Kimchi is rich in probiotics and antioxidants, promoting gut health and boosting the immune system. This kimchi is a recipe I like to prepare for my husband who comes from a Japanese immigrant family rooted in Mexico City. This is our family favorite!
Yield one 32-oz jar
4 cups Napa or green cabbage, roughly chopped
1 cup carrots, cut in julienne
1 cup radishes or daikon, sliced
2 tablespoons kosher or sea salt
5 garlic cloves, peeled
2 inches ginger, peeled and sliced
2 tablespoons Korean chili sauce or 2 chiles de arbol
1 shallot, cut in quarters
1 tablespoon fish sauce (optional)
½ cup pineapple chunks, peeled
1 cup green onion, chopped
*You’ll need a 32-oz jar and an appropriately sized fermentation weight.
Step 1: Drawing out the water
Combine in a non-reactive bowl (glass, enamel, or stainless steel) the cabbage, carrots, and radishes, and sprinkle with the salt. Massage vegetables so everything starts to soften and wilt.
Step 2: Prepare the kimchi paste
Combine garlic, ginger, chili paste, shallot, fish sauce (optional), and pineapple in a food processor. Blend into a paste. Add water if needed.
Step 3: Marinate and massage the vegetables
Put the cabbage, carrots, and radishes in a large bowl. Roughly chop the green parts of the onions and add those to the cabbage mixture. Pour the chili paste over the cabbage mixture and massage so everything is completely covered. Taste and add more chili paste if needed.
Step 4: Pack the kimchi in a jar
Pack the kimchi very tight in a clean glass canning jar, ensuring there is no oxygen between the kimchi layers. Be sure that the liquid fully covers the kimchi and that the vegetables are not in contact with the surface.
Step 4: Ferment your kimchi
Place it on a rimmed baking dish to catch any spillover. Let it sit at room temperature for 3-7 days until it is bubbly and fragrant. Once every day, be sure to release air bubbles from the lid by pressing it. If needed, pour in some additional brine to submerge all the vegetables.
Learn about the nutritional benefits of kimchi and other fermented foods from our nutritionist, Linda Illingworth.