Homemade Kimchi

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If you are looking to start fermenting your own vegetables, the Korean dish kimchi is a great place to start. It's easy to make, and fermentation takes just a few days. Once you have kimchi on hand, serve this healthy dish along with any meal, as an ingredient in stir-fries, stews, savory pancakes and more, or as a condiment to liven up grain bowls, tacos, sandwiches—and the list goes on!

Carolyn Casner

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

30 mins

Additional Time:

4 days

Total Time:

4 days 30 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Low-Sodium Low-Fat Soy-Free Heart-Healthy Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Ingredients

2 pounds napa cabbage, cored and cut into 1-inch pieces
¼ cup kosher salt
8 ounces daikon radish, cut into matchstick strips (2 cups)
4 scallions, trimmed and cut into 1-inch pieces
2-4 tablespoons Korean-style red pepper flakes (gochugaru)
2 tablespoons fish sauce
¾ ounce fresh ginger, cut into matchstick strips (1/4 cup)
2 cloves garlic, quartered
1 teaspoon sugar

Directions

Combine cabbage and salt in a large bowl. Add enough water to cover the cabbage. Keep the cabbage submerged with a plate or a sealable bag filled with water. Cover the bowl and let stand at room temperature overnight or up to 24 hours. Drain the cabbage, saving the brine. Rinse and squeeze the cabbage dry. Return to the bowl and add daikon and scallions.
Place red pepper flakes, fish sauce, ginger, garlic and sugar in a mini food processor. Process until almost smooth. Transfer to the large bowl with the cabbage. Using a disposable food-safe glove, massage the vegetables and the red pepper mixture together until well coated. Pack into a 2-quart glass jar. Add enough of the reserved brine to just cover the vegetables. Screw on the lid. Place the jar on a rimmed baking sheet and let stand in a cool place. Make sure that the vegetables are always covered with brine. Taste after 3 to 5 days. The kimchi is ready when it tastes good to you. Reseal the jar and store in the refrigerator.

Tips

To make ahead: Refrigerate the finished kimchi for up to 3 weeks.

Originally appeared: EatingWell.com, February 2018

Nutrition Facts (per serving)

9	Calories
0g	Fat
2g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 32
Serving Size 1/4 cup
Calories 9
% Daily Value *
Total Carbohydrate 2g	1%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 1g	1%
Total Fat 0g	0%
Vitamin A 428IU	9%
Vitamin C 7mg	7%
Folate 19mcg	5%
Sodium 104mg	5%
Calcium 14mg	1%
Iron 0mg	1%
Magnesium 7mg	2%
Potassium 97mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Homemade Kimchi

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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