Kimchi
June 2, 2016
This kimchi recipe from Amy Chaplin is really easy and seriously delicious. Serve with anything to add incredible flavor and to aid your gut health.

Amy Chaplin's Kimchi
This kimchi recipe from Amy Chaplin is really easy and seriously delicious. Serve with anything to add incredible flavor and to aid your gut health.
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 cups
Ingredients
- 1 medium Napa cabbage (1 3/4 pounds, outer leaves removed)
- 2 medium carrots, thinly sliced on a diagonal
- 6 radishes, thinly sliced
- 1/2 cup thinly sliced scallions (about 7 scallions)
- 2 1/2 teaspoons Celtic sea salt
- 1 (3-inch) piece ginger root, roughly chopped
- 8 large garlic cloves
- 2 tablespoons red pepper flakes
Instructions
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Quarter and core cabbage. Slice each quarter into 1-inch strips; place in a large bowl and add carrots, radishes, scallions, and salt. Toss to combine and set aside.
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Place ginger, garlic, and chili flakes in a food processor and blend until finely ground. Scrape sides and blend again. Add to bowl of vegetables and use your hands to mix thoroughly. Continue mixing and massaging vegetables for a few minutes until they become juicy and start to soften. (At this point, I always taste a little to make sure it’s just a little saltier than I want the end result to be.)
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Add a handful of vegetables to two wide-mouth jars or a crock, and pound down firmly with your fist to release any air pockets. Repeat with remaining vegetables, a handful at a time, then divide any remaining liquid from the bowl between jars, or pour it into the crock. The surface should be covered with liquid; if not, continue pushing the vegetables down until liquid rises. Press any pieces of cabbage down from the sides of the crock or jars so they are submerged as well. If you’re using two jars, fill two smaller jars or bottles with water and place them on the surface of the vegetables as a weight to keep them below the liquid. If you’re using a crock, use a small plate to hold the vegetables down and place a weight on top of the plate. Cover with a cloth to keep dust and bugs out and place in a well-ventilated, cool area. Ferment for five to seven days or for up to ten days or longer.
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Taste the kimchi after five days and then every day until the flavor is to your liking, then cover jars with a lid or transfer from crock into jars and store in the fridge. It will keep for months, and the flavor will continue to develop and strengthen over time, and the vegetables will soften.
Recipe Notes
From At Home in the Whole Food Kitchen by Amy Chaplin
Photo by Johnny Miller
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Comments 4
This is the easiest kimchi recipe I’ve found, and I can’t wait to try it. I’ll check back later and give an update!
Fantastic! Yeah, Amy’s recipes are amazing. Let me know how you enjoyed it.
I followed the recipe exactly and I don’t know what I did wrong but it is way to peppery. I like hot and spicy food but this is too much. Also what can I do now to save your? I just put it in the fridge after 4 days of fermenting. Appreciate your input
Sorry it’s too spicy Sue. I would leave it fermenting, and then eat small amounts tossed with other things to tone down the spicy hit. You could also make another batch and leave out the heat, and then once it’s fermented mix it all together and put it back in jars.