Homemade red cabbage kimchi is easy to make and a favorite ferment at the homestead! Kimchi is a spicy fermented side dish made with vegetables and seasonings. There are all kinds of different recipes to make kimchi with. Everyone seems to make it differently. I hope to try several different recipes. I wanted to share my favorite one with you so far.
If you cannot find red cabbage, you can absolutely substitute green cabbage or any cabbage for that matter. I usually use the best looking head of cabbage. The one that is the freshest is best!
How it’s done…
I told you earlier making homemade kimchi is pretty easy. It goes like this… I like to chop up the cabbage, add salt and let it sit for at least an hour. It will start to make it’s own brine. Then I chop up the other vegetable and make a spicy sauce. Then we throw in a large bowl all together and mix it up! Sounds easy enough right?
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If you are just starting to ferment vegetable I suggest reading “How to Ferment Vegetables” There are lots of tips and tricks to help you get started!
You will need a minimum of at least 2 quarts mason jar for a container/s to ferment in. I like to use 1 half gallon mason jar. It fits almost perfectly with enough left over to have a little snack! Or you can use a crock. Crocks are very large cost much more money. If you get mason jars and use an airlock the initial cost is not much cheaper if you get a lot of them, but think about it you could be fermenting several batches at a time. You could be making pickles, kimchi, and sauerkraut! Weigh the pros and cons and figure out which one will be right for you!
If you are using Fermentools, you will need wide mouth Mason jars. Some people use fermenting crocks.
Also, you will need a wooden tamper to pack the veggies into the jar.
A toothpick will come in handy, to test the ferments in a couple of days. *Tip: Once you load up your fermenting jars even while testing do not use metal or plastic for best results. I like to use wood, that is why I suggest using a toothpick, or chopsticks to test and a wooden tamper!
Homemade Kimchi Recipe:
Prepare/cook/care food properly. See disclaimer.
- 1 whole head of red cabbage, thinly sliced (approximately 2 lbs.) HEY you can use green cabbage too if you like! Just make sure it is around 2 lbs!
- 4-5 radishes, thinly sliced
- 4 carrots, thinly sliced
- 4-5 green onions, thinly sliced
- 1 yellow onion, diced
- 2-3 Tbsp of Himalayan Powder Salt
- *More ingredients below for spicy sauce
Ingredients for spicy sauce:
- 2 Tbsp of ginger fresh/or 1 Tbsp of powder, shredded
- 1/4 tsp crushed red pepper, more or less depending on how spicy you like it
- 5 cloves of garlic, minced
- 2-3 Tbsp of Sriracha, or more. You want to make sure that the vegetable mixture is covered well. If you need more add it!
- Cut up your cabbage in bite size pieces, or you can shred it!
- Place it in a large mixing bowl and add 2 tbsp of salt.
- Massage the cabbage with your hands. Rub it in really well.
- Place all ingredients of spicy sauce in a small bowl and mix well. I like to add a bit of salt to this too.
- Add the other vegetables, onion, green onions, carrots, and radishes.
- Now add the spicy sauce.
- Using gloves, mix all of the ingredients very well.
- Now, add them to your mason jar or crock and mash them with a wooden tamper. Pack it in there really well, leave a 2 inch head space.
- Use a follower to help little stray bit from rising to the top. You can use a cabbage leaf for this.
- I like to add the weight into the jar and push the veggie down even more. You can stuff more cabbage leaves around the weights to give extra assurance that little bits won’t come to the surface.
- Now assemble the rest of your container, and place in a dark area, like in your pantry is perfect as long as it does not get hotter than 75º.
- I let it ferment anywhere from 3-5 days.
Everyday push down the kimchi and make sure it stays under the brine. Remember wood is best to use when tasting and tampering! I usually pull it when it has a fresh crisp taste. When it tastes perfect to you it is most likely ready. 3-5 days does the trick for me, many other people ferment theirs for much longer. Experiment and have fun. See disclaimer.
How to Eat kimchi… Spice it up!
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Let Me Know What You Think
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