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hand holding a jar of kimchi
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Easy Kimchi Recipe

Try out this delicious gut healthy food! This kimchi is the best blend of crunchy, juicy, and little bit of spice!
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Korean
Keyword: fermented food, fermented kimchi, gut healthy, kimchi, probiotic rich food
Yield: 2 Quarts

Equipment

  • 2 Quart Jars
  • 2 Fermenting Weights
  • 2 Fermenting Lids
  • 1 Bowl
  • 1 Spoon
  • 1 Cutting board and knife
  • 1 Vegetable Shredder

Materials

  • 1 Medium Sized Cabbage
  • 2 tbsp Sea salt
  • 2 Carrots
  • 5 Cloves Garlic
  • 1 White onion
  • 3 tbsp Grated ginger
  • 1 tbsp crushed red pepper
  • 1 cup Filtered Water Make sure to use filtered water

Instructions

  • Thinly slice cabbage and onions and add to the mixing bowl.
  • Add 2 tbsp of salt. Toss the cabbage and onions in the salt. This will start to release the juices from the cabbage.
  • Grate carrots and ginger and add to the bowl
  • Finely chop or mince garlic and add to the bowl
  • Add crushed red pepper and use hands to squeeze all the ingredients together until you can see liquid at the bottom of the bowl.
  • Use a spoon to pack the mixture into 2 quart jars. Be sure the mixture is packed tight to help release even more of the juice.
  • Add water until it rises above the kimchi in the jar. Make sure the whole mixture is submerged.
  • Drop in fermenting weights, screw on lid, and store in a dark place for 3-5 days.
  • After 3-5 days store in refrigerator.

Notes

For a more traditional flavor add 1 tbsp of fish sauce. 
Always, always, use filtered water only. 
Be sure to use unrefined salt.
If you see any mold, throw it out immediately. 
Comment below and tell me how you liked it!