Fermented Cabbage: Simple Probiotic Kimchi
Fermented Cabbage: Simple Probiotic Kimchi is a quick, probiotic-packed kimchi made with napa cabbage, carrot, green onions, gochugaru, garlic, and ginger. It's easy to prepare and naturally fermented.
Fermented cabbage, also known as kimchi, is a delightful dish that blends taste and health benefits in one jar. This simple probiotic kimchi is not only easy to prepare, making it perfect for busy weeknights, but it’s also packed with probiotics that support gut health.
Fermented Cabbage: Simple Probiotic Kimchi
- Easy and quick to make, perfect for weeknight dinners.
- Rich in probiotics, aiding in digestion and overall gut health.
- Versatile: Enjoy as a side dish, topping, or even on its own!
Ingredients
- 1 medium head of napa cabbage – roughly chopped
- 1/2 cup sea salt – for brining
- 1 medium carrot – julienned
- 3-4 green onions – chopped
- 2 tbsp Korean red pepper flakes (gochugaru) – for heat
- 1 tbsp minced garlic – adds flavor
- 1 tsp grated ginger – enhances taste
How to Make
Start by giving your napa cabbage a good rinse under cold water. Chop the cabbage into bite-sized pieces and place it in a large bowl. Sprinkle the sea salt evenly over the cabbage. Let it sit for about 2 hours, tossing it occasionally, until it wilts and releases its moisture. This step is crucial as it draws out excess water, creating a brine for the fermentation process. Next, add the shredded carrot and chopped green onions to the cabbage. In a separate bowl, combine the gochugaru, minced garlic, and grated ginger with a bit of water to form a paste, then mix this into the cabbage and vegetables. Finally, pack the mixture into a clean jar, pressing down firmly to prevent air pockets. Leave about 1 inch of headspace at the top and seal the jar, allowing it to ferment at room temperature for 1-2 days before transferring it to the refrigerator.
Tips
- Adjust the spice level by modifying the amount of gochugaru.
- Use gloves when handling the ingredients to avoid skin irritation.
- Taste during fermentation to find your preferred flavor profile.
Make-Ahead
This kimchi can be made up to a week in advance. The flavors improve as it ferments, making it an ideal option for meal prepping.
Storing
Once fermented, store your kimchi in the refrigerator in an airtight container. It will last for several weeks, allowing you to enjoy its health benefits over time.
Freezing
While freezing is an option, it is not typically recommended as it may alter the texture. If you must freeze it, do so in airtight containers for up to 3 months.
Reheating
Kimchi is traditionally eaten raw, but you can gently heat it up for use in stir-fries or soups. Keep in mind that high temperatures can diminish its probiotic content.
Serving Suggestions
Serve your fermented cabbage kimchi as a side dish, atop rice or noodles, or incorporate it into tacos for an extra kick! It pairs well with grilled meats and makes a flavorful addition to sandwiches.
Ingredients
- 1 medium head of napa cabbage – roughly chopped
- 1/2 cup sea salt – for brining
- 1 medium carrot – julienned
- 3-4 green onions – chopped
- 2 tbsp Korean red pepper flakes (gochugaru) – for heat
- 1 tbsp minced garlic – adds flavor
- 1 tsp grated ginger – enhances taste
Instructions
Rinse and chop cabbage
Rinse and chop the napa cabbage into bite-sized pieces.
Brine
Sprinkle with sea salt and let it wilt for 2 hours.
Add vegetables
Add julienned carrots and chopped green onions.
Make paste
Mix gochugaru, garlic, and ginger into a paste and combine with vegetables.
Ferment
Pack into a jar and let ferment for 1-2 days at room temperature.
Store
Transfer to the fridge to store.
Notes
- Adjust spice levels per your taste.
- Use gloves when mixing to avoid irritation.
Nutrition Facts
Frequently asked questions
Can I adjust the spice level?
Yes, adjust the heat by using more or less gochugaru. Start with 1 tablespoon and taste as you go.
Do I need to refrigerate kimchi after fermentation?
Yes, transfer to an airtight jar and refrigerate to slow fermentation.
How long should kimchi ferment at room temperature?
Fermentation typically lasts 1–2 days at room temperature, depending on your desired tang. Refrigerate to slow further fermentation.
Is this recipe gluten-free?
Yes, the recipe as written uses gluten-free ingredients. Always check labels on gochugaru and any additives to avoid cross-contamination.
What are good serving ideas?
Serve kimchi as a side, with rice or noodles, or as a topping for bowls, tacos, or grilled meats.
