How to make kimchi without fish sauce (Easy kimchi recipe in the U.S.)

How to Make Napa Cabbage Kimchi in the U.S. (No Jeotgal & Easy-to-Find Ingredients)

Here’s a step-by-step guide to making authentic Napa cabbage kimchi without needing jeotgal (fermented fish sauce) or gochugaru (Korean red pepper flakes), using ingredients you can easily find in the U.S.

Ingredients:

• 1 medium Napa cabbage (Usually available at Walmart or Asian grocery stores like H-Mart or 99 Ranch Market)
• 1/4 cup kosher salt or sea salt (for salting the cabbage)
• 1 tablespoon grated ginger (fresh ginger, which is common in U.S. grocery stores)
• 1 tablespoon minced garlic (fresh or jarred garlic works)
• 1/4 cup fish sauce substitute (optional): You can use Anchovy paste (a common alternative available at most grocery stores like Walmart) or soy sauce mixed with a bit of salt for a vegan option.
• 2 tablespoons sugar
• 1 tablespoon soy sauce (for umami flavor)
• 1/4 cup apple or pear puree (for natural sweetness – you can find apples or pears at any U.S. grocery store)
• 1 tablespoon paprika or cayenne pepper (as a substitute for Korean gochugaru. This will give a similar spice and color but is easier to find. Adjust to taste for spice level!)
• 1/2 cup water (to thin the paste)

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Step-by-Step Recipe:

Step 1: Prepare the Napa Cabbage

1. a. Cut the Napa cabbage
   • Slice the cabbage in half, then cut it into quarters. Trim off the tough stem at the bottom of each quarter.
   • If you prefer smaller pieces of kimchi, you can cut the cabbage into smaller chunks.
2. b. Salt the cabbage
   • Place the cabbage pieces into a large mixing bowl or basin. Sprinkle 1/4 cup of salt evenly on each layer of cabbage, making sure to rub the salt in between the leaves.
   • Add some extra salt to the core parts of the cabbage, where it tends to be thicker.
   • Let it sit for 3–6 hours, turning the cabbage pieces every hour or so. The salt will help the cabbage soften and release water.
3. c. Rinse the cabbage
   • After the cabbage wilts and becomes softer, rinse the cabbage thoroughly under cold water to remove excess salt.
   • Drain the cabbage well in a colander, and leave it for about 30 minutes to fully drain the water. You want the cabbage to be moist but not soaking wet.

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Step 2: Make the Kimchi Paste

1. a. Prepare your seasonings
   • In a mixing bowl, combine grated ginger and minced garlic. These will provide the aromatic base for your paste.
   • Add 1 tablespoon of soy sauce for umami flavor, which will replicate the depth of flavor you would get from fish sauce (jeotgal).
2. b. Add the sweet ingredients
   • Add 2 tablespoons of sugar and 1/4 cup of apple or pear puree (blending a small apple or pear in a blender or food processor). This will provide a natural sweetness to balance the flavors, just like traditional kimchi.
   • If you want a more tangy flavor, you can add 1 tablespoon of apple cider vinegar instead of the puree.
3. c. Make the paste
   • Gradually mix in paprika or cayenne pepper (1 tablespoon), depending on how spicy you want the kimchi to be. You can adjust this based on your preference.
   • Add 1/2 cup of water to create a thick paste, mixing until smooth and fully blended. This paste will coat your cabbage evenly.

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Step 3: Coat the Cabbage with the Kimchi Paste

1. a. Put on gloves
   • Kimchi paste can stain your hands and be very spicy, so make sure to wear gloves during this step.
2. b. Rub the paste on the cabbage
   • Take small portions of the kimchi paste and spread it generously onto each cabbage quarter, making sure to get into every layer of the cabbage. Be thorough with the application, as every leaf needs to be coated to achieve the signature kimchi flavor.
   • If you like extra heat, you can add more paprika or cayenne at this stage.

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Step 4: Ferment the Kimchi

1. a. Pack the kimchi into a jar
   • Once the cabbage is fully coated, place it into a large glass jar or airtight container. Press the cabbage down to remove any air gaps, as this will help with fermentation. Leave some space at the top of the jar for expansion during fermentation.
2. b. Let it ferment
   • Let the kimchi sit at room temperature for 1-2 days. The warmer the room, the faster it will ferment. Check it daily, and once the kimchi has fermented to your liking (typically 2 days), store it in the refrigerator.
3. c. Enjoy!
   • Your homemade kimchi is now ready to eat! Serve it as a side dish with your meals, or use it in various dishes like kimchi fried rice, kimchi stew, or just as a topping.