Fermented Kimchi is easy to make, and a favorite ferment at the homestead! Kimchi is a spicy fermented side dish made with vegetables and seasonings.
- Mason Jars or a Crock – I like using a wide range of sizes. I typically always use wide mouth though. I love my 1/2 gallon mason jars for fermenting.
- Airlocks – If you don’t allow gas to escape automatically through a contraption like an airlock, pickle pipes, cheesecloth, etc… You’ll have to burb them manually. Plus, you’ll run the risk of a ferment blowing up under the pressure of gas buildup.
- Salt – I always use extra-fine Himalayan sea salt in my ferments. It dissolves easily and is perfect for making a brine.
- Wooden Tamper – Ferments like sauerkraut, kimchi may require to tamp the food into the jar and under the brine.
- Glass Weights – Some ferments need to be weighed down and kept under the brine.
- Fermenting Kits – There are several fermenting kits where you can get just about everything you need. However, they don’t usually include the vessels, such as a mason jar or crock.
Fermented Kimchi Recipe:
- 1 head Napa Cabbage, quartered and remove cores
- ¼ cup sea salt
- filtered water
- 5 to 6 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 tsp granulated sugar
- 2 tbsp fish sauce or salted shrimp paste
- 2 tbsp Korean red pepper flakes
- 8 oz daikon radish, cut into matchsticks
- 4 scallions, sliced thin
- Cut up your cabbage in bite-size pieces.
- Place it in a large mixing bowl and sprinkle the salt over the cabbage.
- Massage the salt into the cabbage until it begins to soften.
- Add water to the bowl, until the cabbage is just covered. You can place a small plate on top of the cabbage to keep it below the waterline.
- Cover the bowl and allow to sit for 2 hours.
- Drain the cabbage using a colander, and rinse under cold water.
- Add the remaining ingredients (except for scallions, and radish) to a large-sized bowl and mix well.
- Squeeze any remaining liquid from the cabbage.
- Add the cabbage, scallions, and radish to the mixture and mix 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 headspace.
- Now assemble the rest of your container, and place in a dark area, like your pantry is perfect as long as it does not get hotter than 75ºF.
- Every day push down the kimchi and make sure it stays under the brine.
- Let it ferment anywhere from 3-7 days.
- Place it in the refrigerator and enjoy when chilled!
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.
How to Eat Kimchi… Spice it up!
You can enjoy your homemade kimchi all by itself with other ferments, on crackers, use it as a dip for other vegetables such as celery or carrots, add it to rice, soup or stews.
More Fermenting Recipes
Follow us on social media!
Have questions? Leave me a comment!
I would love to know what you think, Please leave me a comment! Thank you for visiting. 🙂
Share on Pinterest!