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Fermented Homemade Kimchi Recipe

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4.1 from 14 reviews

This traditional Korean fermented kimchi recipe features Napa cabbage and a spicy, tangy seasoning blend. With a simple mix of salt, garlic, ginger, Korean chili flakes, and optional fish sauce and carrots, this homemade kimchi is naturally fermented over several days to develop its signature bold flavors. Ideal as a flavorful side dish or condiment, this kimchi recipe yields 16 servings and showcases the art of fermentation for probiotic-rich, tangy goodness.

Ingredients

Main Ingredients

  • 2 heads of Napa cabbage (or 4 heads of baby Napa cabbage, chopped)
  • 3 tablespoons sea salt
  • 2 teaspoons brown sugar (organic)
  • 2 teaspoons ginger (grated)
  • 2 cloves garlic (minced)
  • 8 green onions (chopped)
  • 6 tablespoons Korean chile flakes
  • 1 tablespoon fish sauce (optional)
  • 4 carrots (grated, optional)

Instructions

  1. Prepare cabbage leaves: Reserve a few outside cabbage leaves to use later for pushing the kimchi below the brine to ensure proper fermentation.
  2. Chop and mix vegetables: Chop and grate all vegetables on a cutting board, then add them along with the other ingredients into a large bowl.
  3. Massage mixture: Using clean hands, massage the mixture so that the salt causes the cabbage to sweat and release its juices, forming a natural brine.
  4. Let it rest: Allow the mixture to sit for a few minutes so everything gets juicy and properly mixed.
  5. Pack into jars: Tightly pack the mixture into a large jar or multiple smaller jars (e.g., a 59 oz WECK jar).
  6. Submerge vegetables: Fold up a reserved cabbage leaf and use it to keep the vegetables submerged beneath the salty brine.
  7. Add weights and lid: Place fermentation weights on top of the mixture and secure with a fermentation lid designed to allow gas to escape during fermentation.
  8. Ferment: Place the jar in a baking dish to catch any overflow and let it ferment at room temperature for 2 to 5 days. Check daily starting on day 2 and taste to determine readiness based on your preference.
  9. Replace lid: Once fermentation is complete, remove the weight and folded cabbage leaf and replace with regular mason jar lids for storage.
  10. Store and enjoy: Refrigerate the kimchi and enjoy it as a flavorful traditional Korean side dish over time.

Notes

  • If you don’t have a fermentation lid, you can cover the jar with a cloth secured with a rubber band to keep out dust and insects while allowing gases to escape.
  • The length of fermentation varies with temperature; warmer environments speed up fermentation.
  • Keep vegetables fully submerged under the brine to prevent mold formation.
  • Using gloves when massaging the mixture can help protect your hands from chili irritation.
  • Optional fish sauce adds umami depth but can be omitted for a vegetarian option.

Find it online: https://recipefeastful.com/fermented-homemade-kimchi-recipe/