Spicy Homemade Kimchi is fermented cabbage and other veggies. It is a staple in Korean households. Kimchi is great for gut health and is primarily a healthy side dish. This kimchi recipe is quicker than traditional methods due to the difference in the brining method.
Have you ever tried kimchi? Okay, well, have you ever heard of kimchi!? Moment of honesty, I had not even heard of this supremely famous Korean side dish/appetizer until a dear friend of mine introduced it to me; and that was merely 4 or so years ago.
I met my true kindred foodie-soulmate when I was in hygiene school (meh- that brings back daunting memories). Anyway, this amazing person named Alison sat behind me in class, and one thing we realized we had in common very early on, was our love for foodie adventures (check out her Instagram, her food adventures are admirable)!
She was definitely ahead of the game when it came to trying to foods, new restaurants, and she even introduced me to the elite Yelper lifestyle- we’ll talk about that another day! Nonetheless, she raved about this little Korean spot that she HAD TO take me to. It didn’t take much convincing, I was most certainly ready to ride.
We get to this tiny little house, with a handicap ramp, and a gravel parking lot driveway, and I began to have doubts! She assured me that this Korean Noodle House was some of the BEST Korean food she has had in all of Houston.
So I went with it, and I most certainly agreed with her after we ate our hand-made noodles, complimentary kimchi, and amazing soup! This little gem of a house-restaurant changed my love of kimchi FOREVER!
Fast-forward a few years- the restaurant has since moved to a strip-center, and their re-opening was HIGHLY HIGHLY ANTICIPATED! If you look back at their Yelp account, you may even find me or Alison questioning their re-opening!
^^^The old house restaurant^^^ ^^^New strip center location^^^
Fun facts about kimchi:
- Kimchi is a must-have side dish for almost all Korean meals
- Kimchi is a generic name for “pickled” in Korean
- It is a fermentation of various vegetables (hence the strong smell)
- Fermentation creates natural lactic acid bacteria (probiotics) which have amazing health benefits
- An acquired taste, but highly addictive once you learn to love it
What does this spicy homemade kimchi taste like?
The flavor of kimchi is very sour, strong, robust, and can be spicy (depending on preference and making adjustments to the recipe). So you may be repelled by the smell and taste at first bite, but I can almost guarantee that you will go back for more! Having purchased many store-bought jars of kimchi, I finally decided to make it on my own.
It seems intimidating at first, but when you make it once, you will realize how easy it really is. It’s also better homemade because you can adjust your level of spiciness and how sour you want it.
If you’ve never had it before, I encourage you to try it ASAP! If you’re already a kimchi fan, give this recipe a go, and let me know all about it!
- 2 heads Napa cabbage, chopped
- 1 head Green cabbage, chopped
- 1 Red onion, sliced
- 1 bunch Green onions, rough chopped
- 2 carrots, shredded
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, grated
- 1 Korean radish, shredded
- 1 Apple or pear, shredded
Seasoning (adjust to level of spiciness)
- 1 tablespoon Fish sauce, optional but highly recommended
- 1 cup Korean hot pepper flakes
- 1/4 cup Gochujang, korean chili paste
- 1/4 cup Red pepper flakes
- 8 cups Water, to cover chopped cabbage
- 2 cups Salt
- Add chopped napa and green cabbage to a large bowl, add water and salt to cover completely. Mix thoroughly to ensure all cabbage is coated with mixture.
- Let brining mixture sit for 2-3 hours. After a few hours cabbage will appear wilted.
- Strain and rinse cabbage VERY thoroughly to ensure most of the salt is rinsed off.
- Using gloves, mix cabbage together with all of the vegetables, spices, apple or pear, and fish sauce (optional but recommended). Combine all ingredients thoroughly
- Add kimchi to mason jars- leaving about an inch of room in each container. Place jars in room temperature for 2-3 days. Open lids everyday to allow gases to escape.
- Taste to ensure level of sourness is achieved, cover jar with a piece of seran wrap, place lid on tight, and refrigerate
Refrigerated kimchi can last up to 6 months.
Adjust chili flakes and powder to your level of spiciness.
Serving Size:1 Servings
Amount Per Serving: Calories: 87Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19377mgCarbohydrates: 21gFiber: 4gSugar: 12gProtein: 3g
PRODUCTS USED FOR THIS RECIPE:
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