Kimchi is a classic Korean sauerkraut that has a spicy kick. This easy homemade recipe is a bit more mild, takes just 15 minutes of hands-on time and has many benefits from probiotics formed through lacto-fermentation.
Pound a few times with a potato masher or meat hammer (or kraut pounder) to make sure it is getting juicy. If it doesn’t look wet enough, leave for another 1/2 hour. If you’re seeing plenty of liquid, proceed to the next step.
Transfer ingredients to a clean quart-size, wide mouth jar, leaving 1" space at the top of the jar.
Press down firmly. Ideally, liquid will come up to the top of the mixture, but it's ok if it doesn't at this point.
Be sure to burp jar daily to prevent air buildup. Also, if you notice air bubbles in the mixture, open the jar and press the mixture back down to submerge it all in brine again. I like to keep the jar on a towel or in a tray to catch seeping liquids.
Taste every few days and stop the fermentation when you like the flavor and texture. (We like ours best at 5 to 7 days.)
Transfer to the refrigerator or cool storage.
Serve alongside main dish chicken, turkey, beef, or ham. Make incredible Kimchi fried rice or even serve with eggs for breakfast. Enjoy!
Homemade Kimchi: An Easy Korean Sauerkraut Recipe https://traditionalcookingschool.com/food-preparation/recipes/kimchi-korean-sauerkraut/