{This post is sponsored by Ball® Fresh Preserving}

Kimchi is a spicy Korean side dish that is traditionally fermented, similar to sauerkraut. It is usually made with napa cabbage along with other vegetables like carrots, onions, ginger, and garlic. Korean chili flakes give it a spicy kick! Kimchi is surprisingly easy to make and so delicious!

Ball® Fermentation Kit

I’m really excited to show you this brand new Fermentation Kit from Ball® Jars! I’ve used a lot of fermentation kits over the years, but this one is definitely a new favorite.

Each Fermentation Kit includes:

• 1 Ball® Wide Mouth Quart Jar
• 1 Wide Mouth Fermentation Lid
• 1 Fermentation Spring
• 1 Package Salt for Pickling & Preserving
• 1 Recipe Booklet

The spring is used instead of a weight to hold the vegetables underneath the brine during fermentation. The flat side of the spring is placed on top of the vegetables in the jar, then the fermentation lid is screwed on, which makes the spring push the veggies down. I think this is such a great idea!

The recipe booklet is handy and includes four delicious fermentation recipes, including this kimchi recipe!

Get the Ball® Fermentation Kit here!

How to Make Kimchi

This fermented kimchi recipe is so easy to make, and absolutely delicious!

Two things I want to mention first. It’s very important to use Korean chili flakes, also called gochugaru, in this recipe, rather than any other chili flakes you might have.

I also recommend to not omit the fish sauce, unless you are vegetarian or vegan. The unique flavor of both of these traditional ingredients really give this kimchi an authentic flavor profile!

Now, on to the kimchi recipe!

First you will need to cut a two pound napa cabbage into quarters. Then remove the core and cut the cabbage quarters again lengthwise into long ribbons.

Put the cabbage ribbons into a large bowl and sprinkle them with salt. Massage the salt into the cabbage (this works best by using your clean hands), squeezing to release the liquid.

Then cover the bowl and let it stand for 1-2 hours to release some of its liquid.

Meanwhile, process the garlic, ginger, Korean chili flakes, soy sauce, and fish sauce in a food processor until a paste forms.

After the salted cabbage has sat for 1-2 hours, add the grated carrot, green onions, and chili paste.

Massage everything in the bowl to combine. Again, this works best with your hands. If you are sensitive to hot peppers on your skin, then you can wear gloves.

I like to get in there with my clean washed hands though, as that’s traditional. It’s even said that mixing the kimchi with your hands imposes a unique flavor!

If you use your bare hands, be sure to wash them well afterwards to get all of the spicy chili paste off of your skin.

Then pack the kimchi into a Ball® Wide Mouth Quart Jar, pressing it firmly down with your hands or a spoon. Leave at least 2 inches (5 cm) of headspace.

Pour any liquid from the bowl over the kimchi, pressing down firmly to help the liquid cover the cabbage. There may or may not be a lot of natural brine, but the cabbage will continue to release it as it ferments.

Place the fermentation spring on top of the kimchi, flat side down, then twist the lid on. The spring will keep the cabbage under the brine.

Wipe the jar down and cover it with a cloth. Store in a cool place for 24-36 hours.

After this time, if the brine is still not covering the cabbage by one inch (2.5 cm), remove the lid and spring and add some additional brine to cover. You can make more brine by dissolving one teaspoon Ball® Salt for Pickling and Preserving into one cup of water.

Wipe the jar rim before replacing the spring and lid, and discard any unused brine.

Check daily to make sure that the cabbage and vegetables stay under the brine.

Let the kimchi ferment for one week, then do a taste test. If you prefer a stronger flavor, you can ferment for up to two weeks total. That’s what I did and the resulting flavor was amazing!

Store the kimchi in the refrigerator for up to 6 months. Chances are it won’t last that long because it’s so delicious!

This fermented kimchi is so good, I want to put it on everything! It’s great on eggs, with rice, or added to soup or noodles.

Try making kimchi fried rice, kimchi grilled cheese, Korean kimchi tacos, or even kimchi pancakes!

It’s also just great as a simple spicy vegetable side dish! That is often how it is traditionally eaten, and I can see why. It’s that good!

More Fermented Vegetable Recipes

Here are more delicious recipes for fermented vegetables!

• How to Make Sauerkraut
• Fermented Cherry Tomatoes
• Fermented Green Tomatoes
• Fermented Asparagus with Garlic
• Fermented Cucumber Pickles
• Fermented Dilly Beans
• Fermented Garlic

If you want to learn more about fermentation, check out my favorite books on fermenting and homebrewing!