  • 4 cloves Garlic
  • 1 teaspoon, grated Ginger
  • 2-3 tablespoons (adjust to taste) Korean Chili Flakes (Gochugaru)
  • 1 tablespoon Fish Sauce
  • 1 teaspoon Sugar
  • 2 stalks, chopped Green Onions

Prepare the Cabbage

First, cut the napa cabbage lengthwise into quarters. Then, roughly chop each quarter into 1-2 inch pieces.

Salt the Cabbage

Place the chopped cabbage in a large bowl and sprinkle with the kosher salt. Add the water and massage the salt into the cabbage. Make sure all the cabbage is submerged. Let it sit for at least 1 hour, or up to 2 hours, turning occasionally. This process softens the cabbage and draws out excess moisture.

Rinse the Cabbage

After salting, rinse the cabbage thoroughly under cold running water 3-4 times to remove the excess salt. Drain well and gently squeeze out any remaining water. This is important to prevent overly salty kimchi.

Make the Kimchi Paste

In a food processor or blender, combine the garlic, ginger, fish sauce, and sugar. Process until a smooth paste forms. You can also finely mince the garlic and ginger if you don't have a food processor. Transfer the paste to a large bowl.

Combine Ingredients

Add the rinsed and drained cabbage and Korean chili flakes (gochugaru) to the bowl with the kimchi paste. Add the chopped green onions. Use your hands (wearing gloves is recommended) to thoroughly mix the ingredients, ensuring the cabbage is evenly coated with the paste. Massage the paste into the cabbage.

Pack and Ferment

Pack the kimchi tightly into a clean glass jar or container, leaving about an inch of headspace at the top. Press down on the kimchi to release any trapped air. Seal the jar loosely (do not tighten the lid completely, as gases will build up during fermentation). Let the kimchi ferment at room temperature (ideally 68-72°F) for 1-3 days, or until it reaches your desired level of sourness. Check it daily and press down on the kimchi to release any gases. Taste it each day to monitor the fermentation process.

Refrigerate

Once the kimchi has reached your desired level of sourness, transfer it to the refrigerator. This will slow down the fermentation process. The kimchi will continue to ferment slowly in the refrigerator and will develop more flavor over time. It is best to wait at least a week before eating for optimal flavor.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Calories: Approximately 30-40 kcal
Carbohydrates: 5-7g
Protein: 1-2g
Fat: Less than 1g
Sodium: Varies greatly depending on salt content (aim for lower sodium if possible).

Other Considerations for Nutrition

Kimchi is a good source of probiotics due to the fermentation process. It also contains vitamins A and C, and various minerals. However, it can be high in sodium, so consume in moderation if you are sodium-sensitive.

← Quick Pickled Cucumbers Spicy Red Cabbage Sauerkraut →

FAQ

  • How do I know when the kimchi is ready?

    The kimchi is ready when it tastes sour and tangy. The longer it ferments, the sourer it will become. Taste it daily to monitor the fermentation process.
  • Why is my kimchi bubbling?

    Bubbling is a normal part of the fermentation process. It is caused by the production of gases by the bacteria. Make sure to loosen the lid of the jar daily to release the gases.
  • Can I use other vegetables in my kimchi?

    Yes, you can add other vegetables such as daikon radish, carrots, or cucumbers. Adjust the amount of kimchi paste accordingly.
  • Can I use different chili flakes?

    While Gochugaru is traditional, you can experiment with other chili flakes, but be aware that the flavor profile will be different. Gochugaru has a unique fruity and smoky flavor that is essential to kimchi.