b.stro ceramicsb.stro ceramics

← Fermentation

Simple Kimchi

A simple kimchi with great flavor that can be assembled quickly.

Yield
1 jar or crock
Active
30–45 min
Total
Start tasting day 3–5
Effort
easy

Method

  1. 01

    Sanitize

    15–20 min

    Sanitize jar and weight in an oven at 350°F for 15–20 minutes, then let cool. Do the next steps while they cool.

  2. 02

    Salt cabbage

    Salt cabbage, massage, and rest until pliable.

  3. 03

    Mix

    Mix aromatics and gochugaru.

  4. 04

    Pack

    Toss everything together and pack into a jar or crock.

  5. 05

    Ferment

    Start tasting day 3–5

    Add weights and press until brine rises above the cabbage. Lid on and ferment at room temperature.

Notes & variations

Younger kimchi is fresher and crisper; more mature kimchi is funky and tender. pH should be around or below 4.0.

More recipes