Homemade Kimchi (Cut-Cabbage Method)

There is something incredibly satisfying about fermenting your own food like fx making your own homemade kimchi. That garlic based paste with fermenting fizz, and that crunchy, sour flavor make your dishes little bit extra.

This Quick-Cut Kimchi is the great for beginners. Forget the complicated traditional method of brined whole cabbage halves; we’re chopping everything up first to make the process faster, easier, and yet still delicious.

Most traditional recipes require you to salt whole leaves and rub paste between every layer. While it looks beautiful, it's a lot of work! This version uses Napa cabbage chopped into bite-sized pieces, and because of that it brines faster and more evenly, it is much easier to pack your kimchi into standard jars, and is ready to eat the moment you pull it out of the fridge.

In this recipe I use sweet pear. The pear provides natural sugars that feed the healthy bacteria during fermentation. It adds a subtle roundness to the heat of the peppers. You can also add half of apple as an extra.

If you ever seen other traditional kimchi recipes then you could see that most of them used a cooked glutinous rice flour paste to thicken the sauce and help it stick to the vegetables. But to be honest? I never use it, and despite skipping that extra step, my kimchi always turns out great—perfectly coated, punchy, and full of life.

Ok, let's start then! Here is the list of things You will need:

The Veggie Base

• 1 head of Chinese Cabbage (Napa Cabbage)

• 1 large Carrot (or two small ones)

• 2 Green Onions

• Salt (for the brining process)

The Spice Paste

• 4 large Garlic cloves

• A piece of Ginger root (about 2–3 cm)

• ½ of a Sweet Pear (or a sweet apple)

• 1 large tablespoon of Gochugaru (Korean Hot Pepper Flakes)

• 1–2 tablespoons of Soy Sauce

• 2 teaspoons of Sugar

So how to make it?

1. Start by chopping your cabbage into 5 cm squares. Toss them in a large bowl with a generous amount of salt. Let this sit for one hour. Set a timer for 30 minutes to go in and give it a gentle mix; this ensures the juice and brine are distributed evenly. You want the cabbage to become "pliable"—if the thickest part of the leaf bends without snapping, it’s ready.

2. While the cabbage is sweating, prepare the engine of your kimchi. Peel the garlic, ginger, and pear. Throw them into a blender with the sugar, soy sauce, and your pepper flakes (Gochugaru). Blend until it’s a vibrant, smooth, spicy paste.

• Note: Hungarian hot pepper powder works as a substitute, though it adds a slightly more bitter note.

  
  

3. Once the hour is up, rinse the cabbage thoroughly with cold water. Do this several times to ensure it isn’t overly salty, then gently squeeze out the excess water. Meanwhile, peel your carrot and cut it into thin, 5 cm strips (or grate it). Slice the green onions into 1–2 cm pieces.

4. In a large bowl, combine the rinsed cabbage, your fresh carrot strips, and the chopped green onions. Pour over that beautiful red spice paste and mix it all together until every leaf is well coated.

Important, if you have sensitive skin, I highly recommend wearing gloves.

5.Pack the mixture into a sterilized glass jar or a fermentation pot. Press down firmly as you go to remove air bubbles. Only fill the vessel 3/4 of the way, because during fermentation, the cabbage may rise and spill its juice. Press it down one last time so the juice covers the cabbage, preventing air from reaching it.

6. Fermentation

Cover your jar with a gasket or a breathable cloth and set it in a warm, dark place.

• After 24 hours: Check your pickle and press the cabbage down to remove any gas bubbles.

• After 2 days: Depending on the temperature of your home, it should be ready! If you like a sourer, more fermented taste, leave it for one more day.

Once it hits that perfect flavor, close the container and store it in the refrigerator. Use it on sandwiches, in salads, or as a spicy side for your favorite lunch. Enjoy!

At the end an extra tip. When you're at the store, look for a Napa cabbage that feels heavy for its size and has tightly packed leaves, thanks to that your kimchi will be more crunchy.

So that's it this time. Enjoy your fermentation journey, and let me know in the comments how your first batch turned out!

And info-graphic card with the recipe to save: