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SideChef
Recipes
Dairy-Free
Simple Fermented Kimchi

8 INGREDIENTS • 10 STEPS • 45MINS

Simple Fermented Kimchi

Recipe
4.7
3 ratings
Kim Chi is a traditional Korean side dish, naturally fermented with garlic, chill, chinese cabbage (aka wombok or napa cabbage) and various vegetables. It is full of probiotics and rich in vitamins.
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Kim Chi is a traditional Korean side dish, naturally fermented with garlic, chill, chinese cabbage (aka wombok or napa cabbage) and various vegetables. It is full of probiotics and rich in vitamins.
45MINS
Total Time
$6.67
Cost Per Serving
Ingredients
Servings
2
us / metric
Napa Cabbage
5 cups
Napa Cabbage
Carrot
1
Carrot, grated
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Fresh Ginger
to taste
Fresh Ginger, julienned
Cayenne Pepper
as needed
Cayenne Pepper
Garlic
1 clove
Garlic, thinly sliced
Water
4 cups
Water
Sea Salt
3 Tbsp
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
113
Fat
0.2 g
Protein
9.4 g
Carbs
23.5 g
Love This Recipe?
Add to plan
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Simple Fermented Kimchi
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author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Cooking InstructionsHide images
step 1
Make the brine by dissolving natural Sea Salt (3 Tbsp) in the filtered Water (4 cups).
step 2
Wash, dry the Napa Cabbage (5 cups), then slice into 1 inch pieces.
step 2 Wash, dry the Napa Cabbage (5 cups), then slice into 1 inch pieces.
step 3
Place the cabbage in a large mixing bowl and pour over the brine using a ceramic plate. Weigh the cabbage down under the brine for 30 minutes.
step 3 Place the cabbage in a large mixing bowl and pour over the brine using a ceramic plate. Weigh the cabbage down under the brine for 30 minutes.
step 4
In the meantime, wash your jar in hot water and vinegar and allow it to air dry on a clean tea towel.
step 5
Peel and grate the Carrot (1), finely slice the Scallion (1 bunch), peel, and julienne the Fresh Ginger (to taste). Thinly slice the Garlic (1 clove).
step 6
After the cabbage has soaked in the brine, pour the brine into a jar and reserve for later. Add the carrots and ginger add the spring onions and Cayenne Pepper (as needed) and mix well.
step 6 After the cabbage has soaked in the brine, pour the brine into a jar and reserve for later. Add the carrots and ginger add the spring onions and Cayenne Pepper (as needed) and mix well.
step 7
Massage and bruise the cabbage mixture with your hands for approximately five minutes to release the juices.
step 7 Massage and bruise the cabbage mixture with your hands for approximately five minutes to release the juices.
step 8
Place the kim chi mixture into the glass jar, packing down really well with your fist. Add all of the juices from the mixing bowl. Pack the vegetables down hard again to ensure all the air bubbles are released.
step 8 Place the kim chi mixture into the glass jar, packing down really well with your fist. Add all of the juices from the mixing bowl. Pack the vegetables down hard again to ensure all the air bubbles are released.
step 9
Roll up the 2 large outer leaves and place them on top to keep the veggies submerged under the brine. sit the jar out of direct sunlight for at least 3 days in warm climates and about 5-7 days in colder climates.
step 10
Have a taste with clean utensils (no hands) to check if it's ready, it should be now sour and tangy, if not close the jar and leave for 2-3 more days. Enjoy!
step 10 Have a taste with clean utensils (no hands) to check if it's ready, it should be now sour and tangy, if not close the jar and leave for 2-3 more days. Enjoy!
Tags
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Dairy-Free
Gluten-Free
Lunch
Keto
Snack
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Korean
Side Dish
Vegetables
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