This Kimchi recipe comes from my mother-in-law, who observed how the Turkish ladies made it in bulk for the European market. It was such a popular side dish and, surprisingly, really easy. Traditional Korean kimchi is made with Gochugaru (Korean chili powder). However, kimchi with jalapeno peppers is so simple, with all the authentic flavors and kick, only slightly milder. This is the perfect beginner’s recipe!
What does kimchi taste like? Kimchi tastes very similar to homemade sauerkraut, only it has a pleasant kick from the peppers. This method for making kimchi is so simple and easy! It calls for ingredients you can find at any grocery store!
What is Kimchi?
I like to think of kimchi as a spicy version of sauerkraut, only fermented with napa cabbage instead of white winter cabbage. Kimchi is a Korean side dish made of whole napa cabbage leaves and spicy peppers.
Initially, you could cut each quarter into wide 2-inch strips, but my mother makes them with whole cabbage leaves as it’s easier to rub on the hot pepper mixture this way.
We love this probiotic side dish with potatoes, meat, or any main dish! Although we are not Korean, we certainly enjoy this version of Kimchi in our Ukrainian cuisine.
It’s a staple to keep some fermented sides in the fridge, like kimchi, fermented salsa, and sauerkraut, to complete a meal. When stored in the refrigerator, this can last for months, making it the ideal vegetable to eat throughout winter.
Kimchi Benefits
Like any naturally fermented vegetable, the good bacteria from the fermentation process convert the sugars into lactic acid, which not only preserves the cabbage but also makes it easier to digest. Fermented foods increase their nutritional value, thanks to all the microorganisms present in kimchi! The dietary fiber can be high when made with additional vegetables like radishes.
The key to creating a desired final product is to use a hefty amount of salt (the main preserving ingredient). The salty brine kills harmful bacteria. If you undersalt it, kimchi can have an off odor from lack of salting and won’t ferment properly.
What is Kimchi Made Of?
The kimchi ingredients in this recipe are so simple! My Korean neighbor would probably not approve of my Gochujang hack, but it really works! These basic ingredients are how a European market made batches of kimchi that sold like hotcakes! It’s easy to become a lover of Kimchi with this milder version.
- Napa cabbage
- Salt
- Garlic
- Peppers—A combination of sweet mini bell peppers and hot green jalapeno peppers makes this Kimchi milder. The jalapenos still make it spicy, but not as fiery or bold. If you want more authentic Korean kimchi, substitute 2 Tablespoons of Gochugaru (Korean red pepper flakes).
- Cold water
How To Make Kimchi from Scratch:
This is the simplest homemade kimchi recipe for beginners! I used this square food container to keep my napa cabbage quarters under the salt brine. After fermentation, be sure to have some half-gallon mason jars on hand to store the kimchi in the fridge. Fermenting weights helps keep the cabbage under their naturally occurring juices.
- Wash and cut the cabbage. Cut two medium heads of napa cabbage lengthwise into quarters (leave the cores on so the leaves stay together).
- Salt the cabbage. Place the cabbage quarters into a large food container or bowl. In a separate bowl, whisk the salt into 2.5 quarts of cold water until dissolved. Pour over the cabbage to cover. Put a plate on top to weigh down the cabbage under the brine, like a jar full of beans. Let it ferment for two days at room temperature.
- Drain the cabbage from the brine. Rinse it under cold water. You do not need to pat dry the leaves.
- Make the spicy pepper mixture. Add peeled and whole garlic cloves to a food processor along with cored jalapenos and sweet mini bell peppers. I work in two batches to mince everything finely. I also leave all the seeds.
- Using gloves, rub the pepper mixture over each cabbage leaf. The gloves protect your hands from stings and smells, so please use some.
- Pack the kimchi into a half-gallon or gallon jar and press down until the brine covers the cabbage. Leave at least 1 inch of headspace and let it ferment one more day. Place in the fridge for longer storage. It is best after two weeks of making.
Storage: Kimchi can be refrigerated for at least 3 months if not more. Try to use clean hands or utensils each time you remove kimchi from the jar.
Important Tips for Making Kimchi
- Use salt that is free of iodine and anti-caking ingredients that can interfere with fermentation. I like to use good-quality sea salt.
- The same goes for water, chlorinated water can also inhibit fermentation. I like to use filtered water from my faucet (we have well water). However, spring or distilled water will work too.
- Make sure to submerge the cabbage in the salty brine to prevent harmful bacteria. The brine promotes the growth of good bacteria.
- Use a food processor or blender to pulse all the peppers, saving you time from all that chopping.
- Please use gloves when handling any type of hot peppers; you don’t want your hands to burn after slicing (like removing the cores).
- Choose a firm head of napa cabbage without blemishes or brown spots. Avoid wilted heads of cabbage for the best results.
- Don’t overdo the garlic; it can make the kimchi bitter.
- Keep the kimchi under the natural juices when storing in the fridge for longer storage.
Q&A
Does Kimchi Go Bad?
Yes, Kimchi can go bad if prepared or stored improperly. Due to its fermentation process, it tends to have a longer shelf life. However, it can become sourer over 6 months. Signs of Kimchi spoiling include mold or an off smell.
How Long Does Kimchi Last in the Fridge?
Homemade kimchi can last 3-6 months in the fridge after fermentation.
Is Kimchi Spicy?
This kimchi recipe is mild in heat but does have a spicy aftertaste. If you prefer a milder taste, scale down on the hot peppers, or vice versa, add more.
How To Eat Kimchi:
After you make this easy kimchi recipe, you may wonder how to use it. Leftovers are best stirred into fried rice or umami-flavored noodles. I would even go the extra mile and mix in fresh cucumbers and onions to make a salad. Kimchi is often enjoyed with ramen soup, stew, or Asian dishes like Beef Bulgogi. Here are more ideas to serve Kimchi;
- Kimchi and rice: plain, white, short-grain sticky rice can be so satisfying.
- It also goes well with potato dishes like these Potato Wedges or Mashed Potatoes.
- Serve alongside grilled meats like Pork Kabobs or any Korean-inspired dishes.
- We had kimchi as our Thanksgiving side; believe it or not, some of the family members gathered were craving this kimchi.
Simple Kimchi Recipe
Equipment
- cutting board and knife
- large food container (to fit a plate in order to weigh down the kimchi)
- gloves
- half-gallon or one-gallon jar
- fermenting weights (for longer storage)
Ingredients
Ingredients:
- 2 heads napa cabbage (medium-sized)
- 250 grams salt (about a heaping cup)
- 2.5 quarts cold water
Pepper Mixture:
- 24 oz sweet mini bell peppers (cores trimmed)
- 2-3 jalapeno peppers (cores trimmed)
- 1 head garlic (peeled)
Instructions
Directions:
- Cut the napa cabbage lengthwise into quarters (keeping the cores intact for easier handling). Place in a large bowl or food container.
- Meanwhile, dissolve the salt in cold water in a separate bowl. Pour the salt brine over the cabbage and weigh it down, with something heavy. Let it sit at room temperature for 2 days.
- After fermentation, drain the cabbage quarters from the brine and rinse off the salty brine with cold water. Make the spicy red pepper mixture.
- To make the pepper mixture, combine the garlic, sweet bell peppers, and jalapeno peppers in a food processor or blender and pulse to finely mince everything.
- Rub the pepper mixture between every cabbage leaf and stack it into a large glass gallon jar. Press the kimchi down until the brine covers the cabbage.
- Let it stand at room temperature for 1-3 days. Then, store it in the fridge for up to six months.
Notes
- Keep stirring the salt until it fully dissolves. In cold water, this will take longer, but it will eventually dissolve.
- For more of an authentic Korean Kimchi, use 2 Tablespoons of Gochugaru (Korean chili powder) instead of the jalapeno peppers.
- For milder Kimchi, use two jalapenos. You could substitute 3-5 large red bell peppers if you don't have mini bell peppers.
- Kimchi keeps well in the fridge 3-6 months.