My family loves this kimchi recipe. It’s spicy and crunchy and salty. Kimchi is a great side dish for those nights you don’t have time to make a salad.
Fermentools sent me a kit to experiment with. I’ve found them to be an excellent and easy way for me to start fermenting successfully. This is a sponsored post.
Naturally fermented kimchi is full of friendly bacteria and enzymes. And it’s easy to make!
One kimchi recipe to try
Kimchi is abundant here in Hawai‘i and I’ve learned to make it this way over the years. But I am not Korean and I wouldn’t consider this to be a traditional Korean kimchi recipe.
I considered calling it fermented cabbage, but that’s sauerkraut, right? This is a much spicier alternative!
Some people use a prepared kimchi seasoning that is available on the island. I like the flavor of it, but I don’t like that it has MSG, so I don’t use it.
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- 1 head cabbage (I use what’s available locally)
- 3 small bunches bok choy
- 3 green onions, sliced
- 1 cup daikon, shredded (I use my awesome veggie peeler)
- 1 cup carrots, thinly sliced or shredded
- 1 1/2 T. Hawaiian salt or Himalayan sea salt
- 8-10 cloves garlic
- 1 inch piece fresh ginger
- 1-2 T. red pepper flakes (2 tablespoons makes a fairly spicy kimchi; use more or less to taste. Kimchi color will vary depending on how much you use.)
- Reserve one outer leaf of cabbage. Chop the remaining cabbage, bok choy, and green onions coarsely and put in large bowl. Mix in daikon, carrot, and salt. Work the ingredients, pressing and smashing with the end of a rolling pin or back of a wooden spoon. This step will help the cabbage release its juices. The bulk of the greens will reduce by about half as you work it.
- Set greens aside; mince the garlic and ginger and stir into the cabbage along with the pepper flakes. Transfer mixture to a half gallon jar. Push the greens down until they’re covered by juices. (It will not look like you have much juice. When you smash the ingredients for this kimchi recipe down into the jar, you’ll be surprised.)
- Place the retained cabbage leaf over the top of the kimchi to help keep the small bits under liquid. Place one or two glass weights on top of cabbage. (I use the weights that came with my Fermentools kit.) If the solid ingredients are not entirely covered by juices, top it off with a bit of filtered water.
- It’s essential that the ingredients for this kimchi recipe are completely submerged.
- Let sit at room temperature for a several days or a week, then refrigerate. (Swap the Fermentools airlock system for a regular canning lid during storage.)
The only failed product I’ve had was due to improvised weights and the batch went moldy. That hasn’t happened with the glass weights — I can add several to the jar to hold down the cabbage mixture. Lesson learned!