Name: Simple Fermented Kimchi Recipe
Prep time: 20 min
Total time: PT-491241H36M37S
Cuisine: Korean
Ingredients: 1 pound Napa Cabbage; 1 Carrot; 1 bunch Scallion; Fresh Ginger, to taste; 1 clove Garlic; 1 liter Water; 3 tablespoons Sea Salt; 1/2 teaspoon Cayenne Pepper

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Introduction

Kimchi is a traditional Korean fermented side dish that brings a vibrant, tangy flavor to your meals. This simple fermented kimchi recipe is easy to make at home using fresh vegetables and basic ingredients, providing a delicious and healthy addition to any table.

The image shows four clear glass jars filled with layers of shredded orange carrots, pale white cabbage, and bits of green herbs. The front jar is open with two black chopsticks inside, standing upright. The vegetables inside the jars look fresh and slightly wet, showing a mix of thin, curly orange carrot strands over thicker, white cabbage pieces, with some green herbs scattered throughout. The jars sit on a white marbled surface with a blue and white checked cloth underneath. Around the jars, pieces of fresh cabbage leaves, green onions, and a whole piece of ginger root lie casually. The background is soft and blurred, keeping the focus on the jars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Napa Cabbage
1 Carrot
1 bunch Scallion
Fresh Ginger, to taste
1/2 teaspoon Cayenne Pepper
1 clove Garlic
1 liter Water
3 tablespoon Sea Salt

Instructions

Step 1: Make the brine by dissolving 3 tablespoons of natural sea salt in 1 liter of filtered water.
Step 2: Wash and dry the Napa cabbage, then slice it into 1 inch pieces.
Step 3: Place the cabbage in a large mixing bowl and pour the brine over it, using a ceramic plate to weigh it down. Let it soak under the brine for 30 minutes.
Step 4: While the cabbage soaks, wash your jar thoroughly with hot water and vinegar, then let it air dry on a clean tea towel.
Step 5: Peel and grate the carrot, finely slice the scallions, julienne the fresh ginger, and thinly slice the garlic clove.
Step 6: After soaking, pour the brine from the cabbage into the jar and set it aside. Add the prepared carrots, ginger, scallions, and 1/2 teaspoon of cayenne pepper to the cabbage and mix thoroughly.
Step 7: Massage and bruise the cabbage mixture with your hands for about five minutes to release the juices.
Step 8: Pack the kimchi mixture tightly into the glass jar, pressing down firmly with your fist to remove air bubbles. Pour in all the juices from the mixing bowl and press down again.
Step 9: Roll up two large outer leaves of cabbage and place them on top of the mixture to keep the vegetables submerged under the brine. Store the jar out of direct sunlight for at least 3 days in warm climates or 5-7 days in colder climates.
Step 10: Taste the kimchi using clean utensils when fermentation time is up. It should be sour and tangy. If not, close the jar and leave it for 2-3 more days. Enjoy!

Tips & Variations

For a milder flavor, reduce the cayenne pepper or omit it entirely.
Use a glass jar to avoid reaction with the salty brine and ensure proper fermentation.
Experiment by adding other vegetables like daikon radish or green beans for extra texture.
Keep everything, especially your hands and utensils, very clean to avoid unwanted bacteria during fermentation.

Storage

Store the fermented kimchi in the refrigerator once it reaches your desired tanginess. It will keep well for up to 4 weeks. The flavor will continue to develop and become more sour over time. Use clean utensils when serving to maintain freshness.

How to Serve

The image shows four glass jars filled with a colorful mix of shredded vegetables, mostly bright orange carrot strips and white cabbage pieces, layered and packed tightly inside each jar. The jar in front is open with two black chopsticks standing upright inside it, showing a close view of the vegetables' texture, which looks fresh and crunchy. Around the jars, there are whole fresh cabbage leaves, green onions, and chunks of fresh ginger placed on a white marbled surface with a blue and white cloth beneath them, giving a fresh and natural vibe. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use table salt instead of sea salt for the brine?

While table salt can be used, sea salt is preferred because it lacks additives that can interfere with fermentation. If using table salt, choose one without iodine or anti-caking agents.

How do I know when my kimchi is ready to eat?

The kimchi is ready when it tastes sour and tangy, typically after 3-7 days depending on ambient temperature. If it still tastes bland, allow it to ferment longer and taste periodically.