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Easy Homemade Kimchi

Easy Homemade Kimchi

Chelsea Colbath
A simplified vegan kimchi recipe that requires minimal hands-on time and no fancy equipment or ingredients.
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Ingredients
  

  • 1 small-medium head of Napa Cabbage
  • 2 Tablespoons sea salt
  • 1 large carrot
  • 1 large or up to 4 small radishes optional
  • 4 scallions optional
  • 1/4 cup gochugaru (dried korean chili flakes)
  • 1/2 a small white onion
  • 2 cloves garlic
  • 2 inches of fresh ginger
  • 1 Tablespoon soy sauce
  • 1/2 Tablespoon honey or maple syrup
  • 1/4 cup reserved cabbage soaking liquid

Instructions
 

  • Pull off 2-4 outer leaves of cabbage and keep them aside for the very end. Slice the Napa Cabbage in half lengthwise and cut out the core. Then cut each half crosswise into about 1-inch strips. Pile all the sliced cabbage into a large bowl.
  • Sprinkle the cabbage with 2 Tablespoons of sea salt and massage the salt into the cabbage with your hands. Really get in there and rub the salt all over. Now the cabbage has to sit for a few hours at room temperature to release it's liquid. I've seen recommendations for anywhere from 1-12 hours of rest time, but I usually stick with 2-3 hours. As long as you have about 1/2 cup of liquid at the bottom of the bowl, your cabbage has wilted enough.
  • Drain the cabbage well, reserving the liquid. You need the liquid to make the sauce, and might need a little extra to top off the jars at the end.
  • Meanwhile, thinly slice the carrot, scallions, and radishes, if using.
  • Make the kimchi paste by adding all remaining ingredients (including 1/4 cup of reserved cabbage liquid) into a blender or food processor and blending to combine. The mixture should be relatively smooth, with a few smaller bits of onion/garlic/ginger throughout.
  • Add sliced veggies to the drained cabbage, then pour the sauce on top. Use a wooden spoon and/or tongs to thoroughly mix the sauce into the cabbage.
  • Tightly pack the kimchi into 1-2 large glass jars, leaving 2-3 inches of headspace at the top of each jar. I used a 1.5L jar with a swing top, but 2 smaller mason jars would work fine. Be sure to press down firmly with the back of your wooden spoon to make sure there aren't many air pockets in the kimchi. Less air means less opportunity for mold to grow as it ferments. If your kimchi isn't already submerged in liquid, drizzle on some of the remaining cabbage liquid. You want the kimchi to be fully covered, again to help prevent any unwanted mold.
  • Lastly, fold the reserved cabbage leaves so they'll fit in the top of your jar, and cover the kimchi with them. Press down one last time to make sure everything is tightly packed and covered with liquid. Put a paper towel on top of the jar and secure it with a rubber band. Set your kimchi in a warm, dark place in your kitchen for 4-10 days to ferment. Fermentation time will depend on the temperature of your house and your preferred kimchi flavor. If you're nervous about mold, let it ferment for as little as 4 days at room temp, then transfer to the fridge for another week before eating. I like the flavor best when it ferments at room temperature for at least 5 days. As the kimchi ferments, it will release gasses, causing it to bubble up above the water line. Use a wooden spoon to press it back down, once daily, to ensure everything stays submerged.
  • Kimchi can be stored in the fridge (put a lid on the jar!) for months. One head of cabbage yields about a quart of kimchi total.