Simple Kimchi Recipe

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3.55 from 11 votes

A spicy fermented vegetable dish to serve with meat, rice, or vegetables.

Course Condiments, Side Dish

Cuisine Korean

Prep Time 30

Total Time 3 1

Servings cups

Calories 81kcal

Author Carolyn Erickson

Equipment

quart-size mason jars or Weck jars
glass fermenting weights
lids with airlocks (optional, you can also use regular lids and burp the jars)

Ingredients

1 large napa cabbage*
2 tbsp sea salt
1 bunch green onions (cut into ½ inch pieces)
3 medium carrots (peeled and grated)
1 small small daikon radish (peeled and grated)
4 cloves garlic (minced)
2 inch fresh ginger (peeled and minced or grated)
1 tsp fish sauce (I like Red Boat brand)
1 tsp crushed red chili pepper (I like Frontier brand)

Instructions

Remove one of the outer leaves of the Napa cabbage and set aside.
Core the cabbage and cut into approximately 2-inch by 2-inch pieces.
Place cabbage pieces in a large bowl, sprinkle salt on the leaves, then toss to mix.
Set aside and allow to rest 30 minutes so the salt can pull moisture from the cabbage.
While the cabbage is resting, mince the green onion, peel and grate the carrots and daikon radish, and peel and mince the garlic and ginger.
After the 30 minutes are up, use a wooden pounder or clean hands to gently mash the cabbage leaves to further release juices.
Add the remaining vegetables, the fish sauce, and the red pepper flakes to the bowl of cabbage and mix.
Transfer the kimchi mixture to a sterilized quart-sized wide-mouth jar, pressing down as you pack the jar so that more brine juices are released. Your goal is to fill the jar just up to 1-inch below the lip, allowing space for expansion.
Fold the reserved outer leaf of the cabbage to fit on top of the kimchi mixture and press it down so that the brine covers the leaf.
Top with a glass fermenting weight to keep the mixture below the brine.
If you need more liquid to cover the cabbage, simply add a little filtered water so that the brine is above the kimchi ingredients
Seal the jar, place it out of direct light, and allow it to ferment for 3 to 21 days, occasionally opening the lid to release pressure. Add or remove brine as needed throughout fermentation if the level is not maintained at 1-inch below the lip of the jar. You should see occasional tiny bubbles rising along the inner sides of the jar as the veggies begin to ferment. (I find that 21 days is preferred for flavor and texture.)
Refrigerate the finished kimchi after fermenting. If you're using a lid with an airlock, replace it with a regular lid before storing it.
Serve with beef, chicken, pork, seafood or alongside rice or other vegetables.

Notes

The ideal household temperature for vegetable lacto-fermentation is 72 degrees. Fermenting may occur more slowly at cooler temperatures and more quickly at warmer temperatures.

If you observe any white mold or fuzz forming on top of the kimchi, just scrap it away with a spoon. If the mold returns the next day, remove it again but watch closely in the coming days and consider discarding the batch. I have never had mold form on my ferments but would not risk it if I found mold recurring aggressively.

Lacto-fermenting is considered to be a very safe technique for preserving foods but, when in doubt, throw it out.

Nutrition