Delicious Kimchi Recipe Homemade for a Probiotic Boost
Learn to make a flavorful Kimchi Recipe Homemade that brings a probiotic boost to your meals.
Equipment
- fermentation vessel
Ingredients
For the Kimchi Base
- 1 head Napa or Chinese Cabbage Trimmed, quartered, and cut into 1-inch pieces
- 1/4 cup Coarse Sea Salt or Kosher Salt Avoid additives
- 1 medium Daikon Radish Cut into matchsticks
- 1 medium Carrot Cut into matchsticks
- 4 stalks Scallions Use both white and green parts
For the Flavor Agents
- 5 cloves Garlic Minced
- 1 tablespoon Ginger Peeled and grated
- 1/2 cup Gochugaru (Korean Chili Flakes) Adjust to taste
- 1 tablespoon Granulated Sugar Adjust based on preferences
- 3 tablespoons Fish Sauce Substitute with soy sauce for vegetarian
Instructions
Preparation Steps
- Prepare the Cabbage: Start by trimming any damaged leaves from the cabbage, then quarter it and cut into 1-inch pieces. Massage the cabbage with coarse salt until wilted, which may take about 5-10 minutes. Drain it in a colander for 1-2 hours, then rinse and strain to remove excess salt.
- Mix Vegetables: In a larger mixing bowl, combine the wilted cabbage with the prepared daikon radish, shredded carrot, scallions, minced garlic, and grated ginger. Sprinkle in the Gochugaru, sugar, and fish sauce, and mix everything thoroughly with your hands until a bit of liquid starts to form—about 3-5 minutes.
- Ferment: Pack the vegetable mixture tightly into a fermentation vessel, ensuring that all veggies are submerged in the liquid. If necessary, weigh them down with a plate or other clean weight. Cover loosely and store in a cool, dark place for about 4-7 days, tasting daily to monitor flavor development.
- Store: Once the kimchi has reached your desired taste, transfer it into clean jars, packing it tightly. Seal the jars and refrigerate—they can last for months, getting even tastier over time!
Notes
Optional: Try adding a sprinkle of sesame seeds when serving for extra crunch! Feel free to customize by adding seasonal vegetables.