Simple Fermented Kimchi

A tangy aroma wafts through the kitchen, evoking memories of bustling markets in Korea as you prepare a batch of Simple Fermented Kimchi. This quick pickled snack takes just 15 minutes of active time but delivers a powerful punch of flavor that enhances any meal. The secret lies in the fermentation process, which transforms fresh vegetables into a tangy, probiotic-rich delicacy.

This recipe is perfect for those looking to add some zest to their meals or anyone seeking a nutritious, gut-friendly condiment. Ideal for meal prep, this kimchi can be made ahead and stored for weeks, making it a great addition to your refrigerator.

Why You’ll Love This Recipe

• Each bite bursts with flavor and crunch.
• Fermentation creates beneficial probiotics for gut health.
• Simple preparation with minimal ingredients and steps.
• Perfect for spicing up rice, salads, or sandwiches.

What You’ll Need

Gather the following ingredients to begin your kimchi-making adventure.

For the Brine

• 3 tablespoon sea salt
• 1 liter water, filtered

For the Vegetables

• 1 pound Napa cabbage, washed and dried
• 1 carrot, peeled and grated
• 1 bunch scallion, finely sliced
• Fresh ginger, to taste, peeled and julienned
• 1 clove garlic, thinly sliced
• 1/2 teaspoon cayenne pepper

Substitutions: Use kosher salt or any fresh herbs as desired.

Substitutions & Swaps

• Napa cabbage: Any cabbage variety works.
• Cayenne pepper: Red pepper flakes for heat.
• Scallion: Chives or green onions can be used.

How to Make It

Start with these simple steps to craft your kimchi.

Make the brine

Dissolve the sea salt in the filtered water in a large bowl.

Prepare the cabbage

Wash and dry the Napa cabbage, then slice it into 1-inch pieces.

Weigh down the cabbage

Place the cabbage in a large mixing bowl and pour over the brine. Use a ceramic plate to weigh the cabbage down for 30 minutes.

Sterilize the jar

In the meantime, wash your jar with hot water and vinegar, then allow it to air dry on a clean tea towel.

Prepare the vegetables

Peel and grate the carrot, finely slice the scallion, julienne the ginger, and thinly slice the garlic.

Combine the mixture

After the cabbage has soaked in the brine, pour the brine into a jar and reserve for later. Add the carrots, ginger, spring onions, and cayenne pepper to the cabbage and mix well.

Massage the mixture

Massage and bruise the cabbage mixture with your hands for about five minutes to release more juices.

Pack the jar

Place the kimchi mixture into the glass jar, packing it down tightly with your fist. Add all of the juices from the mixing bowl and pack down hard again to release air bubbles.

Seal it in

Roll up the two large outer cabbage leaves and place them on top to keep the vegetables submerged under the brine. Leave the jar out of direct sunlight for at least three days if you’re in a warm climate, or about five to seven days in cooler conditions.

Test the kimchi

Use clean utensils (not your hands) to taste the kimchi. It should have developed a sour and tangy flavor; if it hasn’t, close the jar and leave it for 2-3 more days.

How to Store It

Fridge: Up to 4 weeks in a sealed jar.
Freezer: No, fermentation process will be disrupted.
Reheat: Not necessary; enjoy it cold or at room temperature.

Tips for Best Results

• Use fresh, crisp vegetables for the best flavor and texture.
• Ensure the cabbage is fully submerged to prevent spoilage.
• Taste your kimchi periodically to achieve the desired fermentation level.

Serving Suggestions

• Serve with rice or quinoa for a satisfying meal.
• Pair with grilled meats or fish for a fresh contrast.
• Add to sandwiches or wraps for an extra zing.