I had never had kimchi until a few weeks ago.
I discovered a jar sitting on the shelf at the supermarket and had to try it…one bite later I was hooked!
I loved the soft crunchy texture, the perfect mix of salt and sour, the spicy kick and the fantastic flavors…
…and getting a healthy dose of probiotics to go along with that, that definitely makes kimchi a real winner!
After that first experience I knew I just had to make my own, and I’m glad I did!
First of all, I have control over what goes in it. I don’t have to rely on store availability of them little jars since all ingredients are commonly available everywhere and it also makes the addiction (sorry, -the consumption) much, much cheaper…the huge batch I made probably did not cost more than that first little jar I bought.
And while it does require a bit of patience, it’s actually really easy to make!
Kimchi is a traditional Korean fermented cabbage side dish that serves as the country’s national dish.
And that for a good reason…here’s how to make your own and you’ll know why:
Delicious traditional Korean, spicy, fermented cabbage.
What you need:
- 1 head napa cabbage (about 2.2 lb (1 kg))
- 0.4 cup (1 dl) salt (iodine free)
- 1 pear (minced)
- 2 tablespoons fresh ginger (minced)
- 3 tablespoons fresh garlic (minced)
- 9oz daikon (julienned)
- 3 scallions (sliced)
- 1 tablespoon fish sauce
- 1 tablespoon chili flakes
- 3 tablespoons chili powder
What to do:
| Day 1|
| 1||Split the cabbage in two, lengthwise.|
| 2||Sprinkle salt evenly between each leaf and around the halves, then place them in a large bowl with the cut surface facing up.|
| 3||Cover with water and place a plate with a weight on on top of the cabbage to keep it submerged.|
| 4||Let stand in room temperature for about 24 hours (minimum overnight).|
| Day 2|
| 5||Rinse the cabbage carefully to remove any excess salt, and let them drain in a colander.|
| 6||Put all ingredients for the seasoning in a bowl and mix them well.|
| 7||Spread the seasoning evenly between the leaves and the outside of the cabbage halves, then "twist and fold" the tip end of the leaves over the cut surface of each half and put them in a 2 quart Fido jar.|
| 8||Gently press down on the cabbage to make air trapped in between escape, then close the lid.|
| 9||Let stand in room temperature for 24 hours.|
| Day 3-9|
| 10||Transfer the jar to the fridge and let stand for 7 days.|
| Day 9|
| 11||After a week, open the jar and take out the cabbage halves. cut them in half right across to separate the softer tip part of the leaves to the thicker root part.|
Remove the stem, then put the cabbage back into the jar (try to alternate tip end pieces and root end pieces so you get a little bit of both each time you dig in).
| Day 9 and forward|
For your Whole30, make sure the fish sauce is free from added sugar or other additives. (Red Boat is a compliant brand.)
Tip: I used my crock pot insert bowl for soaking, it was the only large enough bowl I could find...