Easy Homemade Kimchi
Easy Homemade Kimchi takes a little time, but once you make this delicious Korean side dish yourself, you'll be hooked! As it ferments, it develops a bold, tangy heat and irresistible crunch that brings vibrant flavor to anything you serve it with!
Servings: 8
Ingredients
- 2-3 pounds Napa cabbage
- 2-3 tablespoons coarse sea salt
- 1/4 cup unseasoned rice vinegar or as needed and to taste
- 2 tablespoons Korean red pepper
- 2 tablespoons honey or to taste, preferably raw unpasteurized
- 2 tablespoons minced ginger
- 1 bunch scallions white and light green part only, sliced into 1-inch pieces
Instructions
- DAY 1: Slice cabbage into 2-inch thick rounds, leaving stem end and bottom core behind. Loosen into a stainless steel bowl. Sprinkle with sea salt and toss to combine.
- Set a plate over the cabbage and another heavy object such as a cast iron skillet on top to weigh it down. Set aside for 24 hours. Drain off excess water several times as necessary.
- DAY 2: Rinse the cabbage well under cold running water. Squeeze out as much water as possible.
- Add the rice vinegar, red pepper, honey, ginger and scallion and toss well to combine. Adjust rice vinegar and honey to taste. Cabbage should be somewhat covered with liquid.
- Place in a large non-reactive container such as a glass jar. Close the lid and leave at room temperature for 3 days.
- DAY 5: Place in refrigerator for 4 days.
Notes
Will keep in the refrigerator for 3-4 weeks.
Nutrition
Serving: 1 | Calories: 28kcal | Carbohydrates: 6g | Protein: 2g | Sodium: 1661mg | Fiber: 1g | Sugar: 4g