Gochujang Kimchi
This gochujang kimchi recipe teaches you how to make the classic Korean side dish at home. Brine napa cabbage before mixing with a blended gochujang chili paste. Ferment at room temperature then refrigerate. You'll end up with a probiotic-rich, spicy and tangy kimchi!
Ingredients
- 1 medium napa cabbage (about 3 lbs)
- 1/2 cup kosher salt
- 4 cups water for brine
- 1/2 cup gochujang
- 4 cloves garlic, minced
- 1 Tbsp minced ginger
- 2 Tbsp fish sauce
- 1 Tbsp salted shrimp
- 2-3 Tbsp water
- 1 cup julienned carrot
- 1/2 cup chopped green onion
- Additional vegetables like radish or Asian pear (optional)
Instructions
- Cut cabbage in half lengthwise. Cut slits 2 inches above stem on both halves.
- Dissolve 1/2 cup salt in 4 cups water. Soak cabbage in brine 2 hours.
- Rinse cabbage. Cut into quarters and remove cores.
- Make paste by blending gochujang, garlic, ginger, fish sauce, shrimp, and water.
- Toss cabbage, carrot, and green onion with spicy paste.
- Pack into jars, weigh down, ferment 1-5 days.
- Refrigerate and enjoy for months!