Description
This Simple Fermented Kimchi recipe offers a traditional and easy method to make your own homemade kimchi using Napa cabbage and a flavorful mix of fresh vegetables and spices. The fermentation produces a tangy, probiotic-rich Korean classic that’s perfect as a side dish or condiment, boasting natural probiotics and vibrant flavors without any complicated steps or equipment.
Ingredients
Scale
Vegetables
- 1 pound Napa Cabbage
- 1 Carrot
- 1 bunch Scallion
- Fresh Ginger, to taste
- 1 clove Garlic
Brine & Seasonings
- 1 liter Water
- 3 tablespoons Sea Salt
- 1/2 teaspoon Cayenne Pepper
Instructions
- Make the brine: Dissolve 3 tablespoons of natural sea salt in 1 liter of filtered water to create a brine solution that will help ferment and preserve the vegetables.
- Prepare the cabbage: Wash and dry the Napa cabbage thoroughly, then chop it into 1-inch pieces to ensure even fermentation and flavor absorption.
- Brine the cabbage: Place the chopped cabbage in a large mixing bowl and pour the brine over it. Use a ceramic plate to weigh the cabbage down under the brine and let it soak for 30 minutes.
- Prepare the jar: Clean your fermentation jar by washing it with hot water and vinegar, then allow it to air dry on a clean tea towel to prevent unwanted bacteria.
- Prepare the vegetables: Peel and grate the carrot, finely slice the scallions, peel and julienne the fresh ginger, and thinly slice the garlic for a balanced flavor profile.
- Combine ingredients: After the cabbage has soaked, pour the brine into the jar but reserve some for later use. Add the grated carrots, ginger, scallions, and cayenne pepper to the cabbage and mix well to distribute flavors evenly.
- Massage the mixture: Using your hands, massage and bruise the cabbage mixture for about five minutes to release natural juices that aid in fermentation.
- Pack the jar: Transfer the kimchi mixture into the clean glass jar, packing it down firmly with your fist to eliminate air bubbles. Pour in all the juices from the mixing bowl and press the vegetables down again.
- Submerge the vegetables: Roll up two large outer leaves of cabbage and place them on top of the mixture to keep the vegetables submerged under the brine, preventing mold growth.
- Ferment: Place the jar out of direct sunlight and allow the kimchi to ferment at room temperature for at least 3 days in warm climates or 5-7 days in cooler climates.
- Check readiness: After the fermentation period, taste the kimchi using clean utensils. It should be sour and tangy. If not, reseal the jar and allow it to ferment for an additional 2-3 days. Once ready, enjoy your homemade kimchi!
Notes
- Ensure all utensils and jars are thoroughly cleaned to prevent contamination.
- Use filtered or purified water for the brine to avoid chlorine or chemicals that could inhibit fermentation.
- The fermentation time varies based on climate; warmer environments speed up the process.
- Store the kimchi in the refrigerator after fermentation to slow down further souring.
- Do not use metal containers for fermentation as they can react with the acidic kimchi.
- Use clean utensils every time to avoid introducing unwanted bacteria during tasting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Keywords: kimchi, fermented vegetables, Korean recipe, Napa cabbage, probiotic, homemade kimchi, easy kimchi
