Cabbage Kimchi

Kimchi, a traditional Korean fermented dish made from seasoned vegetables, most commonly cabbage and radishes, offers a myriad of health benefits. Packed with probiotics, kimchi promotes a healthy gut microbiome, contributing to improved digestion and nutrient absorption. The fermentation process also enhances the bioavailability of certain nutrients and produces bioactive compounds with antioxidant and anti-inflammatory properties, potentially bolstering the immune system and reducing inflammation. Additionally, kimchi is low in calories, high in fiber, and rich in vitamins A and C, providing support for overall immune function and skin health. Regular consumption of kimchi may be linked to improved cardiovascular health, as its components have been associated with cholesterol reduction and blood pressure regulation. The diverse array of health-promoting attributes makes kimchi a flavorful and nutritious addition to a balanced diet.

How to Make Cabbage Kimchi

PREP TIME30 minutes to 45 minutes

NUTRITIONAL INFO
dairy-free
low-fat
egg-free
peanut-free
alcohol-free
pork-free
pescatarian
sugar-conscious
gluten-free
tree-nut-free
soy-free
wheat-free
red-meat-free
no-oil-added

INGREDIENTS
1 medium head napa cabbage (about 2 pounds)
1/4 cup iodine-free sea salt or kosher salt (see Recipe Notes)
Water, preferably distilled or filtered
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated peeled fresh ginger
1 teaspoon granulated sugar
2 tablespoons fish sauce or salted shrimp paste, or 3 tablespoons water
1 to 5 tablespoons red pepper flakes
250g radish, peeled and cut into matchsticks
4 medium scallions, trimmed and cut into 2.5cm pieces

EQUIPMENT
Cutting board and knife or potato peeler for finely sliced if you prefer
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Clean 1ltr jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation

INSTRUCTIONS

Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
INSTRUCTIONS step 2
Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
Depiction of the instructions in INSTRUCTIONS step 3
Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the chillie, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
INSTRUCTIONS step 6
Pack the kimchi into the jar. Pack the kimchi into a 1 Litre jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
INSTRUCTIONS step 7
Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

RECIPE NOTES
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

enjoy… remember to add your love into it… it heals your gut beautifully in return. <3