Wanna boost your microbiome? Kimchi is a traditional Korean side dish made of fermented vegetables and is packed with trillions of “friendly” bacteria.

There are over 300 different varieties of kimchi. It is most commonly made with napa cabbage, Korean radishes, and a variety of seasonings including gochutgaru (korean chili powder), scallions, garlic,and ginger.

Kimchi goes through a process of lacto-fermentation. The friendly bacteria present converts sugars into lactic acid, which preserves the vegetables and gives it a tangy flavor. It is a little smelly and spicy but certainly delicious.

https://youtu.be/2BJzzDLISNc

Print Recipe

Kimchi

Prep Time

3 hours

Cook Time

4-5 days

Servings

quart jars

Ingredients

• 1 head Napa cabbage, cored and sliced into 2-inch pieces about 2 pounds
• 1 bunch green onions chopped
• 2-3 carrots peeled and cut into matchsticks
• 1 medium daikon radish peeled and cut into matchsticks
• 1 small apple peeled and cut into matchsticks
• 4-5 cloves of garlic minced
• 3 tablespoons ginger minced
• 1/4 cup sea salt
• 1/4 cup Gochugaru Korean chile flakes
• Non-Chlorinated water
• 2-3 quart-sized mason jars

Prep Time 3 hours Cook Time 4-5 days Servings quart jars Ingredients 1 head Napa cabbage, cored and sliced into 2-inch pieces about 2 pounds 1 bunch green onions chopped 2-3 carrots peeled and cut into matchsticks 1 medium daikon radish peeled and cut into matchsticks 1 small apple peeled and cut into matchsticks 4-5 cloves of garlic minced 3 tablespoons ginger minced 1/4 cup sea salt 1/4 cup Gochugaru Korean chile flakes Non-Chlorinated water 2-3 quart-sized mason jars

Instructions

1. Cut Napa cabbage into 2-inch pieces. Place in a large bowl, sprinkle with salt, and toss with your hands until the cabbage is coated. Massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Let stand for 1 to 2 hours.
2. Rinse the cabbage under cold water 3 times and drain in a colander.
3. in a small bowl, create a paste by mixing minced garlic, grated ginger, and gochugaru.
4. Combine cabbage, paste, and remaining cut vegetables into a large bowl.
5. Using your hands, work paste into the vegetables until they are thoroughly coated. (Wearing gloves is highly recommended.)
6. Pack the kimchi into quart sized mason jars, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
7. Let the jar stand at room temperature for 2 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
8. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)
9. Taste after 3 days. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. Your kimchi is ready to eat at this point.

Recipe Notes

Chlorinated water can inhibit the fermentation process.

Share this Recipe