Everyday Kimchi Recipe

Looking for a quick & easy Kimchi Recipe?  This Everyday Kimchi has been a hit in my Beginner Fermentation classes.  Give it a try!

2 Lbs Napa Cabbage

5 Tablespoons Salt

Filtered Water

1 ½ tablespoon rice flour

½ pound daikon

1 inch of ginger

4 cloves garlic, peeled

1 tablespoon red pepper flakes

½ cup gochugaru paste

1 tablespoons fish sauce

Brined Shrimp Paste

5 stem Chinese chives or scallions

Soak Napa Cabbage in filtered water and salt for 12 hours. Drain and pat dry. Make rice flour paste with rice flour and ¾ c. water. Cut daikon in match stick pieces. Chop unpeeled ginger, onion, garlic and place in ninja with red pepper flakes, gochugaru Fish sauce and cooled rice paste. Chop chives or onions and add to the cabbage and daikon pieces. Put on gloves and work the paste into the vegetables to cover. Then pack into containers. Allow to ferment at room temperature for 3-7 days and then place into the refrigerator.