The Best Homemade Kimchi Recipe: This Easy Kimchi Recipe Will Get You Hooked on Fermented Foods by 30Seconds Food
"Have you tried kimchi? Have you ever made your own? It’s a spicy, fermented cabbage, similar to sauerkraut, but with Korean flavors such as garlic, ginger and chilies. I like to add a spoonful to my savory meals," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®.
"Kimchi tastes tangy, salty, spicy and sour! It’s very similar to sauerkraut (because they are both fermented cabbage), but kimchi is packed with different flavors and a little heat. Kimchi is packed with nutrients while being low in calories. Serve your kimchi with any savory meal from breakfast to dinner."
Prep Time: 24+ hours
Cook Time: 0 minutes
Total Time: 24+ hours
- 1 medium head Chinese or Napa cabbage
- 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks
- 1/4 cup sea salt
- 2 large carrots, cut into matchsticks
- 4 green onions, sliced diagonally into 1-inch pieces
- 2 tablespoons gochugaru or Korean red pepper flakes
- 1-inch fresh ginger, grated on the microplane
- 1 garlic clove, grated on the microplane
- 1 tablespoon raw honey or pure maple syrup
Here's how to make it:
- Trim and discard the outer leaves of the cabbage. Slice the cabbage lengthwise into quarters and remove the core. Chop it up into large bite-size pieces and place in a salad spinner. Wash and drain the cabbage, then give it a good spin.
- Add cabbage to a large bowl then season with 1/4 cup sea salt. Toss well and allow cabbage to sit for about 1 hour, stirring every 15 minutes.
- Meanwhile, slice your radishes and carrots into matchsticks and slice the green onions then place in your large bowl. Add in all of your remaining ingredients. Add more or less pepper flakes or gochugaru depending on how much spice you like. Toss thoroughly to combine. Cover the bowl and allow it to sit at room temp overnight. I like to place a plate on top to weigh down the veggies in order to keep them submerged in the brine.
- Transfer the kimchi into a clean jar (or several jars) together with all of the brine left at the bottom of the bowl.
- Keep the fermented vegetables covered/submerged in the brine. It stays well refrigerated for up to 2 months.
Photos: Clean Food Crush
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