Prep: 20 minutes
3-4 days to ferment
Cold weather means harvesting cabbage at Morningside Urban Farm, where our Community Health and Outreach team grows a variety of Chinese cabbage types like Tokyo Bekana. All are high in vitamin C, and all are perfect for making your very own homemade kimchi.
If you're a fan of Korean cuisine, you're likely well acquainted with this staple side dish. And if you've never tried kimchi before, then now is the time with this simple recipe from Angela Charlton, R.D.-N. (because freshly homemade is always best).
Like other fermented foods, kimchi is a probiotic powerhouse. It's salty, spicy and savory all at once—try it stirred into fried rice, scrambled with eggs or on top of soup or a grain bowl (or just enjoy it straight from the jar).
1 head cabbage, roughly chopped
1/4 cup salt
1 daikon radish, sliced
1 teaspoon chili pepper
1 teaspoon sugar
1 clove garlic, minced
1 tsp fresh ginger, minced
2 scallions, sliced
- In a large glass container, toss cabbage with salt.
- Cover and set aside for 2-3 hours, until cabbage becomes soft.
- Combine remaining ingredients.
- Rinse and drain cabbage, then return to glass container. Add the other ingredients.
- Cover and set aside in a cool place to ferment, for 3-4 days.
- Afterward, keep refrigerated.