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Homemade Kimchi

Servings: 4 Cups

Ingredients

  • 1 medium head Chinese or Napa cabbage
  • 8 ozs Korean radish or daikon radish peeled and cut into matchsticks
  • 1/4 cup sea salt
  • 2 large carrots cut into matchsticks
  • 4 green onions sliced diagonally into 1-inch pieces
  • 2 Tbsps gochugaru or Korean red pepper flakes
  • 1- inch fresh ginger grated on the microplane
  • 1 garlic clove grated on the microplane
  • 1 Tbsp raw honey or pure maple syrup

Instructions

  • Trim and discard the outer leaves of your cabbage.
  • Slice your cabbage lengthwise into quarters and remove the core. Chop it up into large bite-size pieces and place in a salad spinner. Wash and drain the cabbage, then give it a good spin.
  • Add cabbage to a large bowl then season with 1/4 cup sea salt. Toss well and allow cabbage to sit for about 1 hour, stirring every 15 minutes.
  • Meanwhile, slice your radishes and carrots into matchsticks and slice the green onions then place in your large bowl.
  • Add in all of your remaining ingredients.
  • Add more or less pepper flakes or gochugaru depending on how much spice you like.
  • Toss thoroughly to combine. Cover the bowl and allow it to sit at room temp overnight. I like to place a plate on top to weigh down the veggies in order to keep them submerged in the brine.
  • Transfer your kimchi into a clean jar (or several jars) together with all of the brine left at the bottom of the bowl. Keep your fermented vegetables covered/submerged in the brine.
  • Stays well refrigerated for up to 2 months.
  • Serve your kimchi with any savory meal from breakfast to dinner.
  • Enjoy!