Simple Kimchi
A delicious and healthy way to enjoy fermented vegetables, this recipe combines napa cabbage and flavorful peppers for a tangy dish that enhances gut health.
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.
Notes
Adjust the spice level by adding more jalapenos or other chili peppers. Thoroughly clean vegetables before starting the recipe to maintain freshness. Taste as you go for salt and spice adjustments.