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Category: > Recipes > Try This Homemade Kimchi Recipe – It Could Be Your Secret Weapon Against Fat, Aging, Diabetes, and Cancer

Try This Homemade Kimchi Recipe – It Could Be Your Secret Weapon Against Fat, Aging, Diabetes, and Cancer

Feb 14, 2017 Carly Fraser Save For Later Print

Last Updated: Oct 04, 2020

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Image via cyclotourist / Flickr

Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of cabbage, salt, vinegar, and various spices.

Although you can readily purchase kimchi in stores, it is often loaded with ingredients that aren’t beneficial to the body, and can be incredibly high in salt. By making your own, you can control how much salt you add, and you can also add other vegetables to increase flavour.

Kimchi is an excellent source of probiotics. As a result of fermentation, kimchi provides beneficial Lactobacillus bacteria that is essential for a healthy gut and digestive system.

Cabbage is already incredibly nutritious in and of itself. It is an excellent detoxifier and anti-inflammatory. Fermenting cabbage only enhances the nutrition, helping prevent diabetes, obesity, ulcers, and reducing the risk of certain types of cancer.

Some of the benefits of kimchi include:

1. Improved gut health (beneficial bacteria)
2. High levels of antioxidants (anti-inflammatory, immune strengthening)
3. Immune system strengthening
4. Reduced growth of cancerous cells
5. Slows down the aging process (thanks to high levels of antioxidants)
6. Lowers blood sugar levels
7. Weight loss (improving gut health naturally boosts metabolism to prevent weight gain or promote weight loss)

The health benefits of kimchi are endless, and consuming it should definitely be apart of your diet. The recipe below is delicious, and you can experiment by adding in other vegetables you have a strong preference for.

Homemade Kimchi Recipe

Ingredients:

– 2 heads organic napa cabbage, shredded
– 2 tbsp. sea salt
– water*
– 5 scallions, finely chopped
– 3 cloves garlic, crushed
– 1 tsp. fresh ginger
– 2 jalapeños, minced
– 2 tbsp. red chili pepper, crushed
– 1/2 onion
– 2 tbsp. raw unpasteurized honey
– 1/2 nori sheet, torn into small pieces

*Use enough water to cover the cabbage

Method:

1. Place cabbage and salt into a large bowl. Use your hands and massage salt into the cabbage until it starts to soften a bit, and then add water to cover the cabbage. Place a plate on top and weigh it down with something heavy like a jar of can or beans. Let it stand for 1-2 hours.

2. Rinse the cabbage under cold water 3 times, and drain in colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set aside for use in step 4.

3. Make the kimchi paste by combining the garlic, ginger, jalapeños, red chili pepper, onion, honey and nori.

4. Return the cabbage to the bowl along with the scallions and kimchi paste.

5. Using your handles, work the paste into the vegetables until thoroughly coated.

6. Pack the kimchi into a large mason jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with the lid.

7. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid, so just place a bowl or plate under the jar to help catch any over-flow.

8. Check the kimchi once a day, pressing down on the vegetables with a clean spoon to keep them submerged under the brine (this also helps release fermentation gases). When the kimchi tastes perfect to your liking, transfer the jar to the refrigerator. It’s good to eat right away, but its best after another 1-2 weeks.

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Filed Under: Recipes, Snacks Tagged With: easy kimchi recipe, fermented foods, fight cancer, homemade kimchi recipe, wellness

Carly Fraser

About the Author

Carly Fraser has her BSc (Hons.) Degree in Neuroscience, and is the owner and founder at Live Love Fruit. She currently lives in Winnipeg, Manitoba, with a determined life mission to help inspire and motivate individuals to critically think about what they put in their bodies and to find balance through nutrition and lifestyle. She has helped hundreds of thousands of individuals to re-connect with their bodies and learn self-love through proper eating habits and natural living. She loves to do yoga, dance, and immerse herself in nature.

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Comments

  1. Stephanie says

    Jul 15, 2017 at 9:02 am

    We are getting ready to make this recipe! I have never had kimchi but my husband has and really likes it. I was jut wondering, how many quart jars does this recipe make? Thanks!

    Reply
    • Carly Fraser says

      Jul 16, 2017 at 10:49 am

      I never measured out the quarts, but I would imagine 2-3 litres!

      Reply
  2. Carol says

    May 23, 2020 at 2:14 pm

    Hi there. Am I missing the part where a brine is made?

    Reply
    • Carly Fraser says

      May 25, 2020 at 4:37 pm

      The brine is made from the water mixed with the other spices used that are rubbed into the cabbage. You’re not physically adding a separate brine.

      Reply
      • P says

        Oct 21, 2020 at 7:55 pm

        Do you save the initial brine , after you rinse the cabbage , because otherwise there doesn’t appear to be another brine

        Reply
        • Carly Fraser says

          Nov 4, 2020 at 8:27 am

          No, you don’t save it. The Kimchi paste is all you need, and the cabbage will sweat more as you combine it with the paste and pack it in the jar. Kimchi is generally more dry than wet.

          Reply

Trackbacks

  1. The BEST Vegan Taco Recipe Made with Roasted Potatoes says:
    Dec 11, 2018 at 5:36 pm

    […] sea salt. Just about any plant-based sour cream will do here, though. And if you’re not a fan of kimchi, you don’t need to add it! I purchase my kimchi when I can’t make it, and really love the brand […]

    Reply

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