Kimchi - spicy fermented cabbage or other vegetables popular in Korea – is super easy to make at home. All it takes is cabbage, salt, a chile or two, and a bit of time. I like to eat it alongside almost any rice dish or even with my scrambled eggs for breakfast.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 1 quart
- 2 lbs. napa cabbage
- 3 Tbsp. kosher salt
- 6 green onions, chopped or cut into long, thin, julienne pieces
- 2 Tbsp. finely grated or minced fresh ginger
- 2 tsp. dried red chile flakes or 2 New Mexico dreid red chiles stemmed, seeded, and finely ground
- Core and coarsely chop the cabbage. Put it in a large bowl. Dissolve the salt in 6 cups of water. Pour this brine over the cabbage; use a lid or plate to weigh the cabbage down so it stays submerged. Let sit about 12 hours or overnight.
- Drain cabbage but reserve the brine. Return cabbage to the large bowl and toss with the green onions, ginger, and chile. Stuff this mixture into a sealable container – a very large glass jar or pitcher works well. If you have a sauerkraut crock, all the better.
- Add enough of the reserved brine to cover the mixture. Place a piece of parchment paper or plastic wrap directly against the surface of the mixture and seal the container. Place the container on a tray or in a larger bowl (this will catch any spillage when it bubbles up as it ferments). Let sit in a cool, dark place for at least 6 days.
- The kimchi should taste sour but spicy and delicious, like a pickle or sauerkraut. (If you see or smell any mold toss the whole batch.) Transfer to jar(s), if you like, and store in the fridge.