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A classic Korean staple of fermented napa cabbage in a spicy, savory, and tangy paste. This homemade kimchi recipe is packed with umami and probiotics, perfect as a side dish or an ingredient in countless other dishes.
For 24 servings
Brine the Cabbage (1.5 - 2 hours)
Make the Rice Porridge (5 minutes)
Prepare the Kimchi Paste (10 minutes)
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A classic Korean staple of fermented napa cabbage in a spicy, savory, and tangy paste. This homemade kimchi recipe is packed with umami and probiotics, perfect as a side dish or an ingredient in countless other dishes.
This korean recipe takes 50 minutes to prepare and yields 24 servings. At 21.54 calories per serving with 1.36g of protein, it's a moderately challenging recipe perfect for side or condiment.
Rinse and Drain the Cabbage (20-30 minutes)
Combine Cabbage and Paste (5 minutes)
Pack and Ferment (1-3 days at room temperature)
To make this recipe vegan, replace the fish sauce with an equal amount of soy sauce, a tablespoon of miso paste, or a store-bought vegan fish sauce. The flavor will be slightly different but still delicious.
Feel free to add other crunchy vegetables along with the daikon radish, such as carrots (julienned) or chives.
If you prefer less heat, reduce the amount of gochugaru by half. You can use a mild variety of gochugaru for color without intense spiciness.
The fermentation process creates beneficial Lactobacillus bacteria, which act as probiotics to support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Kimchi is rich in Vitamin C, beta-carotene, and antioxidants from garlic, ginger, and chili flakes, all of which help strengthen the immune system and protect the body against infections.
This dish is packed with vitamins A, B, and C, as well as essential minerals like iron and calcium, all while being very low in calories, making it an excellent addition to a healthy diet.
Your kimchi is ready to be refrigerated when it has reached your desired level of sourness. Taste it once a day during the room temperature fermentation. It should smell pleasantly sour and taste tangy. You should also see active bubbling, which indicates healthy fermentation.
Yes, kimchi is very healthy. It's a low-calorie, high-fiber fermented food rich in probiotics (beneficial gut bacteria), vitamins A, B, and C, and powerful antioxidants from ingredients like garlic, ginger, and gochugaru.
A half-cup serving (about 75g) of this homemade kimchi contains approximately 25-30 calories, making it a very light and healthy side dish.
Absolutely. The only non-vegan ingredient is fish sauce. You can replace it with 60 ml of soy sauce, a tablespoon of miso paste mixed with a little water, or a high-quality vegan fish sauce for a similar umami flavor.
Don't worry! Lack of bubbling can be due to a few factors. Your room might be too cold, slowing down fermentation. Or, you may have used iodized table salt, which can inhibit the bacteria. Ensure you used coarse, non-iodized salt and try moving the jar to a slightly warmer spot.
When stored properly in the refrigerator, homemade kimchi can last for 3 to 6 months, or even longer. Its flavor will continue to develop, becoming more sour and complex over time. If it develops mold or an off-putting smell, it should be discarded.