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  • Recipe:

    Homemade Fermented Kimchee Recipe

    Homemade Fermented Kimchee
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    An easy and delicious version of Korean Kimchee. This dish will keep indefinitely in your refrigerator after the initial fermentation. All the veggies I use in this dish are organically grown.

    Recipe Instructions:

    Prepare all the vegetables and put them into a very large bowl, crock or food safe bucket, or more than one container if you need to in order to have enough room.

    When you add the cabbage, do it in layers, adding the salt as you go.

    Pound and mix the vegetables until it is very juicy.

    Pack firmly into a gallon-sized glass jar.

    Cover with cabbage leaves held down by clean rocks. The vegetables need to be kept below the liquid that rises to protect them from the air and spoilage. You can also use a food storage bag filled with water, and sealed tightly to hold the vegetables down. I would double bag the water, to be safe.

    Cover jar. Let sit at room temperature, venting the jar occasionally, for 3 days. Then refrigerate.

    When you are ready to eat some, either right away or after a week or two, remove the rocks and cabbage leaves and enjoy! Once it is refrigerated, you needn't worry about it spoiling and can leave off the cabbage leaves.

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