How To Make Kimchi At Home...Easy Mode

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.

Slice the napa cabbage in half lengthwise, then cut each half into quarters and each quarter into 1-inch wide strips.

Place the cabbage in a large bowl and season heavily with kosher salt, squeezing and tossing to bruise the cabbage.

Let the cabbage sit for at least 30 minutes, ideally about 1.5 hours, until it releases water.

Cut the root bottoms off the green onion and slice into half-inch segments.

Julienne the carrots into planks about 1.5 to 2 inches long and 1/8 inch thick.

Peel and cut the daikon into batons or julienne as desired.

In a food processor, blend the ginger, Asian pear, garlic, and fish sauce until smooth.

Transfer the paste to a bowl and mix in the Korean red pepper flakes, adjusting the amount to taste.

Drain the cabbage through a colander, rinse thoroughly while squeezing to remove excess salt.

Add the vegetables to the cabbage and mix well.

Add the paste to the vegetable mixture and toss to coat thoroughly.

Pack the mixture into a half-gallon glass jar, pressing down to eliminate air bubbles and ensure the juice covers the vegetables.

Loosely cap the jar and let it ferment for 4 to 7 days, tasting at day 4 for desired flavor.

Once fermented to taste, tighten the cap and store in the refrigerator.

Equipment Needed

Spice Level:

Dietary

Allergens