I'll tell you a kimchi recipe that you can make easily and conveniently. Without complicated ingredients or a long fermentation process, you can make delicious kimchi with just the basic ingredients.
What to bring:
- 1/2 cabbage (about 1 kg)
- 1/4 cup coarse salt
- 1 cup water
- 1/4 onion
- 3 cloves of garlic
- 1 teaspoon ginger (minced)
- 3~4 tablespoons red pepper powder (adjust according to spiciness)
- 2 tablespoons fish sauce or fish sauce (can be omitted if you are vegetarian)
- 1 teaspoon sugar
- A little chives (optional)
Instructions:
- Pickling cabbage: Wash the cabbage thoroughly and cut it into bite-sized pieces. Put the sliced cabbage and coarse salt in a bowl, toss well, add 1 cup of water, and marinate for about 1 hour. If you turn it over once or twice in the middle, it will be pickled evenly.
- To make the seasoning: Finely chop the onion, garlic, and ginger. In a bowl, add the chopped onion, garlic, ginger, red pepper powder, fish sauce (or fish sauce), and sugar and mix well to make the kimchi seasoning.
- Rinse the cabbage: After 1 hour, rinse the pickled cabbage 2~3 times under running water and squeeze out the water. If you squeeze it too hard, it may smell green, so squeeze it properly.
- Toss: Place the drained cabbage in a bowl, add the kimchi seasoning, and toss evenly. If you want to add chives at this time, add them together and toss them together.
- To store: Mature the finished kimchi in an airtight container at room temperature for about a day before placing it in the refrigerator. You can adjust the degree of ripeness according to your personal preference. Be careful if you leave it at room temperature for too long, as it may sour.
Gratuity:
- You can control the spiciness by adjusting the amount of red pepper powder.
- Instead of anchovy fish sauce or fish sauce, you can add a little bit of shrimp sauce to add umami.
- If you like sweetness, you can add a little plum juice instead of sugar.
- If you like, you can slice carrots or radishes and mix them together.