What is the best way to store homemade kimchi?

The best way to store homemade kimchi is in a clean, airtight container in the fridge. Metal containers should be avoided as they can react with the acid. It will continue to develop in flavor while stored, and consuming it within a few weeks will yield the best texture.

Can I add other vegetables to my kimchi?

Absolutely! Feel free to add other vegetables like radishes, carrots, or cucumbers for a crunchy twist. Just keep in mind that the additional veggies should be cut similarly to the cabbage to ensure even fermentation.

What is gochugaru and can I substitute it?

Gochugaru is a Korean red pepper flake that adds both heat and flavor to kimchi. If you can't find it, you can use smoked paprika and regular chili powder, although it may alter the final taste somewhat.

How long will my kimchi last?

Homemade kimchi can last several months when stored properly in the refrigerator. However, its flavor will continue to develop, and after a week or two, it will become tangier and softer, which may not be preferred by everyone.

Can I ferment kimchi at room temperature?

Yes, you can ferment kimchi at room temperature for 1-5 days depending on your desired level of tanginess. Make sure it is in a sealed container to prevent contamination and monitor it daily.

Homemade Kimchi: 5 Simple Steps to Perfect Flavor

Ingredients

Scale

1 Large Napa Cabbage
1/4 cup Coarse Sea Salt
4 cloves Roasted Garlic
1 inch piece Ginger, peeled
1/2 cup Gochugaru (Korean red pepper flakes)
1 tablespoon Smoked Paprika (optional)
1 tablespoon Sugar
2 Green Onions, chopped
Water (for brining), as needed

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Instructions

Prepare Your Cabbage: Quarter the cabbage and slice into bite-sized pieces. Dissolve salt in enough water to submerge the cabbage and soak for 2 to 4 hours.
Create the Flavorful Paste: Blend roasted garlic, ginger, gochugaru, smoked paprika (if using), and sugar until smooth.
Mix the Ingredients: Rinse the cabbage under cool water and drain. Combine with the paste and chopped green onions, tossing until coated.

Notes

Use a clean jar to maintain flavor and don’t overstuff to allow gases to escape.

Author: vivian-brooks
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Fermenting
Cuisine: Korean
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 2g
Sodium: 300mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg