How to make Kimchi – a quick and easy recipe that only takes 30 minutes of hands-on time before mother nature takes over! Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. This authentic kimchi recipe is vegan adaptable, gluten-free and can be made as spicy or as mild as you like! Includes a video.
We are never in as much joy as when we are engaged in the well-being of others. ~ Adyashanti
Many years ago now, we catered a Korean wedding. I remember meeting with the bride and groom and listening very carefully about the importance of the kimchi being served. It had to be “just right”.
Truth be told I was nervous, I had never made it back then, but the mother of the bride was kind enough to send me her personal kimchi recipe and thankfully I had time to practice it a few times before the big day.
In the end, they were happy. And wherever they are now, I hope they are still. I’ve never counted the number of weddings we’ve catered, but every so often a couple pops into my mind, most often when I’m cooking, and I can’t help but give them a little nod and wish them well.
HOW TO MAKE KIMCHI!| 60-second video
What is Kimchi?
Some of you may still be unfamiliar with kimchi even though it’s become highly popular in the last 15 years here in the west. It’s basically spicy, fermented cabbage, kind of like sauerkraut, but with Korean flavors – garlic, ginger & Korean chilies. Kimchi is like the heart and soul of Korean cooking. And it’s tasty with so many things!
But the best thing about Kimchi? Kimchi is alive! Full of living, healthy good bacteria, or probiotics, that boost immunity, energize the body, and aid digestion, it is believed to fight cancer, lower cholesterol and regulate blood sugar. Just google it and see for yourself.
Now if you are buying kimchi (which is totally fine!) just make sure it is in the refrigerated section of the grocery store (then you know it is alive) and check for preservatives, especially nitrates- stay away from those. It is usually fine if it is refrigerated!
What does Kimchi Taste like?
Kimchi tastes sour, tangy, salty, spicy, and pungent! It’s similar to sauerkraut in that it is fermented cabbage, but kimchi is packed with flavor, umami and a little (or a lot) of heat! The fermentation process is what gives kimchi its sour flavor.
Why eat Kimchi?
Because kimchi is naturally fermented, it is full of healthy bacteria, good for the gut and good for immunity. But besides being a healthy thing to incorporate into our diets, Kimchi adds so much flavor to things we are already making at home!
What you’ll need:
This easy kimchi recipe makes enough to fill a large two-quart jar (about 8 cups).
- One large Napa Cabbage.
- Ginger
- Garlic
- Scallions
- Fish sauce, shrimp paste or miso (vegan version)
- Korean Chili Flakes called Gochugaru (or Gochujang)
In this recipe, I use Korean Chili Flakes called “Gochugaru” vs. the Korean fermented Chili Paste called “Gochujang“. Feel free to use Gochujang if you please or if you have it on hand.
The reason I decided not to use the Gochujang, is Gochujang usually contains MSG and Nitrates, so I went a cleaner route today. Totally up to you.
You can find Gochugaru at most Asian Markets or order online. You can add other veggies to the mix like matchstick daikon radish or carrots.
Vegan Kimchi options:
- Fish sauce adds depth but you can leave this out- and use soy sauce, miso paste or vegan fish sauce.
- Use miso paste to add depth, flavor and also more probiotics- especially if going vegan.
- Gluten-free version, liquid aminos work well too.
Kimchi Variations:
- Like so many things, there are so many variations to kimchi, and people have their own personal preferences. I just wanted to provide you with a starting point, and I’m sure you will adapt to your own tastes!
- Some people add sugar, some don’t.
- Some add carrots, some don’t.
- And, to be clear this is not the exact recipe from the mother of the bride, but a little simplified. The ingredients are similar (except I believe she added dried shrimp) but I tried to make this as easy as possible.
- And guess what? It IS easy! And fun!
How to make Kimchi (in a nutshell)
****See the recipe for more detailed instructions.
- Save 1-2 outer leaves and place in a bag in the fridge (you will use these later).
- Cut the Napa cabbage into 1-inch cubes.
- Place napa cabbage in a bowl and toss with 1/4 cup sea salt.
- Fill the bowl with filtered water and stir, and soak cabbage for 6-8 hours.
- Place plate over the napa cabbage to keep it submerged.
- After 6- 8 hours, drain (making sure to save the brine) and rinse, pressing the liquid out.
Make the Kimchi Paste:
- As I stated earlier, I prefer to use Korean Chili Flakes called “Gochugaru” vs. the Korean fermented Chili Paste called “Gochujang“. Feel free to use Gochujang if you please. Totally up to you. Either way, you will make the paste below.
- Many people ask if they can use regular old chili flakes- yes, but they are much spicier!!! Gochugaru is fruitier and less spicy, so you can use more and get more flavor. You could try subbing dried Arbol Chilies if you absolutely can’t get the Korean Chili flakes – or even use fresh red chilies to make the paste.
- In a food processor, make a paste with garlic, ginger, shallot, Korean chili flakes (or Gochujang) and optional fish sauce (or miso) and sugar. If you want a mild version, use half the chili flakes. The fish sauce really adds a delicious complexity and depth, but you can, of course, keep it vegan.
- Peel and cut the daikon radish (or carrot) into match sticks, about 2-3 inches long. Cut the scallions.
- Cut the scallions into 1-2 inch pieces.
- Place the drained cabbage along with the daikon, scallions and chili paste into the bowl. Massage a bit with gloved hands.
- This is a very mild version shown below, so not very red, ( 2 tablespoons chili flakes).
- You can also add more chili flakes if you want it spicier – I normally add 4-6 tablespoons.
- Pack this tightly into a large two-quart jar (half-gallon, 64 oz) or large crock. (Or use two, quart-sized mason jars.)
- You want a good two inches of space at the top to catch the flavorful liquid that will release.
- I have had great success with this Fermentation Kit that has crystal weights that fit perfectly in a wide-mouth mason jar. It is so convenient for small batch ferments. This fermentation kit includes the jars which is a great option too!
- Pour a little of the brine into the jar, just to enough to cover the cabbage.
- Cover with the cabbage leaf you saved, and press down. The leaf will help keep the cabbage submerged. Add a fermentation weight to keep the cabbage submerged. Cover with a lid ( do not screw on tight) and place on a rimmed pan or bowl ( to collect any overflow) and set somewhere cool and dark like the basement for 3-5 days. A lower kitchen cabinet away from stove or appliances can also be a good cool spot.
What temperature to ferment Kimchi:
- The ideal temperature for fermenting kimchi 55-65 degrees. 65 F is perfect!
- The cooler it is, the slower it will take to ferment. The warmer, the faster.
- The longer you ferment the tangier and the softer the kimchi will get. I actually prefer slightly crunchy kimchi.
- Going too much over 70 degrees may actually have negative effects on the flavor.
How do you know if kimchi is fermenting?
- After 3 days. Tap the jar to see if any bubbles rise to the top- indicating that it is fermenting.
- Taste the kimchi for tanginess.
- Continue to ferment for 2-3 more days if you want it tangier or softer, then place in the fridge.
- Once you have it in the fridge, taste again. It will continue to ferment but at a much slower rate. It will develop more flavor and complexity over the next two weeks in the fridge, and the spice level will mellow with time!
- Optional: To thicken, use glutenous rice powder.
Storing your kimchi:
- Keep fermented kimchi in a 2-quart jar or crock with the lid on, pressing it down under the brine after each use.
- It will keep for months on end in the fridge when the kimchi is submerged below the brine….getting better and more flavorful with time!
What to Serve Kimchi with:
- Kimchi Fried Rice
- Kimchi Burrito
- Kimchi Soup Recipe
- The Vegan Seoul Bowl!
- Add homemade kimchi to buddha bowls,
- Bibimbap
- As a side dish with dinner, simply drizzled with toasted sesame oil and sesame seeds!
A huge flavor booster, and FULL of natural, gut-healing bacteria that supports your microbiome, boosts your mood, and bolsters your immune system!
***Lately, we’ve been using this Fermentation Kit that has crystal weights that fit perfectly in a wide-mouth mason jar. It is so convenient for small batch ferments. This fermentation kit includes the jars which is a great option too!
More healthy Fermented Foods:
- 25 Immune-Boosting Recipes!
- Simple Cultured Cabbage (Sauerkraut)
- Cucumber Kimchi Pickles!
- Fermented Hot Sauce,
- Fermented cucumbers!
- Curtido,
- Beet and Cabbage Kraut,
- Tumeric Kraut
- Sourdough Bread!
Enjoy the process of making Kimchi! Tell me how it goes in the comments below.
xoxoxo
PS. It is my hope that through cooking, we not only learn new ingredients and techniques but also learn more about the culture and people from which the food we make originates. Cooking can be a way of celebrating all our unique and beautiful differences. I’d like to believe expanding our repertoire in the kitchen can also expand our hearts as well.
Rising violence and hate crimes towards Asians hurts all of us. We are not separate, though our minds often tell us so. Our hearts know. If you feel compelled to support or help, I found this article Where to donate to Asian Communities useful and informative.
And if so inclined, visit your own local Asian Market, a simple, easy way to show support and connect with folks in your own community. Here is a helpful list of things I like to stock up on.
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How to Make Kimchi
- Prep Time: 30 minutes
- Cook Time: 4 days
- Total Time: 72 hours 30 minutes
- Yield: 8 cups
- Category: fermented, sides, preserved
- Method: fermented
- Cuisine: Korean
- Diet: Vegan
Description
A quick and easy recipe for authentic Kimchi, full of healthy probiotics that will keep for months in the fridge. Easy, flavorful and adaptable! Vegan adaptable!
Ingredients
- 2 pounds napa cabbage, cored and cut into 1-inch pieces (one large cabbage)
- ¼ cup sea salt (60 grams)
- 2 cups daikon radish, cut into matchstick strips (optional, or use carrots)
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 1 tablespoon fresh ginger, sliced ( 2-3 disks, peels ok)
- 6 cloves garlic, whole
- 1 shallot, quartered (optional)
- 2–6 tablespoons Korean-style red pepper flakes (gochugaru) or sub gochujang – see notes!
- 2 tablespoons fish sauce (or use vegan fish sauce, shrimp paste, miso paste, or soy sauce), more to taste
- 2 teaspoons sugar ( or an alternative like honey, brown rice syrup)
- OPTIONAL:1 tablespoon glutenous rice powder (see notes)
Instructions
- SALT THE CABBAGE (6-8 hours): Reserve 1-2 outer leaves of the napa cabbage and refrigerate for later use (wrap in plastic). Cut the remaining cabbage and place it in a large bowl with the salt and toss. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
- Drain the cabbage, saving the brine. Rinse the cabbage (not excessively, just a little quick rinse), drain, squeeze out any excess water, or blot with paper towels, and place it back in the bowl, adding the daikon radish and scallions.
- Make the PASTE: Place the ginger, garlic, shallot, red pepper flakes, fish sauce (or alternatives) and sugar in your food processor. Add optional rice powder (see notes!) Process until well combined, pulsing, until it becomes a thick paste.
- MASSAGE: Scoop the paste over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated.
- PACK the cabbage into a large, two-quart jar (or two, quart jars) or a crock, leaving 1-2 inches room at the top for juices to release. Add a little of the reserved brine to just cover the vegetables, pressing them down a bit ( so they are submerged) Place the whole cabbage leaf over top, pressing down- this should help keep the kimchi submerged under the brine. You can also use a fermentation weight placed over top of the whole leaf to keep it submerged. Or a small zip lock filled with water. Basically anything that touches air may mold – but no worries if this happens (see notes) it is not ruined.
- FERMENT (3-4 days) Cover loosely with a lid (allowing air to escape) and place the jar in a baking dish (or big bowl) to collect any juices that may escape. (The idea though, is to keep as much of the flavorful juice in the jar, so don’t overfill.) Leave this somewhere dark and cool (55F-65F is ideal) for 3 days. A basement or lower cooler cabinet in the pantry or kitchen away from appliances works best.
- EVENING OF DAY 3: Check for fermentation action or bubbles. Tap the jar and see if tiny bubbles rise to the top. Check for overflow (which also indicates fermentation). If you see bubbles, it is ready to store in the refrigerator where it will continue to ferment and develop more flavor slowly. For a softer tangier kimchi, you can continue to ferment for 3 more days or longer. If no action, give it another day or two. If you don’t see bubbles when tapping the jar, it just may need a couple more days- especially in cooler climates. Be patient. See the troubleshooting section below.
- REFRIGERATE: After you see bubbles (usually 3-5 days) the kimchi is ready, but it won’t achieve its full flavor and complexity, until about 2 weeks (in the fridge) slowly fermenting. The longer you ferment, the more complex and tangy the taste. If you like a fizzy brine, tighten the lid, burping every week or so. If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.
- Maintenance: This will keep for months on end in the fridge (as long as it is submerged in the brine) and will continue to ferment very slowly, getting more and more flavorful. Feel free to remove the cabbage leaf and just press kimchi down under the brine, after each use. ( See notes for adding more brine.)
- SERVE: Serve it as side dish: scoop it out using a slotted spoon, place in a small bowl, drizzle with sesame oil , toasted sesame seeds, and fresh scallions. Or Use it in Kimchi Fried Rice, Kimchi Burritos, Seoul Bowls, Kimchi Soup!
Notes
For milder kimchi, start with 2 tablespoons Korean chili flakes ( you can always stir in more). I like a spicy version with 6 tablespoons. 4 tablespoons is medium spicy.
If you like your kimchi, thick, and less watery, you can use sweet glutenous rice powder to thicken. This is not the same as rice flour! Cook 1 tablespoon glutenous rice powder with ½ cup water, in a small pot over medium heat, stirring constantly until it boils. Let cool, still whisking occasionally. Add to the chili paste in the food processor. Continue with recipe.
BRINE If you need or want to add more salt brine to the kimchi, to keep it submerged, mix water and salt at this ratio: 1 cup water and 1 1/4 teaspoon fine sea salt. Stir it together first, pour over the kimchi.
TROUBLESHOOTING:
- MOLD If your cabbage leaf that is holding the kimchi down, happens to mold, just remove it, wipe out the rim of the jar as best you can, and replace it with a fresh one. Basically, if cabbage touches air here, it will mold, so after each use, press the kimchi down under the brine.
- NO BUBBLES: Check the temp of the kimchi using a kitchen thermometer. Ideally, you want this between 50-70F. 60-65 is best.
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I found out about this wonderful dish while in the Philippines. Off to the Supermarket to buy the ingredients today. Salamat!
Thank you, I really want to try it! Can I skip the garlic? Thank you!
You can? Are you alergic? It won’t have the same depth of flavor… but worth a try!
Excited to find your recipe! It is written in an easy way and you write alternativrs to different things I don’t have at home (got the chili paste but can’t get hold of the flakes). Thanks!
Does it smell when fermenting? I put mine in a mayonnaise glass jar
Yes, it will smell a bit funky.
I have watched my mother in law make it but never got a recipe (as it were) but I wanted to try it myself. This is a very good approximation of her kimchi and she loved it and thought it was great. My sister in law said it was the best “white guy” kimchi she’s had so there’s that! They don’t care for it as fermented but I like it bubbling and with a tad less fish sauce so I’ve adjusted to suit.
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Great to hear 🙌
can you tell me how to measure the daikon radish? Is it by weight or by volume?
Sorry about that, 2 cups is volume. Or one pint. I forgot to weigh this.
Pls can i use round cabbage i dont have napa cabbage in my area.
Yes, that should work just fine!
Hi ,
Can I use Korean red pepper powder ( coarse ) , also ?
I don’t see why not? Give it a try?
This turned out great. I’d like to make again with a green cabbage I have. Would this work?
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I don’t see why not! Give it a go!
Hiya Sylvia,
On the off-chance that you see this…
I’m going to make some Kimchi…. But… I only have a plastic yoghurt tub.
Will most definitely tell you how it turned out, whether successful or not.
I’m certain that there are others like myself, who do not have a sufficiently big enough glass vessel, for the ferment to take place.
That should be fine?
Made kimchi with this recipe and it came out delicious. Used carrots instead of radish. Yummy.
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I made the Kim chee last Wednesday. I placed it in a jar that has a locking seal, but left the lid ajar. I did have a leaf on top —the liquid on top was kinda grayish cloudy. I’m wondering if I should have covered more tightly? Dana
Cloudy liquid is ok. Do you see any mold? You will end up discarding the leaf.
Hi Sylvia!! I hope you are staying healthy and happy. 🙂
I have a potentially dumb question for you: I have a Le Parfit 2000 mL jar that would work for this, but it doesn’t have a screw top- it has an orange rubber (air-tight) seal and a glass lid with a metal clasp.
Should I just go ahead and get a jar with a screw top? Or do you think it would it be safe to let this ferment in the jar that I already have by closing the jar without the rubber gasket on? Then later, I could put the gasket on when I transferred the kimchi to the fridge?
I’ve never fermented anything before, and I wanted to make sure I was making wise choices.
Thank you for all of your wonderful recipes!!! I make many of them regularly.
Yes, I think it is fine to use without the gasket! Not a dumb question at all.
Since I have moved on from making coffee with it, I use my old 8 cup French press for fermenting things like hot sauce and kimchi. I put the stainless steel plunger into a ziplock bag to protect it from the brine. It keeps everything submerged, and allows gases to escape. Thanks for a great recipe.
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I tried that too! Such an easy tool for this!
I have a question, can I grind dried chilies and use it for the Gochugaru?
Thank you!
I think that would be fine! Dried Korean Chilies?
I don’t have any, but when I get gochugaru, I will definitely make it!
It is hard to get Korean chilli flakes nearby 🥺 what can i do 😓
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Can you get the Korean chili paste?
I buy mine on Amazon but I imagine there are better online stores that have it too
Best recipe I have found so far.
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Great to hear! 🙌
I don’t think the addition of water is really required for proper brining if you have the time to let the cabbage sit overnight. I have tried salt + water for 8 hrs vs salt only for >12 hrs and the latter results in a “tighter”, less “wet” product. But either works.
I certainly understand your prescribed red pepper flake quantity (lots of kimchee newbies out here!) But i consider 4 tbsp to be the minimum for this barch size. Also an addition of miso in equal part to any soy sauce really adds a range of flavor (but plenty of salt so use caution).
Finally for the adventurous I would recommend a small “dash” of 1tbsp dried shrimp (pulverized as much as you can). The added funk is really awesome, especially at the 3rd-4th week in the fridge.
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Hi
I was wondering what the problem is with MSG in the chilli paste. Does it affect the fermentation? I ask because the concern about health effects from MSG were debunked years ago so I am assuming there must be another reason.
Feel free to use it if you like. It does give some people headaches, but not everyone. Up to you!
Awesome recipe!
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This recipe comes out great every time! It’s relatively simple and quick!
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My first attempt at kimchi… I had to use 4 pint jars, topped with the cabbage leaf. I believe the kimchi is completely covered in water but the top of the cabbage leaf is exposed to air, is this ok? Additionally, how do I know the bubbles are from fermentation and not whats trapped from submerging?
It is ok if the cabbage leaf is exposed, that is why it is there- just to protect the kimchi underneath. 🙂
Thanks! I did see some mold on the top of the water on some of my jars, I’m worried about it being throughout since I did have some bigger bubbles coming up after 3 days (trapped between?). Is it safe to eat or should I start from scratch?
Hi Emily, I think use your best judgment here. If the mold was just on the very top where the cabbage leaf hit air, I would personally remove that leaf, replace it, and be ok eating it. But if you are not comfortable, start over? Sorry, it’s hard to give a definitive answer without seeing it.
Love the recipe, made kimchi twice and it tasted so delicious.
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I have followed your recipe to make my very first kimchi and it turned out exceptional. Thank you!
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Hi! I would love to make the fried rice recipe including this kimchi. However I’m allergic to cabbage, is there a vegetable I could substitute?
Thanks Kim
So do you want to make kimchi from scratch, but with another veggie?
Brilliant recipe. I Have just made it for a second time and forgot to add the sugar / honey. Is this going to be a problem?
It won’t affect the fermentation but may affect the flavor. You could probably add it in now?
I live in Florida, I do not have a place to store this for fermentation under 70°. I’m thinking 24 hours in a higher temp and then refrigerate. Or is my only Safe choice is long slow fermentation in the refrigerator?
I try the 24-48 hours at 70F? then fridge.
I forgot about my cabbage soaking in the brine – I’ve left it in there for 2 days now! Can I still move onto step 2?
Yes, that should be fine!
Thank you for your detailed descriptions before he recipe! I made your sourdough recipe yesterday and just placed my ready to ferment kimchi In my pantry… which looks like it’s going to turn out as perfectly as my sourdough did!
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I am planning on making kimchi using your recipe but I don’t know how much is 1/4 cup to grams. Thanks in advance.
I don’t know the grams offhand, but 1/4 cup is equal to 4 tablespoons if that helps.
I think it comes to about 60/65g. A good general rule when fermenting is you should have about 2% of the weight of the vegetables in salt
My first attempt at kimchi and the results are just amazing!
I’ve always been a little nervous to try this, but your recipe is easy to follow and the results are just sooo delicious!
Another brilliant recipe from you Sylvia… nothing of yours have I tried has failed!
Thanks again for a wonderful addition to my culinary repertoire, you really are the best!
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Awwwww. Thanks mark! Appreciate this!
I only used one head of napa cabbage. so I had to shrink the recipe 😁 and then I crushed extra 40 little chiltepins to lick it up a few notch, cuz we like hot, hot, hhhhhottt♨️♨️♨️♨️♨️♨️♨️♨️♨️
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KICK IT UP I meant AND NOW IT’S FINGER LICKING GOOD! 😁♨️😁♨️😁♨️
Just finished the first few steps of making my kimchi and realised I rinsed the salted cabbage with tap water and not filtered water! Eek. Will it be ok?
It will be ok!
Hi Sylvia! Thanks for the recipe! After placing it in the fridge to continue fermenting, do we have to keep the leaf/weight on the kimchi?
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I just usually push it down under the brine with a muddler and it stays down ( because it’s a little softer now). You dont need the weight, normally, but you do want it under the brine.
looking forward to trying this recipe! Im struggling to find napa cabbage though. Can i use sweetheart or savoy cabbage instead?
Yes other cabbages will work here too.
I live in Dubai and when im not home i turn off the ac and the temperature can be really hot. Around 84 degrees. Will this work in that temperature?
It would not be ideal. 55-65 is best.
I’m planning on making this and wanted to ask, does the fish sauce give it a better flavor than soy sauce? I only have soy sauce but I will get fish sauce if it tastes better than with soy sauce. Thanks looks amazing!
Not necessarily better. More authentic I think. You can always add it later on. 😉
I’m confused if Gochujang is used to replace the Korean chili flakes OR if it replaces the paste that you describe making. Please advise
It replaces the flakes! Not the paste that you make.
This has become my go-to kimchi recipe that I have now used for the past year, during which time I have always had kimchi on hand – literally not a day without it. Love it. I have shared this recipe with so many people and needed to come back and say thank you! I also recently just came across your celery soup recipe and after two weeks realized that this is from the same blog. OMG – you have shared some of the most amazing recipes and I am so thankful! I will be coming back again and again for easy and delicious vegan dishes. Thank you, thank you, thank you!
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Thanks Maria- really appreciate this and thank you for sharing! It means a lot.
Hi! I just wanted to write and let you know that this recipe is SOLID GOLD! Our household has been making it by the gallon ( sometimes twice a month) for the last year and a half straight! We use an applewood smoked gochugaru, which adds a beautiful smoky depth. I gift this to friends regularly, and jaws are always dropping at how unbelievably good it is! Thank you for this perfect recipe! ♡♡♡
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Love this- thanks so much, so good to hear! Where do you get the smoked Gochugaru?
Hi! So I saw that you said fermentation can take 3-5 days depending on weather. I live in Los Angeles and it’s pretty warm right now. I’ve left the kimchi out on the counter for 6 days and I don’t see any bubbles. What’s weird is after the first day there were a few tiny ones along with the juice overflowing a bit but nothing since. Can I put them in the fridge now or do I wait another couple days? Thank you!
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Hi, I would. are there bubbles when you tap the jar?
Hi there are no bubbles when I tap the jar. It only happened after day one. Do I wait a couple more days?
So it’s been 6-7 days now, with no bubbles… I’m wondering if something went awry, perhaps it was too hot? I’m Sorry. I hate when things don’t work.
I can only get korean red chili flake powder, not flakes. Okay to use? How much?
Thanks, I’m so ready and wanting to make this!
I think it should be fine. I would go lighter. Like 2/3 the normal amount. You can always add more.
I can’t wait to make this! One question…I have seen the majority of recipes have you halve or quarter the cabbage, season each leaf, then ferment whole. Will your recipe work using this method?
I don’t see why not, but havent personally tried this. Will you let me know if you do?
Can I use red cabbage instead of napa?
I don’t see why not?
Hi,
Once the kimchi starts to ferment and I place it in the fridge do I then screw the lid on tighter? Thank you 😊
Yes you can, it will create more fizz which I really like, just burp every week or so. 😉
Amazing, thank you Sylvia. Can’t wait to make / eat my own kimchi now 🙂
Made the first batch, it disappeared! So on to the second batch, my family loves it. Great flavour and so easy. Thank you
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Sylvia,
Can you can this and store in the pantry or will the continual fermentation break the seal on the canning jar?
It should be stored in the fridge. Yes, the bubbling action may break the jar if left out without burping.
Made this from our bumper crop of cabbage and my husband said it was as good as any he has ever had, if not better! From him, that is high praise. It is not lasting long so back to the kitchen to make more batches! Thank you!
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Can’t wait to try this! We only have fine sea salt though…do I use same salt measurement or less? And is sweet radish same as daikon? Thanks!
Fine salt is great. I think sweet radish is already preserved daikon (in a package), right? I’d use fresh daikon.
If I use Gochujang paste, do I use just it by itself, or do I add it to the rest of the ingredients you used to make up the paste?
I would still use the other stuff to make the paste.