Every fall, when Asian greens reach their peak, I take the opportunity to make homemade kimchi. This fermented dish, often described as a “fermented salad,” is not only delicious but also offers numerous health benefits. Kimchi is rich in vitamins, minerals, and probiotics, which can promote digestive health, reduce cholesterol, and support the immune system. The fermentation process also contributes antioxidant properties and may even help with cancer prevention and weight management.
The magic behind kimchi is less about the exact ingredients and more about the fermentation process. While store-bought “instant” kimchi flavor packets may lack probiotics, homemade kimchi, when fermented for several days, becomes a potent source of beneficial bacteria.
The Key Ingredients
Traditionally, kimchi recipes include animal-based ingredients such as fish sauce and dried shrimp, which enhance the flavor. However, you can easily make a vegetarian version by omitting these ingredients without compromising on taste. If you miss the “umami” depth provided by these additions, a spoonful of miso paste dissolved in water can offer a similar savory flavor.
While Napa cabbage is the most commonly used base for kimchi, bok choy can also yield excellent results. The spiciness of your kimchi can be adjusted by experimenting with different types and amounts of peppers, including a milder, non-spicy version known as “white kimchi,” which contains no peppers.
Key Ingredients for Homemade Kimchi:
- 2-3 heads of Chinese cabbage (cut into 2-inch pieces)
- 3 tablespoons sea salt
- 3 cloves garlic
- 3 slices fresh ginger
- 2-3 small ripe peppers (sweet or moderately hot)
- 1 small apple or pear (peeled)
- 1 cup water
- 1 large daikon radish (peeled and cut into matchstick-sized pieces)
- 6-8 green onions (sliced)
- 2-3 tablespoons Korean pepper flakes (gochugaru), or a blend of mild red pepper flakes, paprika, and a pinch of cayenne for a customized spice level
Steps to Make Kimchi:
- Salt the cabbage: Place the cabbage in a large bowl and sprinkle it with sea salt. Let it sit for at least 4 hours or overnight to draw out moisture. Afterward, rinse the cabbage well and taste it to ensure the salt level is balanced. If too salty, rinse again.
- Prepare the seasoning paste: In a blender, combine garlic, ginger, peppers, pear, and water. Blend until the mixture is finely chopped.
- Mix the ingredients: In a large mixing bowl, combine the cabbage, radish, green onions, and seasoning paste. Wear gloves if you’re using hot peppers to avoid skin irritation. Mix thoroughly, making sure the paste is evenly distributed.
- Pack and ferment: Transfer the mixture into a large glass jar or fermentation vessel, pressing down to remove air pockets. Check the saltiness of the liquid, which should resemble seawater. Cover the kimchi with a plastic bag filled with water to serve as a weight and airlock, preventing exposure to air. Ferment at cool temperatures for 4-5 days, then transfer the kimchi to clean jars and refrigerate.
Fermentation Tips:
The temperature plays a crucial role in fermentation. Warmer temperatures (above 68°F/20°C) can cause sulfuric gases and soften the vegetables, while cooler temperatures can slow fermentation. For optimal results, I’ve found that using a small cooler with frozen water bottles maintains a steady temperature of 55-60°F (13-15°C), which is ideal for fermentation.
Traditionally, kimchi was fermented by burying the mixture in crocks during the fall to last through the winter. Today, special kimchi refrigerators maintain an optimal temperature of 40°F (5°C) for fermentation and storage. However, in most households, kimchi doesn’t last long enough to require such a specialized fridge—within a week, it’s usually all eaten up!
Whether you grow your own ingredients or pick them up from the market, homemade kimchi offers a flavorful, probiotic-packed addition to your meals, with plenty of room for customization to suit your taste.