Fermented Kimchi
Napa cabbage salted, drained, and packed with a fiery paste of gochugaru, garlic, ginger, and fish sauce, then left to ferment at room temperature until it develops that unmistakable sour-spicy funk. The perfect winter ferment — makes use of cold-storage cabbage and delivers probiotics when you need them most.
Ingredients
🌱 From Your Homestead
- napa cabbage (1 large head, about 2 lbs)
- green onions (4)
- garlic (8 cloves)
- fresh ginger (1-inch knob)
🛒 From the Store
- gochugaru Korean red pepper flakes (3 tbsp)
- fish sauce (2 tbsp)
- sugar (1 tsp)
- kosher salt (3 tbsp for brining)
- rice flour (1 tbsp, optional for paste)
- wide-mouth quart mason jars
How to Make It
- Gather your ingredients: napa cabbage (1 large head, about 2 lbs), green onions (4), garlic (8 cloves), fresh ginger (1-inch knob), gochugaru Korean red pepper flakes (3 tbsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: napa cabbage (1 large head, about 2 lbs), green onions (4), garlic (8 cloves).
- Salt the cabbage for 2 hours, turning every 30 minutes — the leaves should bend without snapping when ready. Rinse three times to remove excess salt, then squeeze out as much water as possible before mixing in the paste. Wet cabbage dilutes the flavor.
- Cook for approximately 45 min + 1–2 weeks ferment. Adjust to taste and serve 32 portions.
- Plate, enjoy, and share with your household!
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