Homemade Kimchi

I LOVE KIMCHI. It’s so flavorful and you can put it on so many things! If you haven’t had kimchi before, it is raw cabbage (often mixed with other shredded vegetables) that becomes naturally fermented after marinating in garlic, ginger, and Korean chili spices after a few days. It’s rich in Vitamin A, Vitamin C, and is a good source of probiotics. It is also very easy to make! For my first try, I ended up using Mama O’s Kimchi Paste from Brooklyn Kitchen which was very easy and delicious! I totally recommend giving homemade kimchi a try!

1 medium head napa cabbage
1/4 cup sea salt
1 daikon radish, cut into matchsticks (about 1 cup)
1 medium carrot, peeled and cut into matchsticks (about 1 cup)
4 scallions, trimmed and cut into 1-inch pieces
1 jar Mama O’s Kimchi Paste
1/4 cup water
2 large mason jars plus lids

To start, cut the cabbage in half lengthwise, and then once more, making 4 strips. Next, cut each strip into 2 inch pieces, tossing the core at the end. In a large bowl, mix the cabbage and salt together with your hands. Cover with water (you want to use filtered or spring water) and place a bowl or plate on top to ensure the cabbage is completely submerged. Let sit for 2 hours. This will help the cabbage to soften up a bit.

Next, rinse the cabbage really well under cold water, then let strain for 20 minutes. Try to get out as much water as you can. Add the cabbage to a large bowl, and toss in the radish, carrot, and scallions. Pour in the entire jar of paste, followed by the water. Using gloves (unless you don’t mind red hot hands) mix and massage the paste into the cabbage and vegetables. Fill each jar with the kimchi, pushing it down with your hands. You want to leave at least 1-2 inches of space from the top. Seal with the lid, and let sit at room temp for 1-2 days. You may notice some bubbles while it is fermenting, this is totally normal and OK. After a day or two, taste the kimchi and determine whether it is to your liking. You can let it sit for up for 5 days depending on the flavor you’re looking for. Once your kimchi is ready, pop it right in the fridge! At this point it is ready to eat, but will of course deepen in flavor the longer you have it. ENJOY!

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