why make this recipe
Simple kimchi is a delicious and healthy way to enjoy fermented vegetables. This recipe brings together crunchy napa cabbage and flavorful peppers to create a tangy dish that is great as a side or a main ingredient in many meals. Adding your own spices and flavors can make it uniquely yours. Plus, it’s a fantastic way to preserve vegetables and boost your gut health!
how to make Simple Kimchi
Ingredients
- 2 heads napa cabbage (medium-sized)
- 250 grams salt (about a heaping cup)
- 2.5 quarts cold water
- 24 oz sweet mini bell peppers (cores trimmed)
- 2-3 jalapeno peppers (cores trimmed)
- 1 head garlic (peeled)
Directions
- Prepare the Cabbage: Cut the napa cabbages into quarters lengthwise and then into smaller pieces. Place the cabbage in a large bowl.
- Brine the Cabbage: Dissolve the salt in the cold water and pour it over the cabbage. Make sure the cabbage is submerged in the saltwater. Let it sit for 2-6 hours until it softens. Stir occasionally.
- Blend the Peppers and Garlic: While the cabbage brines, blend the sweet mini bell peppers and jalapeno peppers in a food processor until smooth. Add the peeled garlic and blend until you have a paste.
- Mix Together: After the cabbage has softened, drain it and rinse it under cold water to remove excess salt. Squeeze out any extra water. In a large bowl, combine the cabbage with the pepper-garlic paste, mixing thoroughly until the cabbage is well coated.
- Pack the Kimchi: Transfer the kimchi mix into clean glass jars, packing it tightly. Leave some space at the top for the fermentation gases.
- Ferment: Seal the jars and leave them at room temperature for 1-5 days, depending on how fermented you like your kimchi. Check daily and open the lids carefully to release gas buildup.
- Refrigerate: Once fermented to your liking, transfer the jars to the refrigerator. This slows down the fermentation process.
how to serve Simple Kimchi
Simple kimchi can be served in many ways. Enjoy it as a side dish with rice and meat, add it to stir-fries, or mix it into a salad. It also makes a great topping for tacos or sandwiches, adding a burst of flavor.
how to store Simple Kimchi
Keep your kimchi in a sealed glass jar in the refrigerator. It can last for several weeks and even continue to ferment slowly over time, developing more flavor. Just remember to use clean utensils when scooping out portions to prevent contamination.
tips to make Simple Kimchi
- Adjust the spice level by adding more jalapenos or other chili peppers based on your taste preference.
- Ensure vegetables are thoroughly cleaned before starting the recipe to maintain freshness.
- Taste as you go! You can adjust the salt or spice levels to suit your palate.
variation
You can add carrots, radishes, or green onions to your kimchi for extra flavor and crunch. Experiment with different types of peppers to find your perfect blend.
FAQs
Can I use a different type of cabbage?
Yes, you can use other types of cabbage like green cabbage or red cabbage, but napa cabbage gives the best flavor and texture for traditional kimchi.
How long can I keep kimchi in the fridge?
Properly stored in a sealed jar, kimchi can last for several months in the refrigerator. The flavor will continue to evolve the longer it is stored.
Is homemade kimchi safe to eat?
Yes, homemade kimchi is safe to eat as long as it is prepared with clean utensils and stored properly. The fermentation process also helps preserve the vegetables.
Simple Kimchi
Ingredients
For the brining
- 2 heads napa cabbage (medium-sized) Cut into quarters and smaller pieces.
- 250 grams salt About a heaping cup.
- 2.5 quarts cold water For dissolving the salt.
For the pepper-garlic paste
- 24 oz sweet mini bell peppers Cores trimmed.
- 2-3 jalapeno peppers Cores trimmed.
- 1 head garlic Peeled.
Instructions
Preparation
- Cut the napa cabbages into quarters lengthwise and then into smaller pieces. Place the cabbage in a large bowl.
Brining
- Dissolve the salt in the cold water and pour it over the cabbage. Ensure the cabbage is submerged in the saltwater. Let it sit for 2-6 hours until it softens, stirring occasionally.
Blending
- Blend the sweet mini bell peppers and jalapeno peppers in a food processor until smooth. Add the peeled garlic and blend until you have a paste.
Mixing
- After the cabbage has softened, drain it and rinse under cold water to remove excess salt. Squeeze out any extra water. In a large bowl, combine the cabbage with the pepper-garlic paste, mixing thoroughly until well coated.
Packing
- Transfer the kimchi mix into clean glass jars, packing it tightly, leaving some space at the top for fermentation gases.
Fermentation
- Seal the jars and leave them at room temperature for 1-5 days, depending on the desired fermentation level. Check daily and open the lids carefully to release gas buildup.
Storage
- Once fermentation is to your liking, transfer the jars to the refrigerator to slow down the fermentation process.
