Kimchi is an excellent addition to many dishes, especially rice dishes. Kimchi adds a boost of flavour. It can also be used as an ingredient in pancakes, ramen noodles, stir-fry, and a topping for anything from a vegan hot dog to pizza!

Kimchi is a fermented food made from cabbage and other vegetables that is good for your gut health and improves the microbiome of your intestinal tract. It’s the South Korean version of sauerkraut. Gut health is essential in overall health, and we are learning just how important it is.

My daughter-in-law shared her mom’s Kimchi recipe with me, so I’m fairly new to making it. There are many versions of Kimchi, but this one is a standard, fool-proof version. Her mom recommended I add daikon to my next batch!

PREP TIME: 60 minutes

FERMENTATION TIME: 48 hours

2 medium-sized Napa cabbage

1 bunch of green onion

2 tablespoons cooked rice mixed with 2-3 tablespoon water

2 tablespoons sugar

1 medium onion cut into quarters

1/2 a medium onion

5 -7 garlic cloves

2 teaspoon ginger

1/2-1/3 cup soy sauce

3/4-1 cup salt, coarse

1 cup Korean ground red pepper

Directions

• Tear cabbage leaves apart and rinse.

• Chop cabbage leaves into bite-size pieces. When you have approximately 1/3 of the leaves chopped, sprinkle with 1/3 of the salt and mix. Repeat this process two more times until all cabbage is chopped.

• Let chopped leaves sit for 30 minutes to wilt.

• Add the rest of the ingredients into a blender or food processor. Mix until paste forms.

• Leave the water accumulated with the cabbage leaves in the bowl (this will make the brine).

• Put on gloves for the next step! Slowly add the spice paste to cabbage leaves and mix with your hands until the desired flavour is achieved.

• Place mixture into sealable containers. Leave at room temperature for 24 - 48 hours. Do not place it in direct sunlight.

• Refrigerate the containers after the required time at room temperature. Kimchi is ready to be eaten now but will continue to ferment in the fridge.

• Kimchi can be stored in the fridge for up to a few months. The taste of the Kimchi will change over time, and you will discover your preference for what time frame tastes best for you.

I’ve made a video with my daughter-in-law making kimchi! You can watch as we go through all the steps in the recipe.