Step into the world of kimchi! Kimchi is Korean fermented vegetables (cabbage). This easy recipe is specially designed for beginners, with no experience in home fermentation. All you need is a little curiosity and a handy pickle press. It makes making your own kimchi 10 times easier. Get ready for a beginner-friendly fermentation adventure, with crispy Chinese cabbage and a delicious blend of spices. Get ready to kimchi-fy your life!
Side dishFermented food8 servings15 minutes preparation24 hours waiting1 hour soaking
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.
This is how you make it
In a large bowl, mix the pieces of Chinese cabbage and sea salt. Crush the cabbage with your hands to distribute the salt evenly.
Make the kimchi paste. Press the garlic. Grate the ginger. Mix them together with the chili flakes, vegan Worcestershire sauce, and genmai su.
Add the cabbage to the kimchi paste and mix everything well with your hands or a spoon.
Place the cabbage and kimchi paste in the pickle press. Put the lid on the pickle press and let it ferment at room temperature for 24-48 hours.
If you want to add an authentic spiciness to your kimchi, try to find gochugaru, which are Korean chili flakes. Gochugaru is milder in taste and has a coarser texture compared to regular chili flakes. If using gochugaru, use about one-third more than the amount specified in the recipe.
Store the kimchi in the refrigerator for up to 4 days.
The fermentation time can vary. Taste the kimchi after a certain number of hours to adjust it to your liking. When using a pickle press, it's common to ferment for up to 7 days.