Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage. This spicy side dish is not only delicious but has plenty of health benefits to boot, and is one of the best foods for your gut microbiome.
The fermentation process of kimchi creates beneficial bacteria, known as probiotics, which help to promote healthy digestion and boost your immune system.
Kimchi is also loaded with essential vitamins and minerals, such as vitamin C, vitamin K, folate, and potassium, which are important for maintaining overall health and well-being. The anti-inflammatory properties of garlic and ginger, two ingredients commonly used in kimchi, can also help reduce inflammation in the body, while the antioxidants help to protect the body against damage from free radicals.
Studies have shown that consuming kimchi may help regulate blood sugar levels, making it an ideal food for people with diabetes.
In this recipe, we'll show you how to make your own delicious and healthy kimchi at home.
Spice Up Your Health with This Homemade Kimchi Recipe
Share
Homemade Kimchi Recipe
Rated 5.0 stars by 1 users
Category
Snacks
Cuisine
Korean
Servings
1 quart
Prep Time
45 minutes
Cook Time
0 minutes
Nourish your gut and treat your tastebuds with this delicious and healthy snack!
Alison Pedler
Ingredients
-
1 large head of napa cabbage
-
1/2 cup coarse sea salt
-
1/4 cup sweet rice flour
-
1/4 cup sugar
-
1/2 cup gochugaru (Korean red pepper flakes)
-
1/4 cup fish sauce
-
1/4 cup minced garlic
-
1/4 cup minced ginger
-
2-3 green onions, thinly sliced
-
1/2 cup shredded carrots
Directions
Cut the cabbage into bite-sized pieces, discarding the tough stem. Place the cabbage in a large bowl and sprinkle it with salt. Mix well with your hands until the cabbage is evenly coated and let it sit for 2 to 3 hours, mixing occasionally.
Rinse the cabbage under cold water to remove the salt. Squeeze out any excess water and set it aside.
In a small saucepan, whisk together the sweet rice flour and sugar with 1½ cups of water. Cook over medium heat, stirring constantly until the mixture thickens and becomes translucent. Remove from the heat and let it cool.
In a large bowl, combine the cooled rice flour mixture with the gochugaru, fish sauce, garlic, ginger, green onions, and carrots. Mix well.
Add the cabbage to the bowl and mix until the cabbage is evenly coated with the seasoning mixture.
Pack the kimchi into a large glass jar or several smaller jars, leaving some room at the top for expansion during fermentation.
Cover the jars loosely with a lid or a piece of cheesecloth and let them sit at room temperature for 1 to 2 days to ferment. Taste the kimchi each day to see if it has reached your desired level of fermentation. Once fermented, store in the refrigerator.
Your homemade kimchi is now ready to enjoy! It will keep in the refrigerator for several weeks and will continue to ferment and develop flavor over time. Nourish your gut and treat your tastebuds with this delicious and healthy snack!
Recipe Note
Your homemade kimchi is now ready to enjoy! It will keep in the refrigerator for several weeks and will continue to ferment and develop flavor over time.