This Spicy Kimchi Recipe takes less than 30 minutes to make. The rest of the time will be spent sitting on your counter fermenting.
Read set, let’s make some Kimchi!
Below is a picture of my Kimchi fermenting on our counter, 30 minutes after making it.
Yup it just takes 30 minutes or less to prepare. The rest of the time it is fermenting and all the work is being done for you. So easy!
Kimchi originated in Korea and is a cabbage dish that packs a punch.
Some people like it spicy while others like it mild. I will provide two variations here for you to try!
However in our house we much prefer the spicy variety. Kimchi is served often as a light side dish to most Korean meals. And can also be added to Potato pancakes and soups which make for a very tasty meal.
WILL KIMCHI EXPIRE
If stored right, it will not go bad. Rather it will become more sour and enhance the flavor. At this point, most people like to use it in other recipes. Such as soups, stews, korean pancakes etc.
I love to use this Kimchi in Ramen soup quiet often and will be sharing that recipe soon here with you all.
HOW KIMCHI FERMENTATION WORKS
Once you have made the Kimchi it will start to produce sugars into acid and gases. This process is the start of the fermentation process.
While it is fermenting it will start to stink as good bacterias enter the environment of the vegetables.
Liquid will naturally occur allowing for the flavors to penetrate all the ingredients.
HOW KIMCHI IS MADE
Kimchi is TRADITIONALLY made with Napa Cabbage, today we used Savoy Cabbage instead.
Both varieties of cabbage will work fine.
So I will leave that option up to your preference.
We also omitted the green onions in this Kimchi because we prefer more Daikon Radishes instead.
You can go ahead and add some green onions to this recipe if you’d prefer.
This recipe makes enough Kimchi to fill 2 jars. One large, medium and small.
You also will want some fresh ginger, garlic and some spices.
Please see the recipe card below for all those ingredients. You will be in KIMCHI heaven in no time!
There are several ways to make Kimchi. And though a lot of people use green cabbage for kimchi we sometimes we like to switch it up and use Savoy cabbage.
To each their own, use whatever you feel like. Both varieties work well for Kimchi.
THE LEVEL OF SPICINESS ALL COMES DOWN TO Personal Preferences.
But one thing is for certain, you want to use KOREAN RED CHILI flakes to spice this dish up. c
WHY KIMCHI IS GOOD FOR YOU
Kimchi has good probiotics in it, which makes for a healthy gut. Also it is packed full of nutrients and vitamins and is a low calorie addition to your diet.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
- 2 pounds of Napa or Savoy Cabbage. + Cut into bite sized pieces.
- ¼ cup sea salt
- 2 cups daikon radish, cut according to your taste
- 5 large garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 5 tbsp Koreans Red Pepper Flakes
- 1 tbsp of Chili Powder
- 2 tbsp Fish sauce
- 2 tbsp Sugar
- Take your Cabbage of choice and chop into bite size pieces along with some carrots and daikon radish.
- Then only place the cabbage into a large bowl and add the salt. Toss everything together well with your hands.
- Cover everything with cold water and stir to once more to allow the salt to mix thoroughly.
- Cover the bowl with a plate and let the mixture sit on your countertop out of any direct sunlight for 8 hours.
- Once it has sat, drain the water (saving it for later)
- Then with your hands make sure to squeeze out all the excess water and place the ingredients back into the bowl.
- Now add the daikon radish and sliced carrots along with the ginger, garlic, fish sauce, red pepper flakes, sugar, korean chili powder.
- Mix everything all together, making sure every vegetable is completely coated.
- Now add the vegetable mixture into 3 glass jars. Or if your wanting to make smaller jars it should make 6 of those.
- Leave 2 inches from the top of each jar empty, this allows for the juices to release.
- Add then add a little of the (saved salted water) to just cover the vegetables.
- Pressing the vegetables down just a bit with a spoon,
- Allow the lid to sit loosely on the jar as this allows the air to escape.
- Allow the Kimchi to ferment for 3 days on the shelf. Making sure to pack it down daily, ensuring it is submerged in the liquid.
- Once it has fermented. Close the jars and place in the fridge as this will help it to ferment even further.
- Enjoy it on it's own or use to make many different types of recipes.
Kimchi will keep for months on end in the fridge. As long as it is submerged in the brine. Overtime it will becomes more flavorful!
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2101mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 1g