Kimchi Recipe
Learning how to make Kimchi is fun and easy! Once you make it and have it on hand, you'll use it in all sorts of recipes. Makes 1 (3 liter jar)
Servings: 16
Calories: 26kcal
Ingredients
- 1 ounce for every 3-pounds of vegetables pickling canning, kosher or sea salt
- 3 pounds Napa Cabbage, cored and coarsely chopped
- 8 ounces Daikon radish
- 8 ounces carrot, super thinly sliced
- 4 green onions, finely choppped (white and green parts)
- 3 to 4 cloves garlic, chopped, minced or whole
- 2 teaspoons dried red pepper for kimchi (you can find this in Korean markets, or you can use chile paste as a substitute)
- 3 tablespoons fresh ginger, grated or super thinly sliced
Instructions
- Mix all ingredients thoroughly and pack firmly into your clean jar. Be sure the jar is filled to the "max" line but no higher. Place a clean notched weighting jar on the kimchi. This weight is to force water out of the kimchi and keep the kimchi submerged under the brine.
- Seal your jar, gently twist the airlock into place and fill with brine or distilled vinegar to the fill line.
- Store at 70 - 80°F. Kimchi will be fully fermented in about 1-2 weeks. At 60-65°F, fermentation may take 2-4 weeks.
Notes
- At temperatures lower than 60°F, the Kimchi may not ferment.
- Above 80°F, it may become too soft.
- Fully fermented Kimchi can be kept in the refrigerator, tightly covered for several months.
Nutrition
Calories: 26kcal