Delicious Kimchi Recipe Homemade for Gut Health Lovers
This homemade kimchi recipe is a bold, flavorful dish packed with probiotics, perfect for gut health lovers.
Equipment
- - Large bowl
- - Colander
- Fermentation Crock or Jar
Ingredients
For the Cabbage Base
- 1 head Napa or Chinese Cabbage Savoy cabbage can work as a substitute.
- ½ cup Coarse Sea Salt or Kosher Salt Avoid iodized salt.
For the Vegetables
- 8-10 oz Daikon Radish Cut into matchsticks; regular radish can be used.
- 8-10 oz Carrot Cut into matchsticks; can substitute with firm vegetables.
- 10 Scallions Sliced; chives can be a substitute.
For the Flavor Base
- 10 cloves Garlic Peeled; use fresh garlic.
- ½ inch Ginger Peeled; can use ground ginger in a pinch.
- 8-12 tbsp Gochugaru Adjust according to spice preference.
- 2 tsp Granulated Sugar Honey can be used as an alternative.
- 5 tbsp Fish Sauce Use soy sauce or tamari for a vegetarian option.
Instructions
How to Make Kimchi Recipe Homemade
- Prepare Cabbage: Start by removing any damaged leaves from the Napa cabbage and cut it into quarters. Slice the quarters into 1-inch pieces, then place them in a large bowl. Sprinkle with salt and massage gently until the cabbage wilts, which will take about 5-10 minutes. Allow it to drain in a colander for 1-2 hours, then rinse and strain thoroughly.
- Prepare Vegetables: In the same bowl, combine the drained cabbage with matchstick-cut daikon radish, carrot, and sliced scallions. Add the grated garlic and ginger, together with Gochugaru, sugar, and fish sauce. Mix everything well by squeezing the veggies together until a flavorful liquid forms, about 5 minutes.
- Ferment: Pack the vibrant mixture tightly into a fermentation crock or jar, being sure to submerge it in liquid. If needed, add a little water to keep the veggies submerged. Cover loosely to allow gases to escape, and store in a cool, dark place for 4-7 days. Taste daily to find your preferred level of fermentation.
- Store: Once your kimchi reaches the desired tanginess, transfer it to smaller jars, pressing down firmly to keep everything submerged. Seal tightly and refrigerate to slow the fermentation process, ensuring it'll be delicious for months to come!
- Optional: Enjoy with a sprinkle of sesame seeds on top for an extra burst of flavor.
Notes
Choose the right salt and ensure vegetables are always submerged during fermentation. Store kimchi in airtight jars to preserve flavor and probiotics.