Fiery, funky, and absolutely alive with probiotic goodness. While this recipe comes from Korea, the wisdom of fermenting vegetables in salt and spice is universal — and my grandmother would have recognized it instantly.
What You’ll Need
Ingredients
- 1 medium napa cabbage (about 2 lbs)
- 1/4 cup non-iodized sea salt
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 3 green onions, sliced
- 1 teaspoon fish sauce or soy sauce
- 1 teaspoon sugar
Instructions
- Quarter cabbage and cut into 2-inch pieces. Toss with salt and let sit 1-2 hours until wilted.
- Rinse cabbage twice in cold water. Squeeze out as much liquid as possible.
- Mix garlic, ginger, pepper flakes, fish sauce, and sugar into a paste.
- Combine paste with cabbage and green onions. Mix thoroughly with gloved hands.
- Pack tightly into a clean jar, pressing down until liquid rises above the vegetables.
- Leave at room temperature 1-5 days, pressing down daily. Then refrigerate.
Grandma’s Tip
Wear gloves when mixing the pepper paste! Gochugaru will stain your hands beautifully red. Old kimchi is wonderful in stews — the sour flavor deepens beautifully over months.
Gut Health Benefits
Kimchi is one of the most studied fermented foods in the world. It contains Lactobacillus kimchi and has been shown to improve cholesterol levels, reduce inflammation, and support weight management.