How I Make Kimchi

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more nutritious, while green cabbage is often less expensive.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a budget-friendly alternative for a vegetarian option.

Cut root end off of your Napa cabbages and cut in two lengthwise.

Rinse well and remove any dirt.

Make brine of 1 cup of salt to 1 gallon of water.

Submerge Napa cabbage in brine, weighing down with a plate.

Let soak about 8 hours or overnight.

Place soaked cabbage on to wire rack in the sink so it can drain. Let drain at least an hour or up to 3 hours.

Grate carrot and daikon and set aside in medium bowl.

Grate ginger and place in medium bowl with the shredded veggies.

Finely mince garlic and add to the shredded veggie bowl.

Roughly chop the cabbage and green onion and place that into a large bowl and set aside.

Measure Korean chili pepper powder and add to the shredded veggies.

Wearing gloves, mix the shredded carrot, daikon, ginger and garlic with the chili pepper powder.

Add spicy shredded veggies mix into the cabbage and green onion bowl.

Mix really well, separating any leaves of cabbage and making sure everything gets coated with the spicy, garlicy, gingery mixture.

Pack kimchi into your vessel, pressing down to remove any air bubbles.

Make sure everything is submerged under the brine and use a weight to hold it in place.

Cover with a breathable lid and label with the date.

Put on a plate to catch any spill over and let the kimchi ferment for about 7 days.

After 7 days taste the kimchi. Let it ferment as long as you like. When the taste and texture is good for you move it in the fridge.

Equipment Needed

Spice Level:

Dietary

Allergens