Quick and easy homemade Kimchi

Quick and easy homemade Kimchi

I admit my kimchi love affair started years ago when I was pregnant and still hasn’t subsided. At one point I went all in and purchased a 5 gallon tub of it. Shortly after, I realized I have a mild allergy to garlic. Just like that, it was banned from the house. I got these amazing fermenting lids as a recent Christmas gift, now I can make it without garlic and I even make a vegan kimchi.

This low calorie and healthy snack is vitamin rich and after many delicious experiments, this simple and quick recipe is my new go to for a tasty and good-for-you probiotic fermented snack you can easily make at home.

Plus once you’ve made a batch it keeps in the fridge for up to 6 months. I doubt it will last that long though. Once you make it you’ll find the tangy, spicy and fresh pickled flavor goes well with just about anything. I love it in a grilled turkey, cheese and kimchi sandwich.

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Quick and Easy Kimchi

Prep Time 30 minutes
Cook Time 3 hours
Fermenting Time 3 days
Total Time 3 days 3 hours 30 minutes
Servings 8 cups

Ingredients

  • 1 medium napa cabbage
  • 1/2 cup salt
  • 4 carrots (julienne or grated)
  • 2 bunches green onions
  • 1 tbsp miso paste
  • 1 tbsp fish sauce (omit to make vegan)
  • 3 tbsp fresh ginger (about 1 1/2 inch piece peeled)
  • 1 pear, apple or peach
  • 1/4 cup gochugaru Korean chili flakes

Instructions

  1. Cut the Napa Cabbage into quarters by cutting first from the bottom to the top so you have two long halves. Take each half and cut again from bottom to top. Rinse each quarter to clean your cabbage. Cut the cabbage into 1-2 inch pieces. Put the cut cabbage into a large bowl, cover with water and add the 1/2 cup of salt. Stir the cabbage up in the salt water. Cover the bowl and leave on the counter to brine for 2-4 hours. The cabbage is ready when one of the white pieces (not the leaves) is flexible enough to bend instead of breaking when bent. When the cabbage is done brining, drain the salted water out and return the drained cabbage to the large bowl.

  2. Julienne or grate the carrots and add to the bowl with the cabbage.

  3. Cut the white ends of the green onions off and put into a blender. Cut the green ends into 1 inch pieces long and add to the bowl with the cabbage and carrots.

  4. Add the 1 tbsp miso, 1 tbsp fish sauce if using, 3 tbsp fresh ginger, pear (or fruit of your choice to the blender with the whites of the green onions. Blend until pureed. Add in the chili flakes to the blender and blend until mixed.

  5. Pour mixture over the cabbage and mix together until the cabbage is evenly coated.

  6. Pack cabbage mixture into glass mason jars. I like to use a half gallon size, but you can use any size that fits. Two quart jars usually work to hold a small or medium cabbage.

  7. Press the cabbage down as you add it to the jar to squeeze out as much air as possible. Pack jars to the top of the jar leaving about an inch of space between the cabbage and lid.

  8. Clean off the jars and set on the counter for up to 72 hours. I prefer to set the jars in a container to catch any liquid that may escape.

  9. If you're using fermenting lids just check on your jars in the morning and evening and drain off any liquid that comes out of the jars. If you're using regular canning lids open the jar daily and press cabbage down to let the bubbles escape.

  10. After 72 hours on the counter put the kimchi in the fridge where it will keep for up to 6 months. You can eat it right away but it tastes best after a week or so.