Homemade Cabbage Kimchi

This homemade kimchi recipe brings bold flavor and gut-friendly benefits to your kitchen with a vibrant blend of fermented cabbage, spices, and fresh vegetables. Made with simple ingredients like garlic, ginger, soy sauce, and red pepper flakes, this traditional Korean staple is both fiery and tangy, with a touch of natural sweetness from carrots and green onions. Whether you're new to fermenting or a seasoned pro, this easy recipe offers a delicious, probiotic-rich addition to meals that supports digestion and livens up your plate.

Ingredients:

• 1 medium cabbage

• 1/4 cup sea salt

• 4 cups water

• 1 tablespoon grated ginger

• 4 cloves garlic, minced

• 1 tablespoon sugar

• 2 tablespoons soy sauce

• 1 tablespoon red pepper flakes

• 2 green onions, chopped

• 1 carrot, julienned

Instructions:

1. Cut the cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces or strips.

2. In a large bowl, dissolve the sea salt in water. Add the chopped cabbage and let it soak for 30 minutes, turning occasionally.

3. After 30 minutes, rinse the cabbage under cold water and drain well.

4. In a separate bowl, mix together the ginger, garlic, sugar, soy sauce, and red pepper flakes to create a paste.

5. Add the drained cabbage, green onions, and carrot to the paste. Mix well until the cabbage is evenly coated with the paste.

6. Pack the kimchi mixture tightly into a clean jar, leaving some space at the top for fermentation.

7. Seal the jar and let it sit at room temperature for 5-7 days to ferment, then refrigerate.

Enjoy!

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