Homemade kimchi
Published: June 11, 2025 at 2:46 PM
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Serves 4
Total time: 1 hr
0 reviews
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Kimchi exists in dozens of versions and these can be further varied. Shrimp or fish sauce is also traditionally used to prepare kimchi, we offer you a simplified version that is also suitable for vegans.
Easily doubled
Dairy-free
Gluten-free
Vegan
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Ingredients
Nutrition
Units:
MetricUS
-
40.00 g salt
finely ground, sea
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1.20 kg Chinese cabbage
cut into squares about 5 x 5 cm
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370.00 g spring onion
cut into 5 cm pieces
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49.00 g ginger (fresh)
9 cm piece, finely grated
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10.00 clove garlic
crushed or minced
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30.00 g dried chili
fine Korean chili powder (kochukaru), can be replaced with other dried chili powder
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1.50 tbsp granulated sugar
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Nutrition: per serving
- kcal150
- fat1g
- saturates0.2g
- carbs35g
- sugars10g
- fibre7g
- protein5g
- salt10g
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Method
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step 1
Dissolve 30 g of salt in 2 liters of cold water in a jug.
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step 2
Pour the cabbage into a container of at least 2.5 liters made of inert material (glass, porcelain, earthenware, etc.). Pour salted water so that the cabbage is submerged. Cover with a plate and leave at room temperature to allow the cabbage to start fermenting (this takes about 12 hours, bubbles will appear in the liquid and the cabbage will turn slightly sour).
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step 3
Drain the cabbage and keep the pickle. In a bowl, mix the cabbage with the spring onion, ginger, garlic, chili seasoning, sugar and the remaining salt.
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step 4
Transfer to a sterilized 2 liter jar and cover with the reserved varnish to keep the cabbage submerged.
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step 5
Pour some of the remaining marinade into a plastic bag, close it tightly and place it on top of the cabbage so that it remains submerged in the varnish.
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step 6
Place in a room where the temperature does not exceed 20°C to ferment (leaven) to your liking. It will probably take 4-6 days.
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step 7
Remove the bag, close the jar and store in the refrigerator. It lasts even 3 months.
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