Easy Homemade Kimchi

Donna
Gold Post Medal for All Time! 555 Posts

Ingredients:

• 1 napa cabbage, cut into 2 inch pieces
• 1/4-1/2 cup salt
• 2 Tbsp garlic, minced
• 2 Tbsp ginger, minced
• 1 tsp sugar
• 3 Tbsp water
• 4 Tbsp red pepper flakes
• 1 large radish, peeled and cut into matchsticks
• 1 onion, cut into small pieces

Steps:

1. Cut up and place cabbage in a large bowl and sprinkle with salt.

 

 
2. Mix thoroughly then place in a collander in a larger bowl to drain.

 
3. Place heavy pot of water on top to weight it down and leave for about 2 hours. This is to release excess water and help it absorb the delicious spices added later.

 
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4. Discard the water after the 1-2 hours. Rinse the cabbage 2-3 times until salt is removed and allow to drain in the colander for another 15-20 minutes.

 

 
5. Combine cabbage with remaining ingredients including water. Mix.

 
6. Once mixed, place mixture into a large jar, pressing down and compacting it tightly so the mixture becomes submerged in its own juices. Add a little more water if You need to. Place cover or top on jar and leave to sit at room temperature 2-3 days. Mixture may bubble over if very full. This is fermentation and exactly why kimchi has its tangy taste!

 

 
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7. You may open jar each day to release some gases and press down the mixture to keep it submerged. Taste a sample each day and when its to your liking, store it in the refrigerator.
   You can feel pretty cocky that you made a popular and "a little pricey" health food all by yourself!
   

 

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Anonymous

July 5, 20210 found this helpful

Please clarify the amount of salt.

Reply Was this helpful? Yes

Jess
Silver Post Medal for All Time! 267 Posts

July 6, 20210 found this helpful

Hopefully, Donna will get back in touch with us soon to verify but I looked at a few kimchi recipes online and they call for either 1/4 or 1/2 a cup of sea salt or non iodized salt.

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If you try this recipe, please let us know how it turns out.

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