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RECIPE: SIMPLE KIMCHI

Recipe: Simple Kimchi

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Rated 3.5 stars by 4 users

Many kimchi recipes call for things like fish sauce, daikon radish or chili paste - all ingredients that can be hard to come by. This recipe for kimchi is simple and can be made with ingredients found easily, maybe even in your own garden.



10 minutes

2 hours

5 Servings



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Crystallized Ginger

Kombucha, Kefir Crystallized Ginger

Crystallized Ginger

$6.99

4 oz crystallized ginger chunks that can be used for flavoring water kefir or kombucha, or other culinary uses!

Grey Celtic Sea Salt

Cheese, Vegetables Celtic Sea Salt Light Grey (Course) 1/4 lb

Grey Celtic Sea Salt

$3.25

Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.

Kimchi Gochugaru Pepper Flakes

Vegetables Kimchi Pepper Flakes (Gochugaru)

Kimchi Gochugaru Pepper Flakes

$5.99

Make delicious kimchi with authentic Korean Red Pepper flakes, aka Gochugaru!







INGREDIENTS:

  • 2 large heads of Napa cabbage, sliced thin
  • 2 large bunches of green onions, sliced thin
  • 1 head of garlic, minced
  • 1-2 Tbsp. grated fresh ginger (to taste)
  • 1-2 Tbsp. red pepper flakes or ¼ lb fresh chilies minced (to taste)
  • 3-4 Tbsp. sea salt

INSTRUCTIONS:

  1. Combine all ingredients in a very large bowl. Massage salt into vegetables and let sit 5-10 minutes to give the salt an opportunity to draw out the juices.
  2. Pound with a Cabbage Crusher or pounding tool until enough juices are released to cover the mixture completely.
  3. Stuff the mixture into a clean jar, pressing underneath the liquid. If necessary, add a bit of water to completely cover.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the kimchi is finished, put a tight lid on the jar and move to cold storage. The kimchi's flavor will continue to develop as it ages.