Fermented Kimchi Recipe

Kimchi, when made right, is an easy crowd-pleaser. This is by far one of my favorite vegetable ferments for several reasons. The flavor is great, the ingredients are commonly found and the turnips that grow so easily but are eaten so begrudgingly are converted into a form our whole family loves.

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Prep Time 3

Total Time 3

Servings: 2 quarts

Ingredients Method Notes

Ingredients

2 medium heads cabbage
2 large turnips
12 green onions roughly chopped
8 large garlic cloves minced
3 Tablespoons salt
3 Tablespoons ground sweet paprika
1-2 Tablespoons red pepper flakes can also use 1/4-1/2 cup diced hot peppers

Method

Shred the cabbage thinly using a knife and cutting board or a mandolin.
Add the cabbage and all remaining ingredients to a large mixing bowl. Mix well with hands to combine.
Pound the cabbage with a mallet or potato masher to release the juices. Alternatively, allow to sit, covered, for 1 hour to allow the juices to be released.
Pack kimchi tightly into a half-gallon (2-L)-size jar or 2 quart (1-L)-size jars, leaving at least 2 inches (50 mm) of headspace.
Add the fermentation weight of your choosing. Check that the brine is above the level of the fermentation weight. If not, mix 1 cup (236 ml) of water with 1. teaspoons (8 g) of salt and pour this brine into the jar until the fermentation weight is completely covered.
Place at cool room temperature (60F to 80F [16C to 27C], optimally) and allow to ferment for at least three weeks.
If you haven’t used an airlock, then during this period, especially during the first 5 to 7 days, you will need to burp the jars by quickly opening them to release the built-up gases that result from the fermentation. To do so, carefully and quickly open the jar, listen for the release of gas, and close the jar back up with just a bit of the gases still remaining inside.

Notes

Use 4 Tablespoons salt if the temperatures exceed 80 degrees F.