Kimchi is a Korean fermented cabbage dish that has gained worldwide popularity, particularly in recent years. Nowadays, it can be found in all kinds of dishes ranging from sandwiches to stews, though it's fantastic to eat on its own as well. If you've never had kimchi before, you might be wary of it; some people do consider it an acquired taste. However, if you're willing to try something new, you might find yourself enamored with this spicy, tangy cabbage dish and be glad to know that you can make it on your own!

Materials Needed

  • 2 pounds (~2 heads) of Napa cabbage cut into 2 inch pieces
  • 1 daikon radish, julienned
  • 6 scallions cut into 2 inch pieces and slivered
  • 1/2 tablespoon of fresh ginger, minced (reduce or increase to taste)
  • 1 cup of garlic, minced (reduce or increase to taste)
  • 1/4 cup of red pepper flakes or ground hot peppers
  • 3 tablespoons of anchovy fish sauce
  • 6 cups of water
  • salt
  • Large, non-reactive bowl or pot
  • A very large jar (2 quart holding capacity, at least).

Directions

Note: It takes several days to make kimchi, so patience is key! Day 1

  • Dissolve ~3 tablespoons of salt into 6 cups of water; this is the brine.
  • Put your diced head(s) of cabbage, scallions, and daikon into a large, non-reactive bowl/pot and pour the brine over it.
  • Weigh the cabbage mixture down by putting a heavy plate on top of it. Let stand for 12 hours (overnight).

Day 2

  • Drain the cabbage mixture and reserve the brine.
  • Combine the cabbage with the rest of the ingredients (minced garlic and ginger, ground hot peppers or red pepper flakes, anchovy paste, and another teaspoon of salt) and stir.
  • Pack the cabbage mixture tightly into a jar and pour enough of the reserved brine into the jar to cover it. (You can save the rest of the brine in another jar if you want to keep it).
  • Let the kimchi ferment in a cool place that doesn't get much warmer than 68 degrees Fahrenheit. You may want to put the kimchi on a tray to catch any liquids that might come out as the kimchi ferments.

Day 3 (and Beyond)

  • Allow the cabbage to ferment for 3-6 days. Some people like to check up on their kimchi as the days pass, pressing it down more with a wooden spoon. This is fine, especially if you skimped out on a few hours of cabbage pressing earlier.
  • Put the kimchi in the fridge! It should keep for several months.
  • Eat and enjoy at will!

Photo Credits: Guardian UK, The Paupered Chef

Top 10 Christmas Cookies of the Season.
Hearty, Chunky Soups for a Cold Day.
Healthy, Easy New Ways to Enjoy Salmon.
10 Tasty Ways to Make Canned Tuna Gourmet.
10 Creative New Ways to Cook Salmon.
12 Terrific New Takes on Jalapeño Poppers.
Quick and Easy 5 Ingredient Pastas.
Snack Healthy with Homemade Hummus.
Every Dish is Made Better with Beer.
10 Exceptional Coffee Drinks to Make at Home.
10 Handy Meals Made in a Muffin Tin.
Vegan Appetizers Anyone Will Love.
Simple, Hearty Mexican Dishes for a Crowd.
10 Succulent Salmon Dishes for Healthier Eating.
Appetizer Ideas for the Big Game.
Italian Dishes Minus the Indulgence.
Cozy Chili Recipes and Creative Ways to Enjoy Them.
Fantastic, Flavorful 5-Ingredient Chicken Dinners.
10 Savory Curries You Can Make in a Hurry.
5 Creative Cinco de Mayo Recipes to get the Fiesta Started!.
Fun Football Shaped Bites for the Super Bowl.
The Ultimate Super Bowl Appetizer: 5-Layer Football Field Dip.
TOUCHDOWN! The Extreme Super Bowl Recipe Round-Up.
Complete Your Meal With a Perfect Wine Pairing.
Food Pairings with Sean McKenzie and Dave Matthews.
Top 10 Tips for Winning Dinners!.
From Apples to Kale to Salmon, How to Keep What You Love Fresh.
Cooking with Silk®.
Grow Your Own Ingredients: Fresh Garden Favorites.
Bring Game Day Parties to Life with Lit'l Smokies.
5 Lit’l Smokies Recipes to Bring Holiday Parties to Life.
Foods that Will Put You to Sleep.
5 Tips For Enjoying The Holiday Season, Guilt Free and Naturally.
Black Bean & Corn Guacamole.
Slow Roasted Pork Arepas with Quick Pickled Onions and Chimichurri.
Citrus Salmon and Watermelon Popsicles.