Learn how to make kimchi at home with my easy homemade kimchi recipe. This traditional Korean side dish involves fermenting vegetables in a spicy sauce.
Prep Time5 minutesmins
Fermenting Time7 daysd
Total Time7 daysd5 minutesmins
Course: Appetizer
Cuisine: Asian
Keyword: kimchi
Servings: 4
Calories: 70kcal
Ingredients
1headnapa cabbage
2green onion
2large carrots
1medium onion
1tablespoonsea saltcan use kosher salt or pink salt, just not iodized
1tablespoonminced garlic
1tablespoonminced ginger
1/2teaspoondried chili flakes
Instructions
Peel onion and carrot. Dice or slice all veggies (your preference) and place them in a large bowl.
1 head napa cabbage, 2 green onion, 2 large carrots, 1 medium onion
Using very clean or gloved hands, squeeze and mix ingredients repeatedly until they have reduced in volume by about half and are leeching liquid. Pack ingredients into a quart-size jar (or two jars if need be).
Place in a cool and somewhat dark place (the kitchen counter is fine) and open and shut the lid twice a day to vent until kimchi is ready (about one week). See the post for tips and hints on making this and knowing when it is ripe.
Once kimchi is ripened, store it in the refrigerator.