The Pioneer Woman Tasty Kitchen
Profile Photo

Easy Homemade Kimchi

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

20
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

If you’re not familiar with kimchi, it’s a Korean side dish/recipe component made of fermented vegetables and seasonings. The result is spicy, kind of pungent (in a good way), completely delicious, and incredibly versatile. This is not traditional, authentic kimchi, but it’s super easy, tastes amazing, and uses only ingredients that you can find in a standard grocery store.

Ingredients

  • 1 head Napa Cabbage (about 2 Pounds)
  • ¼ cups Kosher Salt
  • 2 whole Red Bell Peppers, Seeded And Sliced
  • ½ whole Large Sweet Onion, Sliced
  • 6 whole Scallions, Sliced
  • 6 cloves Garlic, Minced
  • 1 teaspoon Grated Ginger
  • ½ cups Fish Sauce
  • 2 teaspoons Sugar
  • 1 Tablespoon Red Curry Paste
  • ⅛ cups Paprika
  • ⅛ cups Cayenne

Preparation

Cut the cabbage lengthwise in half, and then cut each half lengthwise into thirds. Cut off the bottom ends and then cut each piece crosswise into small strips.

Toss the cabbage and salt in a very large bowl, and add water to cover. Let the cabbage sit in the salty water for 2 hours.

Rinse the cabbage well and allow it to drain in a colander for about 20 minutes.

Meanwhile, combine the rest of the vegetables in a very large bowl with the garlic, ginger, fish sauce, sugar, red curry paste, paprika, and cayenne. Gently squeeze the cabbage to let out any excess water and add it in to the bowl. Toss it all together with your hands (preferably in gloves).

Finally, pack the kimchi into your jars. I divide it evenly between four 16-ounce Mason jars with canning lids. Let the jars stand at room temperature in a dark place.

Check your kimchi jars daily and refrigerate them when ready. If you see bubbles in the jars, it’s a totally normal part of the process. I like to open the jars once a day while they’re fermenting to release the gases that are produced during fermentation. You can taste it a little each day to see how it changes over time. There isn’t a set day when it will be “ready” (a lot of it is personal preference), but I’d say anywhere between 3 to 10 days (or up to 2 weeks, even).

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Maple Roasted Nut Butter
Profile Photo by La Casa de Sweets in Homemade Ingredients
An easy, healthy alternative to peanut butter!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Velvety Bechamel Sauce
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Homemade Ingredients
Bechamel sauce is the ultimate classic French mother sauce that can...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Coconut Syrup Brown Sugar
Profile Photo by Neeli in Homemade Ingredients
Homemade vegan brown sugar, with light and dark options, using organic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Slow Cooker Chicken Stock
Profile Photo by Laura {Kiwi Country Girl} in Homemade Ingredients
Homemade chicken stock using leftover bones and cheap vegetables. A great...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Chicken Broth in the Slow Cooker
Profile Photo by Erica Lea in Homemade Ingredients
Making chicken broth at home is so easy and convenient when...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy