Stop buying Kimchi, make this instead (+ save money!)

Ingredients

• 1 kilogram Nappa Cabbage (core trimmed, quartered, then cut into ~1‑inch pieces)
• 25 grams Coarse Sea Salt (iodine‑free; can use fine sea salt or kosher salt)
• 0.5 onion Small Onion (half of a small onion, roughly 50 g)
• 5 cloves Garlic Cloves (peeled)
• 0.5 apple Sweet Red Apple (half of a sweet red apple, about 75 g)
• 1 inch piece Fresh Ginger (peeled and roughly chopped)
• 2 tablespoons Vegetable Broth (adds depth without animal products)
• 2 tablespoons Soy Sauce (regular or tamari for gluten‑free)
• 1 tablespoon Miso Paste (adds umami; use white or yellow miso)
• 2 tablespoons Gochugaru (Korean red pepper flakes; essential for authentic flavor)
• 1 carrot Carrot (julienned into matchstick‑like pieces)
• 2 stalks Green Onion (cut into 2‑inch pieces; lengthwise to reduce sharpness)

Instructions

1. Prepare the Cabbage

   Trim the base of the nappa cabbage, quarter it lengthwise, then tear the leaves apart and chop into roughly 1‑inch pieces. Place in a large bowl.

   Time: PT10M

2. Salt the Cabbage

   Sprinkle 25 g of iodine‑free coarse sea salt over the cabbage, then gently massage for about 2 minutes until the leaves start to soften and release moisture.

   Time: PT2M

3. Rest the Cabbage

   Let the salted cabbage sit at room temperature for 2 hours, tossing once or twice to ensure even salting.

   Time: PT2H

4. Make the Kimchi Paste

   In a food processor combine half a small onion, 5 garlic cloves, half a sweet red apple, a 1‑inch piece of ginger, 2 Tbsp vegetable broth, 2 Tbsp soy sauce, 1 Tbsp miso paste and 2 Tbsp gochugaru. Blend until smooth.

   Time: PT5M

5. Prep the Veggies

   Julienne the carrot into match‑stick pieces and cut the green onions into 2‑inch chunks, cutting lengthwise to mellow the flavor.

   Time: PT7M

6. Rinse and Drain Cabbage

   Transfer the rested cabbage to a colander, rinse under cold water to wash away excess salt, then squeeze handfuls gently to remove surplus liquid. Return to the large bowl.

   Time: PT5M

7. Combine All Ingredients

   Add the carrot, green onion and kimchi paste to the cabbage. Mix thoroughly (wear gloves if you have cuts).

   Time: PT5M

8. Pack into Jar

   Pack the mixture tightly into a clean jar, pressing down so the vegetables are submerged in their own juices. Leave about 1 inch of headspace at the top and seal the lid.

   Time: PT5M

9. Ferment at Room Temperature

   Place the jar on the counter away from direct sunlight. Let ferment for 24–48 hours, burping the jar once daily to release gas. Taste after 24 hours; if you prefer a tangier flavor, continue up to 48 hours.

   Time: PT48H

10. Store in Refrigerator

    After the desired fermentation, move the jar to the refrigerator to slow further fermentation. Kimchi will keep for several months.

    Time: PT0M

    Temperature: 4°C

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

5 g

Fat

0 g

Fiber

2 g

Ingredient Substitutions

• Instead of Nappa Cabbage: Savoy cabbage
• Instead of Coarse Sea Salt: Kosher salt
• Instead of Small Onion: Yellow onion
• Instead of Garlic Cloves: Garlic paste
• Instead of Sweet Red Apple: Pear
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Vegetable Broth: Water with pinch of salt
• Instead of Soy Sauce: Tamari
• Instead of Miso Paste: Soy sauce (less depth)
• Instead of Gochugaru: Crushed red pepper flakes (less authentic)
• Instead of Carrot: Daikon radish
• Instead of Green Onion: Chives

Equipment Needed

• Large Bowl
• Knife
• Cutting Board
• Food Processor
• Measuring Spoons
• Clean Jar with Lid
• Gloves (optional)
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Salting and massaging the cabbage to draw out moisture
• Rinsing the cabbage to remove excess salt
• Blending a smooth kimchi paste with gochugaru
• Packing the kimchi tightly while leaving headspace
• Burping the jar daily during fermentation

Chef Tips from the Video

• Use a mix of coarse and fine sea salt for better texture and easier rinsing
• Add a splash of rice vinegar after fermentation if you prefer a brighter acidity
• For extra depth, toast the gochugaru lightly before blending (optional)
• If you don’t have a food processor, a sturdy mortar and pestle works well for the paste.

Troubleshooting

Storage

Refrigerator: Up to 3 months, keep sealed

Freezer: Not recommended; texture changes

Room temperature: Only during the 24‑48 hour fermentation period

Make-Ahead Tips

• The kimchi can be made up to a week in advance; just keep it refrigerated after the initial fermentation
• If you like extra sourness, let it ferment an additional 2‑3 days before refrigerating
• Portion the kimchi into smaller jars for quick grab‑and‑go servings

Frequently Asked Questions