Explore the world of fermentation with this Kimchi Recipe for beginners.
Ingredients
- 1 large napa cabbage (about 2–3 lbs)
- 1/4 cup sea salt (non-iodized)
- 4 cups water
- 1 cup daikon radish (julienned)
- 4 green onions (cut into 1-inch pieces)
- 1 tablespoon sweet rice flour (optional, for porridge base)
- 1/2 cup water (for porridge, if using rice flour)
- 2 tablespoons Korean red pepper flakes (gochugaru) — adjust to taste
- 1 tablespoon fish sauce or soy sauce (for vegan)
- 1 tablespoon minced garlic (about 4 cloves)
- 1 teaspoon minced ginger
- 1 teaspoon sugar
Steps
1
Step 1: Salt the Cabbage
- Cut the napa cabbage lengthwise into quarters, then chop into bite-sized pieces.
- Dissolve the salt in 4 cups of water. Place the cabbage in a large bowl and pour the salty water over it.
- Toss well and let it sit for 1.5 to 2 hours, tossing every 30 minutes.
- After it’s wilted, rinse thoroughly 2–3 times with cold water. Drain well.
2
Step 2: Prepare Kimchi Paste
- (Optional: Make a porridge for better texture and fermentation) In a small pot, mix 1 tablespoon sweet rice flour with 1/2 cup water.
- Bring to a simmer, stirring constantly until it thickens. Cool completely.
- In a bowl, combine, Cooked rice porridge (if used). Gochugaru. Fish sauce/soy sauce. Garlic Ginger. Sugar
- Mix into a thick paste.
3
Step 3: Add Veggies
- Add the drained cabbage, daikon, and green onions to a large bowl.
- Add the kimchi paste and mix everything by hand (wear gloves!).
4
Step 4: Pack and Ferment
- Pack the kimchi tightly into a clean jar or container, pressing out any air bubbles.
- Leave at least 1 inch of space at the top.
- Leave it at room temperature (around 68–72°F / 20–22°C) for 1–2 days depending on your climate and taste preference.
- Once it starts bubbling and smells slightly sour, transfer it to the refrigerator.
5
Step 5: Enjoy!
- Kimchi is ready to eat right away, but it tastes best after fermenting in the fridge for at least a week.
- It will keep for several months and continue to develop flavor.
Estimated Nutritional Values (per 100g serving):—
Notes:
Calories mainly come from the cabbage, radish, and a little sugar.
Sodium is relatively high due to the salt brining and fish sauce.
Fiber is good because of the cabbage and daikon.
Vitamins (especially Vitamin A and C) are abundant, but they can vary depending on fermentation time.
Probiotics are a major health benefit after fermenting!
Kimchi Health Benefits
Kimchi offers a range of potential health benefits due to its nutrient-rich ingredients and fermentation process. It is packed with vitamins A, B, and C, and is especially rich in gut-friendly probiotics that support digestion and boost immune function. The natural fermentation enhances its antioxidant properties, helping reduce inflammation and oxidative stress. Regular consumption of kimchi may contribute to improved metabolism, cholesterol regulation, and even weight management. Ingredients like garlic and ginger add antimicrobial and anti-inflammatory effects. Overall, kimchi is a flavorful, low-calorie food that can support overall wellness as part of a balanced diet.
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