Homemade Fermented Cabbage Kimchi (Very Easy!)

Kimchi is a typical Korean dish, prepared with fermented vegetables, fish sauce (Jeotgal) and spices. Like all traditional preparations, it has many variations (up to two hundred), but for our recipe we use napa cabbage (or Chinese cabbage), daikon and spring onions, left to ferment in brine and flavored with a mix of ginger, garlic, gochugaru (Korean chili pepper) and sugar.

It is a complete and healthy food, so rich in vitamins and minerals that it is considered not only a super food, but also the elixir of long life for Koreans. It is no coincidence that it is consumed to strengthen the immune system and made at home with relatives and friends in view of the winter.

What is Kimchi and How Is It Made?

Kimchi, a traditional Korean dish made from fermented vegetables, primarily napa cabbage and radishes, has a rich history dating back over 2,000 years. Originally a way to preserve vegetables for the long, harsh Korean winters, kimchi evolved with the addition of various seasonings, including garlic, ginger, chili peppers, and fermented fish. It became a staple in Korean cuisine, deeply intertwined with cultural and spiritual practices. Kimchi made its way to the U.S. in the mid-20th century, primarily with Korean immigrants. Over the years, it gained popularity as a part of the broader global food movement, especially in the 2000s, with health-conscious Americans embracing its probiotic benefits. Today, kimchi is not only a Korean culinary icon but also a beloved dish among food enthusiasts across the U.S., often featured in fusion cuisine or served as a side to complement other meals.

What Does Kimchi Taste Like? Is It Spicy or Sweet?

Kimchi has a complex flavor profile that's both spicy and tangy, with a savory umami taste from fermentation. The level of spiciness can vary depending on the amount of chili peppers used, but it generally has a moderate heat. It can also have a slight sweetness if sugar is added during the preparation, but the dominant flavors are spicy, sour, and earthy.

Pro Tips for The Best Homemade Cabbage Kimchi

• Use fresh, firm napa cabbage, which is the traditional choice for kimchi. Ensure the cabbage is crisp and free from any wilting to guarantee a crunchy texture after fermentation.
• Salt the cabbage evenly and let it rest for the recommended time to draw out excess moisture. This step helps soften the cabbage and creates the right environment for fermentation.
• Customize the level of spiciness to your taste by adjusting the amount of chili flakes or gochugaru. If you're sensitive to spice, start with a smaller amount and gradually increase it.
• When applying the kimchi paste, wear gloves to avoid irritation from the chili flakes, and massage the mixture thoroughly into the cabbage. Ensure every piece is coated evenly for the best flavor.
• Allow your kimchi to ferment at room temperature for about 1-2 days, depending on how tangy you want it. After that, store it in the fridge to slow down the fermentation process, allowing the flavors to deepen.
• Store the kimchi in an airtight container to avoid contamination and preserve its crisp texture. Make sure the kimchi is submerged in its own juices to prevent spoilage.

Different Types of Kimchi

The most common is baechu kimchi, made with napa cabbage and flavored with garlic, ginger, chili peppers, and fermented seafood. Another popular variety is kkakdugi, which uses cubed radish instead of cabbage, offering a crunchy texture and a slightly milder flavor. Oi sobagi is a cucumber-based kimchi, typically made with whole cucumbers stuffed with a spicy paste, providing a refreshing and crisp option. Chonggak kimchi, made from young, whole radishes, is often enjoyed for its distinct, peppery taste. Lastly, mul kimchi is a watery, broth-based kimchi made with cabbage or radish, which is typically served as a side dish with soup or stews.

Can I Swap Any of The Ingredients If I Can't Find Them?

Yes, you can swap some ingredients in kimchi if you can't find them. For example, if you can't find napa cabbage, you can use regular cabbage. Gochugaru (Korean chili flakes) can be substituted with other red chili flakes, though the flavor may differ slightly. Fish sauce can be replaced with soy sauce for a vegetarian option, and fermented shrimp paste can be omitted or replaced with a bit of miso for umami. Just keep in mind that these substitutions may alter the traditional flavor, but your kimchi will still be delicious!

How Do I Know When My Kimchi is Ready and Fermented?

Your kimchi is ready when it has developed a tangy, sour flavor from fermentation, typically after 1-2 days at room temperature. You can taste it to check for the level of fermentation you prefer—longer fermentation leads to a more intense sourness. Once it reaches your desired taste, move it to the fridge to slow down the fermentation process. It will continue to ferment slowly, but the cold temperature will help preserve it.

How Much Kimchi Should I Eat Per Day?

It's recommended to eat about 1/4 to 1/2 cup of kimchi per day to enjoy its health benefits, such as improved digestion and gut health, without overdoing it. Since it's fermented, it contains probiotics that can be beneficial, but consuming it in moderation is key to avoiding excessive sodium intake.

How Do You Eat Kimchi for The First Time?

To eat kimchi for the first time, start with a small amount, as its flavor can be intense. You can enjoy it on its own as a side dish, or pair it with rice, meat, or even in a sandwich. If you're new to fermented foods, try it with milder dishes to balance the strong, spicy, and sour flavors. It’s best served cold, straight from the fridge, but can also be added to soups or stews for extra flavor.

Is It Worth It To Make Your Own Kimchi?

Yes, making your own kimchi can be worth it! It's cost-effective, allows you to customize the flavor to your liking, and offers the satisfaction of creating a traditional, probiotic-rich dish. Homemade kimchi often has a fresher taste compared to store-bought, and you can experiment with ingredients to suit your preferences.

How Long Does It Take for Kimchi to Ferment?

Kimchi typically takes 1-2 days to ferment at room temperature, depending on the temperature and your desired level of sourness. After that, it should be moved to the fridge, where it will continue to ferment slowly and last for several weeks.

What Can I Use Kimchi For?

Kimchi can be used in various dishes, such as adding it to rice for a flavorful side, mixing it into soups or stews like kimchi jjigae, using it as a topping for burgers or tacos, or even adding it to scrambled eggs or sandwiches for a spicy kick. It also pairs well with grilled meats, fried rice, and noodle dishes.

Does Kimchi Freeze Well?

Yes, kimchi freezes well, but its texture may change after thawing, becoming softer. To freeze, transfer it into an airtight container or freezer bag, ensuring there’s no excess air. While the flavor will remain mostly intact, the kimchi is best used in cooked dishes like soups or stews after freezing.

How Long Does Kimchi Last? How to Store It

Kimchi typically lasts for 3 to 6 months when stored properly in the fridge. To store it, place it in an airtight container to prevent contamination and preserve its flavor. Make sure the kimchi is fully submerged in its own juices to avoid spoilage. Over time, kimchi will continue to ferment, becoming more sour, but it can still be enjoyed as it ages.

How to Make Homemade Cabbage Kimchi

To make kimchi, start by preparing the brine: bring the water and salt to a boil and, once melted, turn off and let cool.

Meanwhile, wash the Chinese cabbage and cut it in half.

Remove the core and cut it first into quarters and then into 2-3 cm pieces.

Transfer the cabbage to a bowl and cover it with the brine, mix well with your hands and let it rest for 4-5 hours.

Meanwhile, wash the daikon and cut it into sticks.

Also clean the spring onions and slice them into rounds.

Once the cabbage has rested, drain it and keep the brine in a bowl.

Now, dedicate yourself to the spice mix: put the gochugaru in a small bowl and pour 100 ml of brine. Peel the fresh ginger root and grate it together with the garlic. Finally, add the sugar and mix well.

Transfer the bok choy, daikon and spring onions to a large bowl and pour in the spice mixture.

Using disposable gloves, season the vegetables with the spice and brine mix.

At this point transfer the vegetables into clean and sterilized jars. If necessary, add more brine so that the vegetables are covered with liquid.

Place a couple of gauzes over the opening of the jar and secure them with an elastic band. Then, place the jars in a cool, dry place and leave to ferment for 3-4 days at a temperature below 68°F/20°C: when bubbles begin to form, it is a sign that the fermentation is proceeding correctly. After the indicated time, close the kimchi and transfer it to the refrigerator.

After 2-3 days of refrigeration, the kimchi is ready to be served: enjoy it alone or as a side dish, to accompany meat or fish dishes.