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April 23, 2018
Recipes

How Kimchi is Made – Easy Recipe!

Getting homemade and natural probiotics shouldn’t be hard… and it isn’t! Although there are quite a few ingredients in the list, this simple recipe uses seasonings that you most likely already have in your pantry!

Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage (often found in Asian grocery stores) and Korean radishes. You can use a variety of seasonings such as: chili powder, scallions, garlic, and ginger. There are hundreds of varieties of kimchi made with different vegetables, however, we will be using napa cabbage. Since it is a fermented food, it contains a lot of healthy probiotics, which can potentially to improve immunity, control inflammation, and help maintain a healthy digestive system.

Easy Healthy Kimchi Recipe

Prep Time: 4-8 days
Cook Time: 0 mins
Yields: 1 jar

Ingredients

  • 1 head Napa cabbage
  • 1⁄4-1/2 cup kosher salt
  • 2 TBSP minced garlic
  • 4 TBSP red pepper flakes
  • 2 TBSP minced ginger
  • 1 tsp honey (optional)
  • 3 TBSP water
  • 1 large daikon radish, peeled cut into 1-inch sticks
  • 2 bunches green onions, cut into 1 inch pieces
  • Sesame oil (optional)
  • Black sesame seeds to garnish (optional)

Directions

  1. Dissolve 1 cup salt in 1⁄2 gallon wa- ter. Soak cabbage in salt water for 2-3 hours until wilted.
  2. Rinse the cabbage several times until the salt has been removed then allow to drain.
  3. Combine garlic, ginger and honey if using.
  4. In a large bowl, combine daikon radish, green onion, garlic mixture, chili flakes, 1 TBSP salt. Add cabbage and toss gently but thoroughly.
  5. Once combined, press mixture into a large mason jar pressing down and packing so that the liquids come to the surface and the cabbage is fully submerged. Allow to ferment on the counter for 2-5 days. Each day be sure to open the jar to release the gases that form. Refrigerate after 2-5 days of fermentation.

Additional Info

Enjoy your naturally produced probiotic snack within 3 weeks.

Sarah Jackson

Registered Dietitian Nutritionist I am a Registered Dietitian Nutritionist living in Los Angeles. My academic career began at UC Riverside, where I earned a degree in Psychology. After falling in love with nutrition, I went back to school to earn my second bachelors degree in Nutrition Dietetics. I completed my dietetic internship through Oakwood University, which had a focus in medical nutrition therapy. I am currently in my graduate program working to attain a masters degree in Applied Nutrition.

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