Simple Kimchi Recipe

Simple kimchi made with napa cabbage, sweet mini bell peppers, jalapenos, and garlic, salted in a brine and fermented in jars at room temperature.

Prep Time 2 30

Total Time 2 30

Course Side Dish

Cuisine Asian, Korean

Servings 8 servings

Calories 70 kcal

2 medium heads napa cabbage cut into quarters lengthwise, then into bite size pieces
250 grams non iodized coarse salt about 1 heaping cup
2 ½ quarts cold water for the brine
24 oz sweet mini bell peppers stems and cores removed
2 jalapeno peppers stems and cores removed; use 3 for more heat
1 head garlic cloves peeled

Brine the cabbage. Cut the cabbage into bite size pieces. Stir the salt into the cold water, pour it over the cabbage, and weigh it down so it stays under the water. Soak 2 to 6 hours until bendable. Make the paste. Process the peppers and jalapenos until smooth, add the garlic, and blend to a thick paste.
Rinse and squeeze. Drain the cabbage, rinse under cold water, taste a piece for salt, and squeeze out the extra water.
Mix. Toss the cabbage with the paste in a large bowl until evenly coated. Wear gloves.
Pack. Press into clean glass jars, leaving space at the top for gas. Set the jars on a plate.
Ferment. Seal and keep at room temperature for 1 to 5 days. Press the cabbage down and release gas daily.
Refrigerate. When the kimchi tastes pleasantly sour, move the jars to the refrigerator.

Substitutions: Use red bell peppers if mini peppers are hard to find.

Tips: Wear gloves, keep the cabbage under the liquid, and taste daily.

Storage: Refrigerate in sealed jars and use a clean spoon each time.

Keyword fermented vegetables, Kimchi, preserving vegetables, simple kimchi