Kimchi is a delicious fermented food. Full of great probiotics, it helps with digestion and overall health. Though Kimchi isn’t as simple as making sauerkraut, it’s totally worth the extra work to get such wonderful flavor.
Kimchi is Korean Sauerkraut. It has a great bite, and depending on how hot the chili peppers are, it can be pretty spicy. My absolute favorite way to eat it is mixed with chicken and peanut sauce, either in a wrap or as a stirfry.
Traditionally, it is made with napa cabbage, but in central Montana, that is not always easy for me to find, so I’ve used regular green cabbage and find it works just as well.
|I use a skinny glass to compress
the veggies as much as possible.
1 teaspoon whey per mason jar (optional, if not using whey, double the salt)
Set at room temperature for 3 days and then transfer to the refrigerator.
|Add a little water, if needed,
so that the veggies are covered with liquid.
|Set at room temperature for 3 days and then transfer to the refrigerator.|
|And the kimchi is ready to eat!|
Can you please put a Pinterest ‘Pin it’ button on your recipes. Pretty please!
Ok, I did! I have to manually add it, so I don’t always remember. 🙂
This is not kimchi. hahah
I am glad you posted this as I have been planning to do some kimchi but didn’t realize that you could use regular green cabbage. I have my own garden and planted Chinese cabbage ( simalar to napa ) so I could make kimchi but it didn’t head, just went to seed. I guess I will have to grow it in the fall instead. I even saw some plants at the seed store that was also putting up seed stalks. I am into healthy but doing it as simply as possible. Lacto fermenting works for me, I even ferment my orange juice. Keep up the good work.
This may seem like a silly question but do I put the lids on when it is sitting at room temp for 3 days?
Yes, keep the lids on and closed while fermenting. If unopened, they last longer. Once you open it, use it within 2 weeks.
I do not like all the other veggies in my kimchi, if I used more cabbage would it ferment the same as you are saying, or are the carrots/radishes needed for the juice/fermentation in your recipe?
Yes, it would still ferment. You may want to look up different sauerkraut recipes and see how they do it. You may not need the whey.
I just found your recipe and am excited to try it! I only have 2 pint jars – could I use 2 2-pint jars instead of 4 1-pint jars? If so, would I need to adjust the timing?
That should work fine- and it would be the same amount of time. 🙂
I just came back to the site and saw you posted a reply – thank you! And you were correct – it worked great, and I am about to get going making several jars (smaller sized this time) today. I found this homemade version SO much better in every way than those you can purchase at stores like Whole Foods. My favorite way to eat is on a wheat tortilla, with hummus and greens, the perfect lunch – yum!
I made this recipe four days ago and I’m really impressed with the results!
Great! Thanks for letting me know Jeff!
Thanks for this. It has become a staple in our house. I add it to fried egg sandwiches instead of the chutney I used to use, and we often have it as a side dish.
Good stuff! First time I ever made Kim-chi and Whey. Thanks so much for your guidance. Next time I’ll use a fermentation lid. It about blew the lids of. But what flavor and only after 3 days. I took some chicken broth with a sliced red onion, sliced an ear of corn in it and added a smoked turkey sausage and simmered it about 6 hours in a crock pot and it was a big hit. Love it. Thanks again!
What is the whey talked about?
Whey is the liquid on yogurt. This was made using whey from homemade yogurt. You can google how to make whey. 🙂
Glad stumble accross this thread !!
I am just getting into second gear with lacto fermenting
As a brewer of many yrs, I’ve been adding yeast as well depending on how much of a kick I want to add
Yeast/lacto vegetable juice is just awesome !!!
I am stoked to try this kimchi recipe, it’s one of the few I’ve seen using regular old North American ingredients !!!!! LoL
Hi, I’m worried the jars will explode in 3 days… are you sure about this? sorry if it’s a stupid question.
If you’re concerned- just unscrew the lid once each day, it won’t hurt it. I’ve only had that happen when fermenting things with lots of sugar because sugars ferment faster.
What is the exact salt amount needed if not using whey?