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homemade kimchi

Kimchi

Make traditional Korean kimchi at home with napa cabbage, daikon radish, carrots, green onions, garlic, and a flavorful Korean chili pepper seasoning. This homemade kimchi combines crisp vegetables with bold, savory, spicy flavors and develops even more depth as it ferments.

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Prep Time 2 hours
Cook Time 0 minutes
resting time 2 days
Total Time 2 days 2 hours
Course Appetizer, Condiment, main course ingredient, Side Dish, Snack
Cuisine East Asian, fusion cuisine, korean
Servings 6 pints
Calories 25 kcal

Equipment

Ingredients
 

  • 2 Napa cabbages
  • 3/4 cup Pickling salt
  • 8 cloves Garlic
  • 2 Red pears
  • 1 3 inch piece of gingerroot, peeled
  • 2 tbsp Sugar
  • 5 tbsp Fish sauce
  • 1¼ cup Gochugaru
  • 2 Daikon radishes, cut into thin strips
  • 1 bunch Green onions, cut into 1 inch slices
  • 3 Carrots, grated

Instructions
 

  • Wash and roughly chop the cabbages.
  • Place in a large mixing bowl and add the pickling salt.
  • Massage the salt into the cabbage. Cover and allow to set for one hour at room temp.
  • In the blender, combine the peeled, cored red pears, gingerroot, garlic cloves, and sugar. Blend on high speed until smooth.
  • Add the fish sauce and gochugaru and blend again to combine.
  • Pour the cabbages into the colander and rinse as much of the salt off as possible.
  • Rinse and dry the bowl and return the rinsed cabbage to it.
  • Peel and cut the daikon radishes into small strips and add to the mixing bowl.
  • Chop the green onions into 1 inch slices and add to the bowl.
  • Peel the carrots and grate them into the mixing bowl.
  • Pour the blended spice mixture into the bowl, stir to coat all of the vegetables.
  • Separate the kimchi into 6 clean pint jars. Any liquid left at the bottom of the bowl can be distributed evenly among the jars.
  • Wipe the tops of the jars with a clean dry paper towel, place the lids and loosely screw on the bands.
  • Place the jars in a cool, dark place for 2 days.
  • Tighten the lids, date, and refrigerate. Can be used for up to 6 months.

Nutrition

Serving: 0.5cupCalories: 25kcal
Keyword fermented cabbage, fermented food, fermented vegetables, garlic, ginger, gochugaru, healthy, kimchi, Korean side dish, napa cabbage, pickled vegetables, probiotic, spicy, spicy condiment, tangy, traditional Korean food, umami, vegan option
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