Recipe Directions

Part 1: Making the Kraut

Chop up Napa Cabbage. Place cabbage into a bowl big enough to get your hands dirty. Wash your hands before playing with food! Add salt then start the massage. Feel the cabbage in your hands. Squeeze and massage to get the salt incorporated into those cellular housing of the cabbage. It’s fun. The cabbage will soften. Place the cabbage mixture in a rubber tight lid and close the lid. Allow the kraut to ferment from 3-10 days. You can eat it by the 5th day. Allow the kraut to breathe one or twice every day. Don’t ignore the kraut.

Part 2: Becoming Kimchi, the transformation

Once kraut is ready, place it in a bowl. Add the rest of the ingredients and start massaging again. Just until the ingredients are incorporated. Place it back in the jar to allow more fermentation in the fridge or serve and enjoy your kimchi!

Congratulate yourself for making such a wonderful side dish!

Cheflandria's Thoughts

By Cheflandria

Kimchi is a staple in Korean dishes. This basic kimchi is fun to make and worth having some in the fridge. Napa Cabbage is best for kimchi but you can definitely use others such as bok choy, daikon etc.

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Comments

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hi achin. just open and close the lid. you can start seeing little bubbles in a day or two - that means it's doing what its suppose to do. Letting it breath just means releasing gas to make sure the jar won't pop!

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This looks wonderful! Kimchi used to be too strong for my palate, but not anymore. I've definitely acquired a taste for it. Say, how long do you need to let it breathe per day?

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I can't wait to try this. Thank you for posting this recipe.

All

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dumb question.. while it's fermenting, where should it be? warm, dark place?

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i just finished massaging my napa cabbage~ cant wait to eat it! :)

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I can't wait to try this. Thank you for posting this recipe.

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hi achin. just open and close the lid. you can start seeing little bubbles in a day or two - that means it's doing what its suppose to do. Letting it breath just means releasing gas to make sure the jar won't pop!

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This looks wonderful! Kimchi used to be too strong for my palate, but not anymore. I've definitely acquired a taste for it. Say, how long do you need to let it breathe per day?

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Yes Hippie. Those jars with rubber on the lids to seal air out. I have those jars to store my nuts and seeds as well.

Hope that helps.

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Rubber tight lid? Pls advise :)

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