How to Make Kimchi in 4 Easy Steps

Making Kimchi does not have to be complicated.  With these minimal steps, you’ll have a jar of nourishing kimchi in no time.

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Among many lifestyle changes I have made in the last five years, incorporating more fermented foods has improved my overall health the most.  Whether it was sauerkraut or homemade yogurt, cultured foods have the ability to restore your gut health by providing much needed probiotics and optimizing your gut flora.

Cultured foods can restore Gut Health

One of the leading experts in intestinal flora is Dr. Natasha Campbell-McBride, author of Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, A.D.D., Dyslexia, A.D.H.D., Depression, Schizophrenia (find book here).  Dr. McBride developed the GAPS protocol (Gut and Psychology Syndrome) and for many decades has successfully treated children and adults alike with severe illnesses including multiple sclerosis, celiac disease, autoimmune diseases, and autism among others. 

A significant component of the GAPS protocol is the daily consumption of fermented foods for their detoxifying effect and ability to produce natural and beneficial bacteria.  These bacterium help break down and eliminate heavy metals and other toxins from your body, which in turn allows for better absorption and assimilation of nutrients and minerals.
 

Nature’s Superfood

In short, fermented veggies are the ULTIMATE SUPERFOOD.  And since Kimchi is a fermented veggie, by definition Kimchi is the ULTIMATE SUPERFOOD.

Kimchi is the Korean version of sauerkraut but with bold flavors.  With a  hint of ginger and a spicy kick from gochugaru (Korean red chili pepper), Kimchi is a nice change to your regular run-of-the-mill gingered carrot sticks or even that bowl of cultured cabbage.

How to Make Kimchi in 4 Easy Steps

Step 1: Combining Vegetables

Napa cabbage is readily available this time of year at farmer’s markets.  Start by rinsing it and removing any wilted outer leaves. Cut the cabbage lengthwise into quarters and remove cores.  Cut each quarter crosswise into 1-inch strips.

Using your hands, massage the salt into the cabbage until it starts to release juice, usually between 3-5 minutes.  I prefer to use a coarse type of salt such as Celtic sea salt.  Add the shredded carrots and radish along with chopped green onions.

Step 2: Combining Spices

Kimchi has a ton of different flavors going on.  I like to combine the spices separately and then toss them with the vegetables. Blend the garlic, ginger, fish sauce and pepper together.

Note on Fish Sauce: I used Megachef fish sauce I purchased at our local Asian market.  I also love Red Boat as it’s only anchovy and sea salt as the ingredients.  Alternatively, you can mix 1 teaspoon of anchovy paste (I always have this on hand for my Caesar Dressing) with 2 teaspoons of water and use that as the seafood base.  To keep it entirely vegan or if you don’t care for the fishy taste, {though it’s very subtle!} you may just use 1 1/2 tablespoons of Coconut Aminos.

Note on Pepper: Traditional kimchi calls for Korean red chili pepper, also known as gochugaru which can be found in any Asian market or online.  However, you may swap the gochugaru with 1 teaspoon paprika and 1/2t red chili flakes.

Step 3: Combine Vegetables with Spices

Using your hands, gently work the pepper paste into the vegetables until they are thoroughly coated.  Pack the kimchi into jar(s) making sure to press down on the vegetables so they are fully submerged in the brine.  Take care to leave at least 1″ of headspace for the fermentation to take place and loosely seal with lid.

Step 4: Allow time for Transformation

Perhaps, this is the hardest part of the recipe.  The wait.  The setting of the jars in the warmest part of your kitchen and waiting.  Waiting for that fermenty, briney, delicious flavor of ginger, garlic, cabbage and all the other magical tastes.

Set the jar(s) at room temperature or warmest place in the kitchen, depending on how quick you want it to ferment.  It usually takes anywhere between 2-5 days, totally depending on the temperature of your home.

Check kimchi daily, pressing down on the vegetables to keep them fully submerged under the brine as they do start to rise during fermentation.  Also, you may want to place the jar on a plate to catch any overflow from the fermentation.

Kimchi can be eaten right away but it is best after at least a full week’s worth of fermenting.  It’s also a good idea to do a taste test during your daily checks.  Once kimchi is cultured to your liking, transfer the jar(s) to the refrigerator and can be kept in cold storage for up to a year.  Yes, a year!  We had a long-lost jar back there once and it was still good after a year.  The  only reason I know how long it’s been there was because I recall making kimchi last time was for a family birthday last year and making it again this year for the same family birthday.

Fresh kimchi is good as a salad whereas the more “cultured” it gets, the more it should be used as a condiment.  I’ve experienced self-induced digestion problems because I couldn’t control the urge to eat the *ahem* entire bowl.  But as with all fermented foods, it’s always best to work your way up little at a time to avoid any stomach upsets.

Your final product can be garnished with sesame seeds and fresh chives!

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5 from 1 vote

Kimchi – Cultured Napa Cabbage

Prep Time 30 minutes

Total Time 30 minutes

Servings 2 quarts

Author Anya @ Prepare & Nourish

Ingredients

• 1 napa cabbage , chopped 1" pieces
• 2 carrot , grated
• 1 small daikon radish , grated
• 1 green onion bunch , chopped
• 2 t Celtic sea salt (buy here)
• 1 T fish sauce (buy here) OR 1t anchovy paste (buy here) + 2t water OR 1T coconut aminos (buy here)
• 1 1/2 t Korean red pepper- gochugaru (buy here) OR 1/2t dried red pepper flakes (buy here + 1t paprika (buy here)
• 4 garlic cloves , minced
• 2 t ginger , grated (more if desired)

Instructions

• In a large bowl, combine chopped cabbage, grated carrots and radish and salt. Using hands, work through the vegetables massaging the salt and releasing juices for about 3 minutes. Add green onions and set aside.
• In a small bowl, combine the remaining ingredients and stir well.
• Pour the pepper brine over the vegetables and combine well using hands.
• Pack kimchi into jar(s), pressing down on it so the vegetables are fully submerged in the brine. Be sure to leave at least 1" of headspace.
• Seal the jar with the lid and let it ferment at room temperature for 2-5 days, depending on the temperature of your house.
• Check kimchi daily by "burping" the jar to release gases and press down on the vegetables so they are always fully submerged in the brine.
• Transfer to cold storage once it's cultured to your liking. Keeps in the refrigerator for up to a year!

Notes

*Brine may seep out of the jar, so I always place a bowl or plate under the jar to catch overflow.
*Check and "burp" daily (let air and bubbles out) by pressing down on the vegetables with a spoon to keep them fully submerged under the brine.
*When the kimchi tastes "cultured" enough for your liking, transfer the jar to the refrigerator.