(¼ cup per serving)
Total14 days, 2 hr + 30 min
1fresh napa cabbage, cut into 2 cm pieces
¼ cup (72 g)coarse sea salt (must be iodine free)†
½ cup (120 mL)cold water
¼ cup (32 g)gochugaru (Korean red chili pepper)†
2 Tbsp (30 mL)
½ Tbsp (3 g)freshly grated ginger
2 tsp (9 g)granulated sugar
4stalks green onion, sliced lengthwise, cut into 2 cm strips
- To a large bowl, add the cabbage and sea salt. Massage the salted cabbage for a few minutes. The salt helps to draw water out of the cabbage and softens it.
- Pour the water overtop the cabbage and let the cabbage rest on the counter for at least 2 hours, or up to 6 hours.
- In the meantime, to a food processor, add the garlic, gochugaru, soy sauce, shallot, ginger, and sugar. Blend until a smooth consistency is reached.
- After the cabbage has rested, run it under cold water to wash the salt off, and then squeeze out any excess water with your hands. Transfer the drained cabbage back to the large bowl.
- Add the blended chili mixture to the cabbage, along with the green onions, and give it a mix until everything is evenly coated.
- To a mason jar, add the cabbage and press it down firmly with a spoon, fully submerging the cabbage below a layer of brine*. Leave an inch (2cm) of "breathing room" at the top of each jar for the gas that's produced during fermentation.
- Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight or any heat sources.
- The next day, open the lid to allow some trapped gas to escape. Taste test; the kimchi should taste mildly sour, and some bubbles should be visible in the jar. If you prefer more tangy kimchi, leave it to sit on the counter for an additional 1 - 2 days**. Open the container to 'burp' twice a day in this case.
- Then close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set. Every 3 - 4 days, open the lid to allow the trapped gasses to escape and push down the mixture to submerge it under the liquid when necessary. The longer it sits, the more complex and delicious the flavours. Enjoy!
- †The salt must be iodine-free, otherwise the salt may inhibit the fermentation process.
- †Gochugaru is made from Korean dried red chili peppers, also known as taeyang-cho. To get the authentic flavour, red chili flakes are not advised for this recipe.
- * Any bits that poke up above the brine may lead to the development of mould.
- ** Personally, I let it ferment for one day in the warmer summer months when fermentation takes place more quickly, and 2 days in the winter months when fermentation is slower.
- The kimchi can be stored in a mason jar or airtight container in the fridge for up to 3 months. Make sure to use clean utensils each time you remove some of the kimchi from the jar, to keep it lasting longer.
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Nutrition per serving (¼ cup per serving)
Calories 28 kcal
|Total fat||0.1 g|
|Saturated fat||0.0 g|
|Trans fat||0.0 g|
|Total carbs||5.8 g|
|Dietary fiber||0.9 g|
|Total sugars||3.6 g|
|Added sugars||0.6 g|
|Vitamin A||15 μg RAE|
|Vitamin B6||0.2 mg|
|Vitamin B12||0 μg|
|Vitamin C||15.5 mg|
|Vitamin D||0 μg|
|Vitamin E||0.1 mg|
|Vitamin K||27 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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