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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
kimchi recipe Gochugaru Bright Napa Crunch
- Total Time: 1620 minutes
- Yield: About 2 quarts 1x
- Diet: General
Description
This easy Gochugaru Bright Napa Crunch kimchi recipe guides you through making a vibrant, homemade fermented dish perfect for adding a healthy, zesty kick to meals. It features crisp Napa cabbage infused with bright Gochugaru spice, designed for a deeply satisfying result.
Ingredients
- 1 large head Napa cabbage (about 2.5–3 lbs / 1.1–1.4 kg)
- 0.5 cup (120g) coarse sea salt
- 0.5 cup (120ml) filtered water
- 1 cup (90g) Gochugaru (Korean chili flakes)
- 0.25 cup (30g) minced garlic (about 6–8 cloves)
- 2 Tbsp (15g) grated fresh ginger
- 4–5 green onions (scallions), chopped into 1-inch pieces
- 2 Tbsp (30ml) fish sauce (or use soy sauce/tamari for a vegan alternative)
- 1 Tbsp (15ml) sugar (honey or maple syrup can be used for a different sweetness profile)
- 1 medium carrot, julienned (optional)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Brine Cabbage Thoroughly: Cut Napa cabbage into 1-2 inch pieces. Toss with 0.5 cup (120g) coarse sea salt in a large mixing bowl. Let sit for 1.5-2 hours, tossing every 30 minutes, until the cabbage wilts and feels pliable. (If it looks too dry initially, a slight mist of water can help the salt adhere.)
- Rinse and Drain Cabbage Well: After brining, rinse cabbage 2-3 times under cold running water to remove excess salt. Squeeze out water, then drain in a colander for at least 30 minutes. It should feel firm but flexible, not mushy.
- Prepare Gochugaru Paste: In another large bowl, combine Gochugaru, minced garlic, grated ginger, chopped green onions, fish sauce (or vegan alternative), sugar, and 0.5 cup (120ml) filtered water. Mix until a thick, bright red paste forms.
- Mix Paste with Cabbage: Wear food-safe gloves. Add drained cabbage and optional julienned carrot to the paste. Gently massage the paste into the cabbage, ensuring every leaf is evenly coated. (For a beautiful cling, a tablespoon of glutinous rice flour paste can be added to the seasoning mix.)
- Pack and Ferment: Tightly pack the mixture into clean glass jars, pressing down firmly to remove air. Leave 1 inch (2.5 cm) headspace. Seal jars loosely. Ferment at cool room temperature (65-70°F or 18-21°C) for 1-3 days; you’ll see small bubbles and a tangy aroma. Refrigerate after initial fermentation.
Notes
For vegan kimchi, use soy sauce or tamari instead of fish sauce. If kimchi tastes too salty, rinse cabbage more thoroughly next time. Adjust Gochugaru for desired spice level. Store Gochugaru in a cool, dark place to preserve color and flavor.
- Prep Time: 180 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting, Brining
- Cuisine: Korean
Nutrition
- Serving Size: 0.5 cup (80 g)
- Calories: 25 calories
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg