Kimchi einfach selber machen

Kimchi made easy

Why is kimchi good for you?
Lactic fermentation preserves many nutrients and creates beneficial lactic-acid bacteria that support a balanced gut microbiome. Regular consumption may aid digestion and help the immune system — naturally, without additives.

Prep time: ~25 minutes
Fermentation: ~20 days total
Yield: ~10 servings

Ingredients

  • 1 large napa cabbage (about 1–1.5 kg)

  • 2–3 carrots

  • 1 white radish/daikon (about 300–400 g)

  • 1 bunch spring onions (scallions)

  • 1 small onion

  • 25 g fresh garlic

  • 25 g fresh ginger

  • 1 apple

  • 2–4 tbsp chili flakes (to taste)

  • Salt: 2% of total vegetable weight (example: 1,000 g veg → 20 g salt)

  • 1 tbsp fish sauce (optional)

  • 2 tbsp soy sauce or mild miso paste (vegan alternative)

  • Optional: a pinch of nori flakes

Equipment

  • 1 × 946 ml Wide-Mouth Mason Jar

  • 1 × fermentation lid with valve/airlock

  • 1 × glass weight

  • Cutting board, knife or slicer, bowl, spoon/tamper

  • Label/marker

Method

  1. Prep the veg: Cut napa cabbage into bite-size pieces (classic: larger squares). Grate or julienne carrots and daikon; slice spring onions into rings.

  2. Salt calculation: Weigh all vegetables and measure 2% salt (e.g., 1 kg veg → 20 g salt).

  3. Salt & massage: Gently massage salt into the veg until liquid is released and the mix sits in its own brine.

  4. Make the red paste: Blend garlic, ginger, onion, apple, chili flakes, fish sauce, and soy sauce/miso to a smooth paste. Add 1–2 tbsp water only if needed.

  5. Combine: Mix the paste thoroughly with the vegetables. Adjust saltiness to taste; fold in nori flakes if using.

  6. Pack the jar: Layer firmly into a clean jar (e.g., 946 ml). Press each layer down so liquid rises and covers the veg. Leave ~3 cm headspace. Place the glass weight so everything stays below the brine.

  7. Seal & label: Fit the fermentation lid, and label with contents and date.

  8. Kick-off phase: Keep 5–7 days at room temperature to start fermentation.

  9. Cool maturation: Move to a cooler place/the fridge to slow acid development.

  10. Taste & enjoy: After 2–3 weeks, taste. If the flavor suits you, it’s ready.

Storage: In the fridge — ideally vacuum-sealed — kimchi keeps aromatic and stable for several months. Always use clean utensils and push remaining veg back under the brine.

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