Kimchi ( 김치)

Kimchi ( 김치) This traditional Korean staple of salted and fermented vegetables, most commonly made with napa cabbage or radish is seasoned with ingredients like garlic, ginger, and Korean red pepper flakes (gochugaru). This dish brings back fond childhood memories with my loving little grandmother Halmeoni, (grandmother in Korean), squatting on the ground as she joyfully mixed kimchee ingredients in an oversized bowl, burying large jars of it underground in the dirt right in our front yard!  Kimchee is so good for your gut health and digestion. The fermentation process produces probiotics that help balance gut bacteria. A healthy gut microbiome strengthens immune function. The garlic, ginger, and other ingredients have antimicrobial and anti-inflammatory properties. Kimchi is rich in nutrients: Vitamin K (bone health, blood clotting), Vitamin C (immune function, skin health), B vitamins, fiber, and minerals like iron and calcium. 

Kimchi ( 김치) 

Ingredients: 

1 medium Napa cabbage

1 medium carrot, julienned 

5 green onions, sliced diagonally 

2 tablespoons sea salt

6 cloves of garlic

2-inch ginger root, peeled 

1-2 tablespoons Korean red pepper flakes (gochugaru)

1 apple, cored and cut in half

6 baby red bell peppers, cut in half and seeded

 

Directions: 

Prep the cabbage:

1.     Cut the cabbage in bite-size squares or lengthwise strips. 

2.     Place in a large bowl. 

3.     Disolve the salt in water and pour it over the cabbage. 

4.     Toss and press cabbage down. 

5.     Let it sit 1 to 2 hours, tossing every 30 minutes, until cabbage softens. 

 

Rinse & Drain:

1.     Rinse the cabbage 2 to 3 times under cold water to remove excess salt. 

2.     Drain well for 10-15 minutes. 

 

Make the kimchi paste:

1.     Add the garlic, ginger, red pepper flakes, apple, baby red bell peppers, and 3 tablespoons water to a high-speed blender or Vitamix.  

2.     Blend until a thick paste forms. 

 

Combine:

1.     Add the cabbage, carrots, and green onions to a large bowl.

2.     Add the kimchi paste.

3.     Massage everything with gloves (if desired) until well coated. 

 

Pack the Jar:

1.     Transfer the mixture to a clean glass jar. 

2.     Press firmly so brine rises and air pockets disappear. 

3.     Leave 1-2 inches of space at the top. 

4.     Seal loosely to allow gases to escape. 

Ferment:

1.     Leave at room temperature 1-3 days. 

2.     Taste daily. 

3.     Move to the refrigerator when the flavor is right. Kimchee continues to ferment slowly in the fridge and lasts for several months.