Homemade Kimchi
A traditional Korean fermented vegetable dish that's bright, tangy, and healthy. Customize with spices and enjoy as a condiment or side dish.
Ingredients
Main Ingredients
- 1 head napa cabbage Cut into quarters
- 1 cup Korean chili flakes (gochugaru) Adjust to taste for spiciness
- 5 cloves garlic Minced
- 2 inches ginger Grated
- 1 cup water For the paste mixture
- 1 medium carrot Optional, thinly sliced
- 3 stalks green onions Optional, chopped
- 4 tablespoons salt For salting cabbage
Instructions
Preparation
- Cut the napa cabbage into quarters and sprinkle salt between the leaves. Let it sit for 1-2 hours, turning occasionally.
- Rinse the cabbage thoroughly with water to remove excess salt and let it drain.
- In a bowl, mix chili flakes, minced garlic, grated ginger, and water to form a paste.
- Optional: Add thinly sliced carrots and chopped green onions to the paste.
- Massage the paste into the cabbage, ensuring all leaves are coated.
- Pack the mixture tightly into a clean jar, leaving some space at the top.
Fermentation
- Seal the jar and let it ferment at room temperature for 1-5 days, tasting daily until it reaches your desired flavor.
- Once fermented, store in the refrigerator.
Notes
Store kimchi in the fridge in an airtight jar, label with date. Use within 1–3 months for best texture. Use leftover kimchi brine in salads or dressings for a probiotic boost.
Nutrition
Serving: 30gCalories: 15kcalCarbohydrates: 2gProtein: 1gSodium: 2000mgFiber: 1g
Tried this recipe?Let us know how it was!