{"id":8874,"date":"2019-05-30T02:45:22","date_gmt":"2019-05-30T09:45:22","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=8874"},"modified":"2022-04-12T15:37:46","modified_gmt":"2022-04-12T22:37:46","slug":"kimchi-recipe","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/kimchi-recipe\/","title":{"rendered":"Kimchi"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Vibrant with green onions, sweet and spicy Korean chili powder, garlic, and ginger, this easy <strong>kimchi<\/strong> recipe is a great choice for newcomers to fermentation.  All you need is a little patience, time, and plenty of cabbage.<\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"720\" height=\"900\" fetchpriority=\"high\" data-pin-description=\"Vibrant with green onions, sweet and spicy Korean chili powder, garlic, and ginger, this easy kimchi recipe is a great choice for newcomers to fermentation.  All you need is a little patience, time, and plenty of cabbage.\" data-pin-title=\"How to Make Kimchi - Nourished Kitchen\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-post.jpg\" alt=\"Homemade kimchi garnished by green onions and sesame seeds sits in an earthenware bowl.\" data-skip-lazy class=\"wp-image-21970\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-post.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-post-256x320.jpg 256w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"what-is-kimchi\">What is it?<\/h2>\n\n\n\n<p>Kimchi is an iconic Korean recipe. There are hundreds of varieties of this traditionally fermented food. The most common variety is made from Napa cabbage which is called <em>baechu kimchi<\/em>. In addition to using salt and gochugaru (Korean chili flakes), cooks often flavor the traditional Korean side dish with garlic, ginger, and green onions.<\/p>\n\n\n\n<p>Other recipes may use <a href=\"https:\/\/nourishedkitchen.com\/daikon-radish-kimchi\/\">radish<\/a>, <a href=\"https:\/\/nourishedkitchen.com\/cucumber-kimchi-recipe\/\">cucumbers<\/a>, zucchini, or even fruit as the base instead of cabbage. While spicy, hot gochugaru makes an appearance in most varieties.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients-substitutions\">Ingredients + Substitutions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Napa cabbage<\/strong> is the foundation of this recipe. The easiest way to prepare it is to chop the cabbage leaves into 1-inch pieces.<\/li>\n\n\n\n<li><strong>Radish<\/strong> gives complements the cabbage and lends some texture to the dish. <\/li>\n\n\n\n<li><strong>Garlic and green onions <\/strong>are alliums. They gives the salted cabbage flavor and a delicate, but potent sharpness.<\/li>\n\n\n\n<li><strong>Ginger<\/strong> brings a little warmth to the recipe, and it partners well with chilis, garlic, and green onions.<\/li>\n\n\n\n<li><strong>Gochugaru<\/strong> is a type of chili powder made from sundried chilis. It has a mellow heat level that builds, and sweet, smoky flavor. A staple ingredient in Korean cooking, you'll find it used in quite a few recipes.<\/li>\n\n\n\n<li><strong>Fish sauce<\/strong> gives a salty, savory note. Fermented fish sauce or salted shrimp are a common ingredient in many versions of the recipe and they lend an elusive umami note to the recipe.  Miso paste or Korean fermented soybean paste (doenjang) can also be used since they convey a similar savory flavor.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"howtomake\">How to make it<\/h2>\n\n\n\n<p>To make kimchi, begin first by soaking chopped cabbage in salt water.  A few hours is sufficient, but if you have enough time to let it soak overnight, that's best.  Soaking the cabbage in salt water allows helps to break down the cell walls, and gives it just the right amount of salinity for fermentation.<\/p>\n\n\n\n<p>Blend up a spice paste of ginger, green onions, garlic, and Korean chili powder, toss the soaked cabbage in the paste until it's well-coated, and pack it into jars.<\/p>\n\n\n\n<p>Traditionally, most kimchi recipes call for fermenting at room temperature and then transferring it to cold storage - such as a root cellar - to complete fermentation. This temperature is typically higher than your fridge, but lower than room temperature.  You can simply keep it on your counter for a few days until signs of fermentation appear, and then tuck it in the fridge for a few weeks to age.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"making-kimchi\">Recipe Tips<\/h2>\n\n\n\n<p>Like this <a href=\"https:\/\/nourishedkitchen.com\/homemade-sauerkraut\/\">homemade sauerkraut recipe<\/a> and other <a href=\"https:\/\/nourishedkitchen.com\/fermented-vegetables\/\">fermented vegetables<\/a>, kimchi is fairly easy to make at home. But, before you dive in, it's wise to keep a few things in mind.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Use glass weights<\/strong>.  Glass fermentation weights help to keep the cabbage submerged in brine as it ferments.  And that means there's a lower chance that your ferment will develop mold or go bad. You can also tuck a cabbage leaf in the jar over the cabbage, to keep it safely beneath its salty brine.<\/li>\n\n\n\n<li><strong>Use an airlock or fermentation seal<\/strong>. Part of the charm of kimchi is its fizziness, but if you prefer yours without the air bubbles, use an airlock or fermentation seal.<\/li>\n\n\n\n<li><strong>Reserve the brine<\/strong>. The first step is to soak the cabbage in salt water. Save the brine to make the seasoning paste, and just in case you need a little liquid to cover your cabbage while it ferments.<\/li>\n\n\n\n<li><strong>It ferments for only a few days<\/strong> (and then ages). Unlike other <a href=\"https:\/\/nourishedkitchen.com\/sour-pickles\/\">sour pickles<\/a> and similar fermented vegetables which may ferment for weeks or months at room temperature, homemade kimchi typically only ferments a few days before you transfer it to the fridge to age. Large batches will need more time.<\/li>\n\n\n\n<li><strong>Watch for signs of fermentation<\/strong>. Foaming and bubble formation are signs that healthy bacteria are at work and a good indicator that it's time to transfer it to the fridge.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"fermentation\">Optimal Fermentation Conditions<\/h2>\n\n\n\n<p>Kimchi is one of many fermented cabbage dishes you'll find throughout the world. Other common cabbage ferments include sauerkraut and curtido.  Unlike sauerkraut or pickles, where acidity is prized, the best kimchi is often much less acidic (2) - but still packed with flavor.  <\/p>\n\n\n\n<p>Traditionally, Korean home cooks prepared it by first soaking cabbage in salt, then combining the salted cabbage with garlic, ginger, chili, and other seasonings  After letting it ferment a few days at room temperature (about 70 F), they'd bury the crock in the earth which kept it fermenting at about 50 F. That's about 10 degrees warmer than your fridge.<\/p>\n\n\n\n<p>Now, special fermentation refrigerators are available to maintain those optimal conditions. That said, they tend to be difficult to find outside of Korea.<\/p>\n\n\n\n<p>You can achieve that light acidity and optimally rich flavor by fermenting it for a few days at room temperature and then transferring it to the fridge to age for several weeks.<\/p>\n\n\n\n<p>While researchers have found that just a few days at room temperature followed by a few weeks in the fridge at roughly 39F produced optimal flavor (3), the test kitchen team at <em><a aria-label=\"America's Test Kitchen (opens in a new tab)\" rel=\"nofollow noopener noreferrer\" href=\"https:\/\/amzn.to\/2JOXTP2\" target=\"_blank\">America's Test Kitchen<\/a><\/em> disagreed.  They found a temperature of about 65 F - or the temperature of a cold room - produced the best flavor (4), likely demonstrating the difference between traditional Korean kimchi-making and its Americanized counterpart.<\/p>\n\n\n\n<p>Accordingly, it might be worth making a few batches to experiment so that you find the right flavor for you.<\/p>\n\n\n\n<p>Kimchi is also fizzy.  Carbon dioxide builds up during fermentation as bacteria break down complex sugars and starches.  An airlock, used with many fermented foods, allows that carbonation to escape.<\/p>\n\n\n\n<p>You'll want to keep the carbon dioxide inside your jar so it becomes effervescent and bubbly.  It's a similar practice that homebrewers use to make fermented drinks like <a href=\"https:\/\/nourishedkitchen.com\/water-kefir\/\">water kefir<\/a> or <a href=\"https:\/\/nourishedkitchen.com\/continuous-brew-kombucha\/\">kombucha<\/a> fizzy. So seal your jar tightly with a plain lid.<\/p>\n\n\n\n<div class=\"wp-block-group is-style-feast-inline-heading-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-how-to-serve-it\">How to serve it<\/h2>\n\n\n\n<p>Naturally, kimchi pairs well as a traditional side dish for many Korean recipes. Try it with <a href=\"https:\/\/nourishedkitchen.com\/spicy-korean-seafood-and-vegetable-stew\/\">Spicy Korean-syle Seafood Stew<\/a>, and it's a central ingredient in Kimchi Jjigae (a pork and kimchi stew).  It's particularly nice to serve in the cold winter months, when the heat of the chilis can help warm you up.<\/p>\n\n\n\n<p>Consider also adding serving it with rice and grilled seafood or barbecued meats. It's also delicious served in a rice bowl with a runny egg served sunny-side up.<\/p>\n<\/div><\/div>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-21343\" class=\"wprm-recipe-container\" data-recipe-id=\"21343\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-nk-recipe-buttons\"><div class=\"wprm-container-float-right\">\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal\" style=\"color: #333333;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">6<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-21343 wprm-recipe-servings-adjustable-disabled wprm-block-text-normal\" data-recipe=\"21343\" aria-label=\"Adjust recipe servings\">8<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">servings (1 quart)<\/span><\/span><\/div>\n\n\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-normal\">Kimchi Recipe<\/h2>\n<div class=\"wprm-recipe-summary wprm-block-text-italic\"><span style=\"display: block;\">Vibrant and lively, this easy recipe is packed with chili, green onions, garlic, and ginger. Sprinkle it with julienned green onions and brown sesame seeds and serve it over steamed rice or with lightly grilled fish or meat.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">4<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Fermentation<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-custom_time wprm-recipe-custom_time-days\">21<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> days<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-days\" aria-hidden=\"true\">d<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-total_time wprm-recipe-total_time-days\">21<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> days<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-total_time-unit wprm-recipe-total_timeunit-days\" aria-hidden=\"true\">d<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">4<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\n\n\n<a href=\"https:\/\/nourishedkitchen.com\/wprm_print\/kimchi-recipe\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #3e3e3e;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21343\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #000000;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21343\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g 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style=\"color: #ffffff;background-color: #175f2c;border-color: #175f2c;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-link-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><path d=\"M12.0002,0 C18.6272,0 24.0002,5.373 24.0002,12 C24.0002,18.627 18.6272,24 12.0002,24 C5.3722,24 0.0002,18.627 0.0002,12 C0.0002,5.373 5.3722,0 12.0002,0 Z M12.0002,2 C6.4852,2 2.0002,6.486 2.0002,12 C2.0002,17.514 6.4852,22 12.0002,22 C17.5142,22 22.0002,17.514 22.0002,12 C22.0002,6.486 17.5142,2 12.0002,2 Z M12.0002,5.772 C12.5130358,5.772 12.9357072,6.15804019 12.9934723,6.65537887 L13.0002,6.772 L12.9997,11 L17.2277,11 C17.7799847,11 18.2277,11.4477153 18.2277,12 C18.2277,12.5128358 17.8416598,12.9355072 17.3443211,12.9932723 L17.2277,13 L12.9997,13 L13.0002,17.228 C13.0002,17.7802847 12.5524847,18.228 12.0002,18.228 C11.4873642,18.228 11.0646928,17.8419598 11.0069277,17.3446211 L11.0002,17.228 L10.9997,13 L6.7717,13 C6.21941525,13 5.7717,12.5522847 5.7717,12 C5.7717,11.4871642 6.15774019,11.0644928 6.65507887,11.0067277 L6.7717,11 L10.9997,11 L11.0002,6.772 C11.0002,6.21971525 11.4479153,5.772 12.0002,5.772 Z\"><\/path><\/g><\/g><\/svg><\/span> Click to Remove Ads<\/a>\n\n\n\n\n\n<div id=\"recipe-21343-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-21343-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular\" data-recipe=\"21343\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal\">Main Ingredients<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pounds<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Napa cabbage<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(chopped into 1-inch pieces)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">\u00bc<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fine sea salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal\">Kimchi Paste<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ounce<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">ginger<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(peeled and chopped)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/shop.culturesforhealth.com\/products\/kimchi-pepper-flakes-gochugaru?a_aid=56a000a3b8fc6\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow sponsored\">Gochugaru<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fish sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">coconut palm sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">brown rice flour<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal\">To Finish<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pound<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Daikon radish<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">julienned<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">medium<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">green onions<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(sliced thin)<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-21343-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"21343\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Equipment<\/h3><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Fermentation Jar<\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Glass Weights<\/div><\/li><\/ul><\/div>\n<div id=\"recipe-21343-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-21343-instructions-container wprm-block-text-normal\" data-recipe=\"21343\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-21343-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the cabbage in a large bowl, sprinkle the salt over the cabbage and toss it well to coat.  Pour in just enough water to cover the cabbage by about 1-inch.  Place a plate over the cabbage to keep it submerged, and let it soak in brine at least 4 and up to 8 hours, or until the leaves are limp.<\/span><\/div><\/li><li id=\"wprm-recipe-21343-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Drain the cabbage in a colander, reserving \u00bc cup brine.<\/span><\/div><\/li><li id=\"wprm-recipe-21343-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the reserved brine, garlic, ginger, gochugaru, fish sauce, sugar, and rice flour together into a food processor or high-speed blender, and blend until smooth and uniform. Transfer to a small bowl.<\/span><\/div><\/li><li id=\"wprm-recipe-21343-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Toss the cabbage, radish and green onions together in a bowl and then spoon the chili paste over them.  Toss the vegetables together with the seasoning until well coated.<\/span><\/div><\/li><li id=\"wprm-recipe-21343-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the cabbage to a quart-sized mason jar or other kimchi container and press it firmly down to remove all air bubbles. Place a glass weight inside the container, and then seal tightly.<\/span><\/div><\/li><li id=\"wprm-recipe-21343-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Allow it to ferment at room temperature for 3 days at room temperature away from direct sunlight.  Then transfer it to the fridge and allow it to age for 3 weeks before tasting.  Consume within 6 months.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#333333\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Tried this recipe?<\/span><span class=\"wprm-call-to-action-text\">Please consider <a href=\"#\" style=\"color: #5e5e5e\" role=\"button\" class=\"wprm-cta-rating-modal\" data-modal-uid=\"user-rating\" data-recipe=\"21343\">Leaving a Review<\/a>!<\/span><\/span><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n\n\n<div class=\"wp-block-group is-style-feast-feature-wrapper\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-variations\">Variations<\/h2>\n\n\n\n<p><strong>For vegetarian or vegan kimchi<\/strong>, you can substitute a tablespoon or two of miso paste for the fish sauce.<\/p>\n\n\n\n<p><strong>Add a few tablespoons of shredded apple<\/strong> instead of sugar. Apple is also a good source of sugar in form of fructose and will similarly help kickstart to the fermentation process.<\/p>\n\n\n\n<p><strong>Skip the rice flour <\/strong>if you prefer, it tends to make a nicer paste but the recipe works just fine without it.<\/p>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-recipe-questions\">Recipe Questions<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1647712574403\"><strong class=\"schema-faq-question\">What does it taste like?<\/strong> <p class=\"schema-faq-answer\">Well-fermented kimchi tastes slightly acidic and salty with a pronounced heat that comes from gochugaru (Korean-style chili powder).  You'll also taste notes of ginger, garlic, and green onions depending on the additional ingredients used in its preparation.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1647712850415\"><strong class=\"schema-faq-question\">Where can I buy it?<\/strong> <p class=\"schema-faq-answer\">While it's best to make your own, it's often easier to buy kimchi instead.  You can find it at most well-stocked supermarkets and natural foods stores as well as in Asian markets and those that specialize in Korean cooking.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1647713196540\"><strong class=\"schema-faq-question\">How long does it take to ferment?<\/strong> <p class=\"schema-faq-answer\">Napa cabbage kimchi takes about 3 days to ferment at room temperature, and then an additional 2 to 3 weeks to age in the fridge.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1647713274194\"><strong class=\"schema-faq-question\">How do I store it?<\/strong> <p class=\"schema-faq-answer\">Keep your kimchi in a tightly sealed container in the fridge for up to 6 months.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1647713464406\"><strong class=\"schema-faq-question\">Can you freeze it?<\/strong> <p class=\"schema-faq-answer\">Freezing may damage some, but not all, of the live cultures in your kimchi. Overall, it tends to freeze well otherwise, and it suffers very little textural change.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1647713275939\"><strong class=\"schema-faq-question\">How do I know if it's bad?<\/strong> <p class=\"schema-faq-answer\">Properly fermented, kimchi should stay good for up to 6 months. If it smells putrid (rather than pleasantly sour), if you see visible signs of mold, or if the brine takes on a viscous or slimy texture, it's best to throw it away.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1647882182794\"><strong class=\"schema-faq-question\">What can I substitute for gochugaru?<\/strong> <p class=\"schema-faq-answer\">In a pinch, you can substitute Aleppo chili or chipotle chili for gochugaru because both have a similar flavor profile; however, it's worth getting your hands on the real thing because it makes a big difference in the recipe's final flavor.  <\/p> <\/div> <\/div>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-wide\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-try-these-fermented-foods-next\">Try these fermented foods next<\/h2>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/daikon-radish-kimchi\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/07\/daikon-radish-kimchi-recipe-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Daikon radish kimchi in a Fido jar on a marble serving tray\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/07\/daikon-radish-kimchi-recipe-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/07\/daikon-radish-kimchi-recipe-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/07\/daikon-radish-kimchi-recipe-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Daikon Radish Kimchi<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/cucumber-kimchi-recipe\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/02\/cucumber-kimchi-post-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/02\/cucumber-kimchi-post-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/02\/cucumber-kimchi-post-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/02\/cucumber-kimchi-post-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Cucumber Kimchi<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/sour-pickles\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/07\/sour-pickles-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"sour dill pickles in a jar\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/07\/sour-pickles-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/07\/sour-pickles-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/07\/sour-pickles-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Sour Pickles<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/tepache\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/05\/tepache-front-page-1-of-1-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"homemade tepache in a glass with ice and star anise\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/05\/tepache-front-page-1-of-1-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/05\/tepache-front-page-1-of-1-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/05\/tepache-front-page-1-of-1-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Tepache de Pi\u00f1a<\/div><\/a><\/li><\/ul><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-wide\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-references\">References<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Park, K.Y., et al. (2014) <a href=\"https:\/\/www.liebertpub.com\/doi\/abs\/10.1089\/jmf.2013.3083?rfr_dat=cr_pub%3Dpubmed&amp;url_ver=Z39.88-2003&amp;rfr_id=ori%3Arid%3Acrossref.org&amp;journalCode=jmf\">Health benefits of&nbsp;kimchi&nbsp;(Korean fermented vegetables) as a probiotic food<\/a>. <em>Journal of Medicinal Food<\/em>.<\/li>\n\n\n\n<li>Steinkraus, K.H. (1992) <a rel=\"noreferrer noopener\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK234703\/\" target=\"_blank\">Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development<\/a>. <em>National Academies Press<\/em>.<\/li>\n\n\n\n<li>Patra, J. K., Das, G., Paramithiotis, S., &amp; Shin, H. S. (2016). <a rel=\"noreferrer noopener\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC5039233\/\" target=\"_blank\">Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review<\/a>.&nbsp;<em>Frontiers in microbiology<\/em>,&nbsp;<em>7<\/em>, 1493.<\/li>\n\n\n\n<li>Cardiff, E., Davison, J.C., (eds) et al. (2016) <a href=\"https:\/\/amzn.to\/2JOXTP2\" target=\"_blank\" rel=\"noreferrer noopener\">Foolproof Preserving: A Guide to Jams, Jellies, Pickles, Condiments &amp; More<\/a>. <em>America's Test Kitchen<\/em>.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Vibrant with green onions, sweet and spicy Korean chili powder, garlic and ginger, this easy kimchi recipe is a great choice for newcomers to fermentation.  All you need is a little patience, time and plenty of cabbage.<\/p>\n","protected":false},"author":1,"featured_media":21971,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"1","last_modified_date":"2022-04-12T15:37:46","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[21453,23752],"holidays":[],"class_list":{"0":"post-8874","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fermented-vegetables","8":"category-winter-vegetable-recipes","9":"entry"},"featured_image_urls_v2":{"full":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured.jpg",720,1080,false],"thumbnail":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-150x150.jpg",150,150,true],"medium":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-213x320.jpg",213,320,true],"medium_large":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured.jpg",720,1080,false],"large":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-683x1024.jpg",683,1024,true],"1536x1536":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured.jpg",720,1080,false],"2048x2048":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured.jpg",720,1080,false],"wprm-metadata-1_1":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-500x500.jpg",500,500,true],"wprm-metadata-4_3":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-500x375.jpg",500,375,true],"wprm-metadata-16_9":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-480x270.jpg",480,270,true],"gform-image-choice-sm":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured.jpg",200,300,false],"gform-image-choice-md":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured.jpg",267,400,false],"gform-image-choice-lg":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured.jpg",400,600,false],"feast-portrait-3x4-720x960":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-720x960.jpg",720,960,true],"feast-portrait-3x4-360x480":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-360x480.jpg",360,480,true],"feast-portrait-3x4-180x240":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-180x240.jpg",180,240,true]},"post_excerpt_stackable_v2":"<p>Vibrant with green onions, sweet and spicy Korean chili powder, garlic and ginger, this easy kimchi recipe is a great choice for newcomers to fermentation.  All you need is a little patience, time and plenty of cabbage.<\/p>\n","category_list_v2":"<a href=\"https:\/\/nourishedkitchen.com\/fermented-vegetables\/\" rel=\"category tag\">Fermented Vegetable Recipes<\/a>, <a href=\"https:\/\/nourishedkitchen.com\/winter-vegetable-recipes\/\" rel=\"category tag\">Winter Vegetable Recipes<\/a>","author_info_v2":{"name":"Jenny","url":"https:\/\/nourishedkitchen.com\/author\/jenny\/"},"comments_num_v2":"6 comments","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Easy Kimchi Recipe | Napa Cabbage Kimchi - Nourished Kitchen<\/title>\n<meta name=\"description\" content=\"You only need three days to whip up this easy kimchi recipe that&#039;s loaded with ginger, garlic and green onions. Then tuck it in the fridge.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nourishedkitchen.com\/kimchi-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make Kimchi (Easy Recipe You&#039;ll LOVE)\" \/>\n<meta property=\"og:description\" content=\"Vibrant with green onions, sweet and spicy Korean chili powder, garlic and ginger, this easy kimchi recipe is a great choice for newcomers to fermentation. All you need is a little patience, time and plenty of cabbage.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nourishedkitchen.com\/kimchi-recipe\/\" \/>\n<meta property=\"og:site_name\" content=\"Nourished Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/nourishedkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2019-05-30T09:45:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-12T22:37:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-fb.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"720\" \/>\n\t<meta property=\"og:image:height\" content=\"576\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jenny\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Kimchi\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/\"},\"author\":{\"name\":\"Jenny\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/#\\\/schema\\\/person\\\/fdbda7ea15f5e2f666e1804e7e7486b2\"},\"headline\":\"Kimchi\",\"datePublished\":\"2019-05-30T09:45:22+00:00\",\"dateModified\":\"2022-04-12T22:37:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/\"},\"wordCount\":1838,\"commentCount\":6,\"publisher\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/nourishedkitchen.com\\\/wp-content\\\/uploads\\\/2012\\\/04\\\/kimchi-featured.jpg\",\"articleSection\":[\"Fermented Vegetable Recipes\",\"Winter Vegetable Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#respond\"]}]},{\"@type\":[\"WebPage\",\"FAQPage\"],\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/\",\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/\",\"name\":\"Easy Kimchi Recipe | Napa Cabbage Kimchi - Nourished Kitchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/nourishedkitchen.com\\\/wp-content\\\/uploads\\\/2012\\\/04\\\/kimchi-featured.jpg\",\"datePublished\":\"2019-05-30T09:45:22+00:00\",\"dateModified\":\"2022-04-12T22:37:46+00:00\",\"description\":\"You only need three days to whip up this easy kimchi recipe that's loaded with ginger, garlic and green onions. 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She has written three cookbooks including The Nourished Kitchen, Broth and Stock, and Vibrant Botanicals.\",\"sameAs\":[\"https:\\\/\\\/nourishedkitchen.com\\\/about\\\/\"],\"honorificSuffix\":\"NTP\",\"knowsAbout\":[\"Fermentation\",\"Traditional Foods\"],\"knowsLanguage\":[\"English\",\"French\"]},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647712574403\",\"position\":1,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647712574403\",\"name\":\"What does it taste like?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Well-fermented kimchi tastes slightly acidic and salty with a pronounced heat that comes from gochugaru (Korean-style chili powder).  You'll also taste notes of ginger, garlic, and green onions depending on the additional ingredients used in its preparation.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647712850415\",\"position\":2,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647712850415\",\"name\":\"Where can I buy it?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"While it's best to make your own, it's often easier to buy kimchi instead.  You can find it at most well-stocked supermarkets and natural foods stores as well as in Asian markets and those that specialize in Korean cooking.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647713196540\",\"position\":3,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647713196540\",\"name\":\"How long does it take to ferment?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Napa cabbage kimchi takes about 3 days to ferment at room temperature, and then an additional 2 to 3 weeks to age in the fridge.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647713274194\",\"position\":4,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647713274194\",\"name\":\"How do I store it?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Keep your kimchi in a tightly sealed container in the fridge for up to 6 months.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647713464406\",\"position\":5,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/kimchi-recipe\\\/#faq-question-1647713464406\",\"name\":\"Can you freeze it?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Freezing may damage some, but not all, of the live cultures in your kimchi. 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