Homemade Kimchi

Print

With ImageWithout Image

Homemade Kimchi

Yield: 10

Author: Jennifer Cartier

Prep time: 10 MinInactive time: 48 HourTotal time: 48 H & 10 M

Makes about 2 quarts.

Cook modePrevent screen from turning off

Ingredients

For the Cabbage

• 1 medium napa cabbage (about 2-3 lbs)
• 1/4 cup kosher salt or coarse sea salt
• 4-6 cups water

For the Kimchi Paste

• 1/4 cup Korean red pepper flakes (gochugaru, adjust for spiciness)
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 2 tbsp fish sauce (or soy sauce for vegan)
• 1 tbsp salted shrimp (saeujeot, optional for extra flavor)
• 1 tbsp sugar
• 2-3 tbsp water (for adjusting paste consistency)

For the Vegetables

• 1 small Korean radish (mu) or daikon, julienned
• 4 green onions, chopped into 1-inch pieces
• 1 medium carrot, julienned (optional)

Instructions

1. Prepare the Cabbage: Cut the napa cabbage lengthwise into quarters and then into bite-sized pieces. Dissolve the salt in water and soak the cabbage pieces, ensuring they’re fully submerged (you can use a plate to weigh them down). Let it sit for 2-6 hours until the cabbage is wilted. Rinse the cabbage thoroughly in cold water 2-3 times to remove excess salt, then drain well.
2. Make the Kimchi Paste: In a bowl, combine the gochugaru, grated ginger, minced garlic, fish sauce, salted shrimp (if using), and sugar. Add 2-3 tbsp water to form a thick paste.
3. Prepare the Vegetables: Mix the radish, green onions, and carrot (if using) with the paste until evenly coated.
4. Combine: Add the drained cabbage to the bowl with the paste and vegetables. Using gloved hands (to protect from the spice), massage the paste thoroughly into the cabbage, ensuring every piece is well coated.
5. Pack and Ferment: Pack the kimchi tightly into a clean glass jar or airtight container, pressing down to remove air pockets. Leave about an inch of space at the top to allow for expansion during fermentation. Close the lid loosely or cover the jar with a cloth secured with a rubber band to let gases escape.
6. Fermentation: Leave the jar at room temperature (65-75°F) for 1-2 days. Taste after 24 hours; if you like it tangy, let it ferment longer. Once fermented to your liking, seal the jar tightly and store it in the refrigerator. Kimchi will continue to ferment slowly in the fridge and develop deeper flavours over time.

Notes

Tips:

• Use gochugaru (Korean red pepper flakes) for an authentic flavour and texture. Adjust the quantity based on your heat preference.
• Kimchi is versatile! Feel free to add other vegetables like chives, mustard greens, or even apples for sweetness.
• Kimchi can last for several months in the refrigerator, becoming more sour as it ages. Sour kimchi is perfect for dishes like kimchi stew (kimchi jjigae).

Nutrition Facts

Calories

45

Fat

1 g

Sat. Fat

0 g

Carbs

9 g

Fiber

3 g

Net carbs

5 g

Sugar

3 g

Protein

3 g

Sodium

3230 mg

Cholesterol

2 mg

Did you make this recipe?

Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen