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(¼ cup per serving)
Total2 days, 2 hr + 30 min
1napa cabbage, cut into 2 cm pieces
¼ cup (72 g)coarse sea salt (must be iodine free)†
1 cup (240 mL)water
1 cup (240 mL)water
1 Tbsp (10 g)rice flour
0.21 oz (6 g)
1 Tbsp (14 g)granulated sugar
¾ cup (96 g)gochugaru (Korean red chili pepper)†
3medium shallots, halved
1 Tbsp (15 mL)
1 Tbsp (17 g)
½ Tbsp (3 g)freshly grated ginger
5.3 oz (150 g)daikon radishes, cut into match sticks
5stalks green onion, sliced lengthwise, cut in 2 cm pieces
1carrot, cut into match sticks
2.8 oz (80 g)fresh garlic chives, roughly chopped (optional)†
Make your own
- Add the cabbage and salt to a large bowl. Massage the salted cabbage for 3 - 5 minutes to soften them.
- Pour the water overtop and let the cabbage rest on the counter for 2 hours, tossing the cabbage every 30 minutes.
- Add the water and rice flour to a saucepan. Whisk until the rice flour is dissolved. Then add the kombu and cook at a gentle simmer, uncovered, for 8 - 10 minutes.
- Turn off the heat, remove the kombu, and stir in the sugar. Let it cool off slightly.
- Transfer the cooled rice slurry to a food processor along with all the other ingredients for the paste*. Blend until smooth.
- Transfer the paste to a large bowl along with the radish, green onion, carrot, and garlic chives.
- After the cabbage has rested, rinse 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. Mix everything together with your hands to thoroughly coat every piece.
- Transfer to a mason jar and press it down firmly with a spoon. Leave an inch (2 cm) 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.
- Open the lid the next day for gas to escape and taste for mild sourness. For a tangier taste, let it sit on the counter for 1 - 2 more days, burping twice a day**.
- The kimchi is ready to enjoy after the first 1 - 2 days. For more complex and delicious flavours, close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set. 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.
- †Garlic chives have a chives like appearance and a strong garlic flavour. It can be found in your local Asian supermarket.
- * Use less gochugaru for a milder version of our spicy kimchi recipe.
- ** I often ferment for 1 day during warm summer months and 2 days during colder winter months.
- The kimchi can be stored in a mason jar or airtight container in the fridge for up to 3 months.
- Always use clean utensils when removing some of the kimchi from the jar to keep it from spoiling.
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Nutrition per serving (¼ cup per serving)
Calories 55 kcal
|Total fat||0.3 g|
|Saturated fat||0.1 g|
|Trans fat||0.0 g|
|Total carbs||11.3 g|
|Dietary fiber||1.5 g|
|Total sugars||7.6 g|
|Added sugars||0.9 g|
|Vitamin A||54 μg RAE|
|Vitamin B6||0.2 mg|
|Vitamin B12||13 μg|
|Vitamin C||21.2 mg|
|Vitamin D||0 μg|
|Vitamin E||0.1 mg|
|Vitamin K||42 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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