There’s something so satisfying about mixing up fresh ingredients, packing them into jars, and watching the magic of fermentation happen. I got to use the best ingredients from @melissasproduce to make it—fresh Napa cabbage and crunchy daikon radish 🥬 with Chef Leigh (@_chefleigh on IG)
The flavors are unreal—spicy, tangy, crunchy, and packed with gut-loving probiotics. Have you ever tried making kimchi? Drop your favorite way to enjoy it in the comments! ⬇️💬
RECIPE for SIMPLE KIMCHI
makes 1/2 gallon
1,300 g chopped napa cabbage
300 g sliced daikon radish
100 g chopped green onion
60 g bean sprouts
40 g unrefined sea salt (I used Redmond's Real)
200 g Kimchi Paste
🛒 @HarrisTeeter
RECIPE for KIMCHI PASTE
160 ml filtered water
15 g sweet rice flour
80 g fish sauce
50 g salted shrimp (refrigerated)
45 g chopped, peeled fresh ginger
30 g chopped garlic
20 g sugar
100 g gochugaru flakes
METHOD
To make the paste, bring the water to a boil in a small sauce pan then add the sweet rice flour and whisk until it looks thick like glue. Cool to room temperature, then add all of the ingredients to a blender and blend until it forms a paste. Add water as needed. For this recipe, you will have extra paste that you can freeze for later kimchi making!
For the kimchi, it is incredibly important to sterilize all of your equipment before use. When ready, put all of the veg into a LARGE bowl with the salt and massage until it begins to release liquid, about 5 min. Add the kimchi paste (I highly recommend gloves for this part so the chili doesn't burn your hands!) and massage until combined.
Transfer mixture to sterilized jars (a canning funnel would be helpful but I don't have one!) and tamp down with a tool or your fist as you go to minimize air bubbles. Continue until the jar is almost full, leaving 2 inches of headspace. Cover with the remaining liquid so all the kimchi is submerged. If you have one, top with a fermentation weight. A fermentation lid is also helpful, but I just used a normal mason jar lid and burped it every day!
Store the jar of kimchi on a plate in a cool, dark place for 5 days (this is for an ambient temp of 65-68 degrees. If your home is warmer, shorten the fermentation time. If your home is cooler, increase the duration).
When the kimchi is slightly sour bit still has some bite and a little bit of effervescence, it is ready for the fridge!! Enjoy for up to 6 months:)
#Fermentation #Kimchi #Probiotics #GutHealth #MelissasProduce #Ferment
How To Make Kimchi At Home For Country: United States. City: Arvada, Atlanta, Columbia, Macon, Rochester
