Discover the Magic of Homemade Kimchi!
I’ll never forget the day my friend Julie told me to put kimchi on my breakfast eggs. I was skeptical, but one bite and I was hooked! This traditional Korean staple, made from fermented napa cabbage and daikon radish, is a flavor explosion—spicy, sour, and packed with umami. Beyond its incredible taste, kimchi is a powerhouse of probiotics, fantastic for digestion and overall gut health. If you’re ready to dive into the world of fermentation, this simple homemade kimchi recipe is the perfect place to start.
Ingredients
• 1 napa cabbage, about 2 pounds / 900g
• ½ cup / 150g Celtic sea salt
• 12 cups / 2.8 liters cold filtered water, plus more as needed
• 8 ounces / 225g daikon radish, peeled and cut into 2-inch matchsticks
• 4 medium scallions, trimmed and cut into 1-inch pieces
• ⅓ cup / 45g Korean red pepper powder (gochugaru)
• ¼ cup / 60ml fish sauce
• ¼ cup / 25g peeled and minced fresh ginger
• 1 tablespoon / 15g minced garlic
• 2 teaspoons / 10g Korean salted shrimp (saeujeot), minced
Instructions
1. Directions
2. Prepare the Cabbage: Cut the napa cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root. In a large bowl, toss the cabbage with the sea salt until it’s evenly coated.
3. Brine the Cabbage: Pour enough cold water (about 12 cups) over the cabbage to fully submerge it. Place a plate or baking sheet on top to keep it submerged. Let it sit at room temperature for 12 to 24 hours.
4. Rinse and Drain: Drain the cabbage in a colander and rinse thoroughly with cold water. Gently squeeze out any excess liquid and place the cabbage in a large, clean bowl.
5. Make the Kimchi Paste: In a separate medium bowl, combine the daikon radish, scallions, Korean red pepper powder, fish sauce, ginger, garlic, and salted shrimp. Stir until you have a well-combined paste.
6. Combine: Add the kimchi paste to the bowl with the drained cabbage. Using your hands (we recommend wearing gloves!), toss and massage the paste into the cabbage until every piece is thoroughly coated.
7. Pack and Ferment: Tightly pack the kimchi into a clean 2-quart / 2-liter glass jar, pressing down to remove air bubbles. Seal the jar with a tight-fitting lid and let it sit in a cool, dark place for 24 hours. You may notice some bubbling, which is a good sign!
8. Refrigerate: After 24 hours, open the jar to release any built-up gases (this is called “burping”). Reseal the jar and refrigerate for at least 48 hours before enjoying. The flavor deepens and improves over time, with the peak flavor around 1 week.
9. Store: Keep the kimchi refrigerated for up to one month.
Nutritional Information
• Serving Size: ¼ cup
• Servings Per Recipe: 16
• Calories: 15
• Fat: 0g
• Carbohydrates: 2g
• Protein: 1g
• Fiber: 0g
Pro Tips
• Don’t Toss the Brine: Once your kimchi is gone, drink the leftover liquid! A ¼ cup shot about 15 minutes before a meal can aid digestion, help with acid reflux, and even curb sugar cravings.
• Wear Gloves: When mixing the kimchi paste with the cabbage, wear food-safe gloves. The gochugaru can stain your hands and cause a burning sensation on sensitive skin.
• Serving Suggestions: Kimchi is a fantastic side dish (banchan), but don’t stop there! Try it on scrambled eggs, in fried rice, on tacos, or as a bold sauce for braised short ribs.
• Burp Your Jar: During the initial 24-hour fermentation, pressure can build up inside the jar. Opening it briefly to release the gas prevents potential overflow and ensures a happy ferment.
FAQ
Q: How long does homemade kimchi last
A: According to the recipe, homemade kimchi should be kept refrigerated and will last for up to one month.
Q: Why do I need to burp my kimchi jar
A: During the initial 24-hour fermentation, gases build up inside the jar. Burping the jar by opening it briefly releases this pressure, which prevents overflow and ensures a successful ferment.
Q: How soon can I eat the kimchi after making it
A: After a 24-hour fermentation at room temperature, the kimchi needs to be refrigerated for at least 48 hours before it’s ready to eat. The flavor will continue to deepen, reaching its peak in about one week.
Q: What is gochugaru
A: Gochugaru is Korean red pepper powder. It is an essential ingredient in this recipe that gives the kimchi its signature spicy flavor and vibrant red color. The recipe recommends wearing gloves when handling it.
