Homemade Fermented Kimchi
A simple, probiotic-rich kimchi made with fresh vegetables and whey, fermented to tangy perfection.
- Prep30 min
- Total30 min
- DifficultyEasy
- Servings4
This fermented cabbage dish is a staple in Korean cuisine, known for its spicy, tangy flavor and gut-friendly probiotics. By using whey as a starter, you can create a delicious homemade version that's easy to customize.
Feel free to adjust the spice level to your liking, and enjoy it as a side, in rice bowls, or atop soups and eggs. Just remember not to heat it above 116°F to preserve the beneficial enzymes and probiotics.
Ingredients
Servings
Converted amounts are rounded.
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Method
- In a food processor, mince the garlic cloves finely.
- Shred the half cabbage with a knife or a mandoline into thin strips.
- Grate the carrots using a box grater or food processor.
- Slice the green onions (or dice the red onion) into small pieces.
- In a large bowl, combine all the prepared vegetables: shredded cabbage, sliced onions, grated carrots, and minced garlic.
- Add the crushed red pepper, sea salt, and whey. Stir everything together thoroughly.
- Cover the bowl with a clean tea towel or loosely with a lid. Let it sit at room temperature for 30 minutes; the salt will draw out liquid from the vegetables.
- After 30 minutes, use a potato masher, meat tenderizer, or the bottom of a measuring cup to firmly press and smash the cabbage mixture. This helps release more juices. Repeat this process after another 30 minutes if desired.
- Once enough liquid has been released, transfer the mixture into a clean quart jar. Press the vegetables down with a spoon or your fist so they are submerged in the liquid. If needed, add a little filtered water to cover.
- Seal the jar with a clean lid and leave it at room temperature for 3 to 10 days to ferment. During the first day, press down the vegetables a few times with a clean fist or utensil to keep them submerged.
- Taste the kimchi daily. When it reaches your preferred tanginess and flavor, move the jar to the refrigerator to slow down fermentation. Label the jar with the start date.
- Serve as a condiment alongside meals, or mix into rice, soups, or eggs. Avoid heating above 116°F to preserve probiotics.
💡 Tips
- Use a clean utensil each time you press the kimchi to avoid contamination.
- If you don't have whey, you can use a tablespoon of brine from a previous batch of fermented vegetables.
- For a milder kimchi, reduce the crushed red pepper to 1/4 teaspoon.
Inspired by a recipe from Kitchen Stewardship