Let me tell you guys, I am so proud of this recipe…you are gonna LOVE this recipe..though not exactly traditional…it is sooo darn good i tell ya!!! My husband, brother and I ate an entire jar in one sitting before it even had time to ferment! Thankfully this recipe makes 3 mason jars full so we had plenty on reserve! The flavor is incredible and oh so healthy! My version is so easy to put together because I use ingrediants you probably already have in your pantry but are also easily accessible at any American market to pick up in a jiffy so you can have kimchi literally any day of the week!
What is kimchi in case your new to the flavorful world of global eats? Kimchi also spelled Kimchee is Korea’s greatest gift to the culinary arena next to their amazing ribs which we’ll explore in a future recipe! The Korean’s have perfected the art of fermenting salted cabbage in a spicy concoction of chiles, aromatics and veggies and allowing them to become a superfood. It’s a similar process to making sauerkraut or pickles, but that is a massive understatement to say the least…kimchi is so much more than that! The only downside is you have to wait like two days to eat it so that it has time to ferment with super healthy goodness but if your the least patient eater on earth like me, you’ll be sneaking half your stash of kimchi long before it is ready, but who cares,it’s your cabbage eat it whenever you want…there are no rules to deliciousness!
It is traditionally made with lots of salt to brine the cabbage that is then rinsed and seasoned with the prized gochugaru, which are Korean chili flakes filled with umami & spiciness. I opted to mimic that flavor by using my homemade chili paste and chili oil because It uses chiles and ingredients readily found at my local market and I couldn’t see myself spending extra money on a special chili powder just to make one dish, call me frugal! It is often made with fish sauce or shrimp but can be made vegan as mine is. There are as many kimchi variations as there are people to eat it and this is mine and I bet you you are gonna love it because it is flavor packed and loaded with health, I call it five alarm but it is not overly spicy but is five alarms of yum! Mine is brined in salt, then rinsed well and seasoned with seasoning salt, smeared in my Sriracha three chili paste and chili oil in place of gochugaru. I add chopped scallions with garlic and ginger, a little soy sauce and then baste it in apple cider vinegar. You have to taste it to believe it….the Korean’s would gasp at my untraditional ways but after one bite would applaud my modern ingenuity! Lol!
Kimchi is sooo good for you and is often regarded as a superfood! It’s a fermented food and cultivates with live cultures as it sits in mason jars brewing with goodness and probiotics which is good for leaky gut, digestive ailments and can heal your immune system and free you from pesky yeast! The chili profile and garlic super boost your metabolism and help fight off infection, clear your sinuses and reduce inflammation which is a major plus for me and others who suffer with autoimmune disease. It is also detoxifying with the addition of ginger and chiles and I add apple cider vinegar. It’s low calorie, vegan, paleo, gluten-free and dairy free so your shrinking waistline will not be disappointed!
Now let’s get to this recipe but first here are 7 ways to enjoy the wonders of kimchi!
#1 Before it has fermented and if your impatient like me and want it immediately serve it with Korean chicken wings or ribs for crunchy Kimchi-style coleslaw!
# 2 We love to eat ours with noodles for Kimchi Ramen Bowls-recipe coming in a future post.
#3 You will love my Kimchi Fried Rice, so check it out on the blog this week!
#4 Kimchi Pulled Pork– Load a soft bun smeared with mayo with flavorful Korean spiced barbeque shredded pork and top with kimchi!
#5 For a quick and healthy Paleo breakfast serve Kimchi with boiled eggs drizzled in my delicious smoked chili flake oil!
#6 Knock-out any cold with ladles full of my yummy Spicy Kimchi & Chicken Soup coming up in a future post!
#7 Load wonton wrappers with flavorful shrimp, shredded pork or chopped chicken then top with shredded kimchi. Roll-up and drizzle each roll with a little chili oil then bake or fry for my tasty Kimchi Spring Rolls and serve with chili sauce!
I have given you ALOT to think about, your mouth should be watering with anticipation for this miracle food… Now get cooking and explore the wonders of kimchi!
SERVINGS: 3 JARS
PREP TIME: 1 HOUR
TOTAL TIME: 2 DAYS TO FERMENT
- 1 head of green cabbage, about 10 cups/rinsed and chopped
- 5 tablespoons garlic, minced
- 1 1/2 cups green onions, chopped
- 1 tablespoon freshly grated ginger
- 1/2 cup of kosher salt, for brining
- 1 tablespoon seasoning salt or to taste
1/2 cup up to 1 cup of my three chile paste ⬇️
- 1/4 cup of my chili oil or olive oil⬇️
- 1 cup apple cider vinegar plus more for assembling your jar
- 2 tablespoons low-sodium soy sauce
- In a large bowl add your cleaned and chopped cabbage and season with tablespoons of salt up to a half cup to brine the cabbage. DO NOT SKIP THIS STEP! Leave covered at room temperature for one hour, then drain any fluid that collected in your bowl and rinse thoroughly to remove all the additional salt. Remove the moisture with a cheesecloth or paper towels or use a salad spinner.
- Add your brined and rinsed cabbage to a very large bowl and have your scallions chopped, garlic minced, ginger grated, chili paste made and chili oil ready.
- To assemble your kimchi start by seasoning the cabbage with a good amount of seasoning salt, then add your scallions, garlic and ginger and mix well through the cabbage.
- Now dollops of chili paste, smear chili paste all over your kimchi being sure to thoroughly cover all the cabbage leaves. (if necessary make a second batch of three chile paste, use half to cover the remaining cabbage and refrigerate the rest for a future recipe.) *Be sure to wash your hands thoroughly after handling chili paste!
- Drizzle your cabbage mixture with a couple of tablespoons of soy sauce and pour in one cup of apple cider vinegar. Mix well and taste for seasoning.
- Add your kimchi to mason jars and fill each mason jar half way with apple cider vinegar then top each jar with a tablespoon of chili oil. Secure the tops and shake each jar well. Place your mason jars in a dark cabinet for two days to ferment or refrigerate immediately and allow to ferment up to three days. Enjoy!