This Korean kim chi is vegetarian, quick, lasts for months, and loaded with probiotics. Not to mention budget friendly. Store bought kim chi is generally a piggybank breaker.
Why homemade probiotics are the way to go
Upon return home from Asia, my daughter "forced" the household onto her probiotics bandwagon. Not the worst. Her claim was that the sauerkraut, kim chi, kombucha etc at the supermarket are more regulated, sometimes pasteurized, hence not packed with the good-for-your-gut bacteria. Homemade is the way to go to get the kim chi benefits.
In Asia, fermented foods are a standard at meals. She said even at restaurants people would order a plate of pickled vegetables.
Where did we get the recipe for kim chi?
One of her prized items from Asia was for Korean kim chi recipe. She got it from a shop owner, who got it from a Korean expat. So we knew it would be delicious, but also accommodate for ingredient scarcity expats run into. She told us that people improvised, and often.
What? No fermentation weights??
I appreciate that this recipe for making kim chi is vegetarian. I'll leave adding shrimp/octopus/fish to the pros. This one's prep is just under an hour. No need for fermentation weights, I've got a hack for that. Jar it and forget it for 3 days. Another thing, this kim chi has come out perfect time after time. My daughter says she went through a lot of duds before this shop keeper handed over recipe gold.
When you're ready to enjoy your kim chi, I recommend pairing it with tender Korean Bulgogi Beef and steamed rice.
Step by Step How to Make Kim chi
- Gather your ingredients: gochugaru flakes
, fresh minced ginger, minced garlic, salt, match stick carrots, green onion, apple and napa cabbage. ( Note: If you don't have gochugaru flakes at your local Asian market you can substitute the same amount of the ever popular crushed red pepper flakes or sriracha.) - Cut 2 lbs. green or napa cabbage into bite-sized squares. Set aside a few whole outer leaves.
- Use a large bowl or pot and sprinkle 2 tbsp of sea salt over the leaves. Massage and toss the salt into the leaves for 1 minute. Let the cabbage wilt for 2 hours at room temperature.
- After the cabbage is done wilting, RINSE and DRAIN IT. Pat the leaves dry too. This step is very important as it removes excess salt.
- In a food processor, blend up one apple, chili pepper flakes, garlic, and ginger.
- This should resemble a paste. Cover it and pop in the fridge.
- Add the cabbage and carrots to a large bowl. Chop up green onions into 1 inch pieces and add those. Add the paste after all the vegetables are mixed.
- Put on gloves for this step. (Why? Because chili WILL burn your hands). Next, take your paste out of the fridge and combine it all with the cabbage.
- When the cabbage is well-coated, pack it into mason jars. Take the spare leaves, fold them and pack them into the top of the jar. This will keep the pieces down under the brine.
- Add a small amount of water to each jar. Only enough to keep everything under the brine. GO SLOWLY. The mixture does need breathing room at the top. Use a paper towel and mason jar ring or recap with airlock.
I recommend letting it sit at least three days or two days if you live in a tropical climate. If your climate is cold and dry, taste it after three days. Bubbles are normal, and good! It should still have crunch, but the tanginess of sauerkraut.
Then, when it's ready, remove and discard the top "weight" leaves and store airtight in the fridge. It will keep for 3-5 months.
Pair this kimchi with fluffy rice and one of my many Asian recipes.
Korean BBQ Pork Chops - The spiciness of Korean pepper paste and the smokiness of the grill always has me drooling.
Vietnamese Coconut Pork-Tender stewed pork with creamy coconut
Indonesian Turmeric Rice with Cashews- Warming turmeric and crunchy cashews make an aromatic dish
Spicy Shrimp Sushi Bowl- Tender shrimp, creamy avocado, and tangy sushi rice
Super Easy Pad Thai- Umami noodles with tender shrimp, herbs, and lime
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Korean Kimchi
Ingredients
- 2 pounds napa cabbage or green cabbage
- 2 tbsp coarse sea salt
- 2-3 cloves garlic
- 1 tsp fresh ginger
- 1 green apple
- 3 tbsp crushed red pepper flakes As a substitute you can use sriracha or Korean chili flakes: gochugaru
- 4 green onions
- 1 cup matchstick carrots
Instructions
- Wash all vegetables. Set aside a few outer leaves of the cabbage.
- Cut the cabbage into small, square pieces. Think bite size. Cut the green onion into ½ inch pieces. Put onions in the fridge.
- Sprinkle cabbage with sea salt. Massage for 1 minute to ensure all cabbage is coated in salt. After this, allow the cabbage to wilt for 2 hours at room temperature.
- In a food processor or mortar, combine apple, ginger, garlic, and chili until smooth. Save this in the fridge for later. This is your paste.
- After 2 hours, drain the cabbage and pat the leaves dry. This will remove the excess salt.
- Use gloves. Combine paste, carrots, green onion, and cabbage until it's all well-coated.
- Pack the kimchi into glass jars leaving room at the top. Fold the extra leaves and press them into the top to hold down the smaller leaves. This will save you from using fermentation weights.
- SLOWLY add water to the jars until everything is under the brine. Make sure to leave ½ inch of breathing room at the top. Use mason jar rings and a paper towel or reCAP with an airlock to seal.
- Leave out at room temperature for 2-4 days.
- When finished, place sealed in fridge. It keeps for 3-5 months.
Corina Blum
This looks delicious! I really need to try kimchi again as I tried it years ago and didn't like it so have avoided it ever since. I don't know why as it's full of the kind of flavours I like!
Gloria
I have only tried kimchi a few times. I have never made it at home. I do make bibimbap, so this would be the perfect condiment to go with it.
Kiki Johnson
I've been meaning to make my own kimchi for ages now! I love that you found a way around using weights - your recipe looks really doable and I think this might be the last push I needed! Thanks for sharing, Analida!
Analida
Thanks Kiki! I hope you enjoy it!
Kelly Anthony
This was such a great read! I had no idea how to make kimchi at home before. Thanks for the cooking lesson 😉
Analida
It so easy to make and a huge savings over the store bought kimchi too! Enjoy!
Michelle
I've always been a little scared of making my own kimchi, but I'm definitely going to give this a go. Thank you for such a detailed post on how to make it, I'm hoping I can't go wrong with this x
Analida
This one has not failed me and it has a nice spicy kick too! Enjoy!
Monica
I think I am the last person in America to try kimchi, but I find the idea of making it so much more appealing than buying it - more of a fun experiment that way! Everyone raves about the flavor it adds!
lauren
Kimchi is so good! I always love adding kimchi to dishes wherever i can. It's a little intimidating to try and make at home with this recipe has so many good details.
Eileen Kelly
We love kimchi! I agree, homemade is better than store made! It is pure and delicious! I love your recipe! I have made it with a very complicated recipe! Your recipe is so much easier and looks delicious!
Analida
It really is quite simple to make. I hope you like it!
Jyothi (Jo)
I never tried kimchi at home before! I think i'm missing on it. Need to try it soon! Thank you for sharing detailed recipe with details.
Sam | Ahead of Thyme
My husband is obsessed with kimchi! This looks so good and easy to make. I can't wait to surprise him with it!
Jagruti Dhanecha
I had never tried Kimchi, but since I found out that it is suitable for a vegetarian I was on a hunt for a homemade recipe that is packed with flavours, and now I have your recipe surely I am going to make so soon.
Julie
I love kimchi, but have never tried making it at home. Thank you for breaking down all the steps in this easy to follow recipe!
Nicoletta De Angelis Nardelli
Love that this is a vegetarian recipe! And it looks so good, plus not too hard to make and definitely a keeper. Thank you!
Dawn
Hi, I'm in the process of making it but my paste isn't paste, can you add a little filtered water?
Analida
Yes you can add some water to the paste to get it to a paste consistency. The moisture content of the apples can vary a bit so adding a little water to get it flowing in the food processor may help it along.
Dawn
Hi Analida, my Kimchi has finished today. I had to use a sweetheart cabbage as I couldn't find the napa cabbage here. Both me and my husband have just had a sample, rather sceptical, but WOW 👌 this is delish! Now decanted into a tupperware type tub.... What a hit on my first time fermentation! Definitely gives me the courage to go further with this, so thank you sooooooo much!
Analida
Thank you so much! I usually have this in my fridge at all times! Enjoy!