You can also, Sesame Eggplant and Almond Butter Tofu Bowls, Cheesy Broccoli Hashbrown Bake (Oil-Free), Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Instant Pot Spaghetti Squash (20 Minutes! Thank you for this brilliant recipe! looking forward to experimenting with flavors! Thanks for all of the great recipes! I salted each time I flipped, and the cabbage seems extremely salty, even after excessive rinsing. 1. I reviewed this recipe but I forgot to rate it! Get the 1-Bowl Vegan Pumpkin Roll recipe from Minimalist Baker. Will definitely be making this again. How much does this make please? Thanks. I am a little confused about the liquid. I also love Chow chow, which sounds similar to this. Minimalist Baker - 321.04k Followers, 416 Following, 15233 pins | Simple recipes that make you feel good, requiring 1 bowl, 10 ingredients, or 30 minutes or less to prepare. ), Chewy Pumpkin Chocolate Chip Cookies (V/GF), Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Rosemary Roasted Root Vegetable Panzanella, Butternut Squash & Miso Brussels Sprouts Nourish Bowl, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes! Once the cabbage is thoroughly coated with sauce, wash hands and get your sterilized storage container(s). Happy birthday, auntie! I think I like the softness of the second jar and the fermented flavor is amazing. I made your recipe with the exception of the carrots… they seem like they would completely change the flavor of the Kimchee… other than that, you recipe was very good! What size jar should I get? I modified this recipe using miso paste red and red chili garlic sauce I do feel the amount of ginger is overpowering was looking for the tang it tasted so hot I added pineapple juice let’s see how it comes but doesn’t have the red juice and looks kinda dry Ish let’s see in three days how it looks .. I’m excited to experiment ty again minimalist baker again ur recipes never fail me. But I didn’t use pineapple juice, will that still be ok?? A good indicator of when it’s done fermenting is the smell. I can’t stand fish sauce! All eaters are welcome. That make a 3 wins! It is now included in the recipe (as Korean red chili flake). Next time, would you mind leaving a rating with your review? This is a great recipe, my friends ask me to make it for them also and even my Korean friends love it. I made this last weekend; it is incredible, thank you! But we used a quart size mason jar and a ~2 cup jar. When it gets to that stage, I make soup out of it by mixing it with some stock and adding more veggies. i just wanted to say that my batch made 1 3 cup, 2 2 cup, and 1 1cup mason jar full of kimchi. We don’t think that would work. This makes a great addition or side to any Asian dish, such as, (outermost leaves removed // well rinsed), (finely chopped or grated into matchsticks). We do a white kimchi all the time! Hi Jeanie, we haven’t experimented with any of those, so we’re not sure! Salt, when used in the right proportions, creates an environment within which we are able to better control the growth of microorganisms and have a happier ferment. Is is possible you used a smaller head of cabbage? Those giant jars are hard to come by… so, if you bring them back, she will knock $3.00 off the price… if you don’t bring it back then she won’t let you buy a big jar of it until you do! 5 stars! Thanks! This recipe is a keeper and I will make this again! Hello there, I made your kimchi this week, but for the 48 hour check in/press down as well as the next day (today), the kimchi liquid has bubbled (fermented) out of the jars and made a huge mess! If you have gloves (disposable or rubber), use them at this time as the sauce can irritate sensitive hands (I didn’t, but thought it was worth mentioning). I tend to avoid canned products and I don’t really buy fresh pineapple as I rarely eat it. The best by our experience is a blend. I’ve made lots of kimchi and never seem to get the perfect combination like the ones I buy at the store.. until now! This recipe is time intensive but sooooo worth it!! Hi Jake, the salting is just the initial time. hi Thank you! Rice flour and water helps thicken the sauce, but we didn’t find it necessary. Do I save the liquid from the cabbage and top off the jars with it? My only comment for this recipe is that I wish I’d cut up the leaves before putting them in the jar. Leave a comment it, rate it, and be sure to tag a picture #minimalistbaker on Instagram! I see from the picture… and whenever I’ve bought kimchi that it’s really packed into the jar. But the kimchi i made was too salty. They are also a great “sponge” to absorb flavor. I also add miso. That’s how much I love kimchi. Hi Jacquie, it sounds like yours was extra active! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Does that mean it’s done? If youre one of those passionate spicy food lovers, I think givng some time to research will inspire you:). Subscribe here and we’ll send you an email as new recipes are published AND our fan favorites ebook! But if you give it a try let us know how it goes! Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. I’ve just opened one of the jars (let it sit for a week) and it’s really good! So if you desire less heat, start at 3-4 Tbsp and work your way up (amounts as original recipe is written // adjust if altering batch size). I want to let you know that there are various kinds of Kimchi such as Raddish, cucumber and even “white”(no red pepper paste) Kimchies! I don’t want to discourage people from fermenting food – I just think it’s important to do it safely and not poison yourself. Ingredients. I do not use the coconut sugar or pineapple juice but instead use a couple of persimmons when available or peaches for the sauce. Hmm I’m not sure. Thankyou. Just wondering if not making a vegan version how much fish sauce to use instead? I’ve always wanted to make it myself but I’m a bit intimidated by the lengthy process. Then press down and let rest for 30 minutes. I didn’t have carrots so using daikon and carrots. I’m a tad worried about exploding kimchi! Repeat until all leaves have been salted. Easy to make with every day ingredients, good directions and excellent end product! Hi Xenja, we haven’t tried it that way, so we’re not certain! A good sign of proper fermentation is seeing little bubbles in the sauce when you press down. 1/4 cup pineapple juice (from a can) Just a heads up! or is it okay if i leave it. 2) I have a sensitive digestion tract (gasp) and am currently on the GAPS diet after a very terribly scary awful event. I’m confused. thanks! Making a second batch as we speak and had to leave a review! It looks delicious! When I first checked the kimchi, the lid flew up to the ceiling and cabbage shot out of the jar! Thanks so much for sharing! This will help prevent introduction of bad bacteria that could disrupt the fermentation process. Thank you for the recipe! Thanks Dana! My husband who is vegan and loves spice requests this monthly. Flakes provide the red pepper and WOW it is now that we want make. 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