Description

This water bath canning kimchi recipe stands out because it is simple to make and has a tangy, spicy, authentic flavor that everyone will love. If you want to have canned Kimchi on hand throughout the year, give this recipe a try!

Ingredients

Scale

4 cups water
3 lbs Napa Cabbage
1 cup Daikon radish (sliced)
3 tbsp Korean chili flakes
1/2 cup scallions (sliced)
2 tbsp fish sauce
1 tbsp sugar
1/2 cup green onion (sliced)
4 garlic cloves (minced)
1 tbsp fresh ginger (grated)
1 cup sea salt

Cook Mode Prevent your screen from going dark

Instructions

Gather 3 pounds of Napa cabbage, 1 cup of sea salt, and a selection of desired vegetables like radishes, carrots, or scallions.
Rinse the cabbage with cold water and chop it into one-inch pieces. A colander is useful here as it allows water to drain easily while rinsing the cabbage thoroughly. Slice the additional veggies into thin strips.
In a large bowl, dissolve ¼ cup of sea salt in 4 cups of water to make the brine.
Place the cabbage pieces in the brine and let them soak for about 2 hours.
Every 30 minutes, toss and turn the cabbage to ensure even brining.
After soaking, drain the cabbage and rinse it thoroughly to remove excess salt.
In a blender, combine 1 tablespoon of grated ginger, 3 to 4 cloves of minced garlic, 1 tablespoon of sugar, 2 tablespoons of fish sauce, and 3 tablespoons of Korean red pepper flakes or gochugaru.
Blend the ingredients until a smooth paste-like consistency is achieved.
Combine the rinsed cabbage, sliced vegetables, and kimchi paste in a large mixing bowl.
Use clean gloves to thoroughly mix and coat the vegetables with the paste, ensuring an even distribution.
Transfer the kimchi mixture into clean glass jars, pressing down firmly to remove air pockets and allow the liquid to rise above the vegetables.
Leave about an inch of headspace in each jar to accommodate fermentation.
Seal the jars tightly with lids and place them in a cool and dark location, like a pantry or cupboard.
Allow the kimchi to ferment at room temperature for 24 to 48 hours, depending on desired sourness.
During fermentation, burp the jars daily by loosening the lids to release built-up gases.
Taste the kimchi periodically to determine your preferred level of fermentation.
Once the desired level of fermentation is achieved, transfer the kimchi jars to the refrigerator to slow down the fermentation process.
Refrigerate for a minimum of a week before serving. The kimchi can be stored in the refrigerator for several months.
To can kimchi after fermenting it, take the prepared kimchi and begin packing it into sanitized canning jars. Use a clean spoon or your hands (wearing gloves) to press the kimchi down firmly into the jars, removing any air pockets. Ensure the kimchi is tightly packed and the liquid covers the vegetables.
Leave about ½ inch of headspace at the top of the jar.
Wipe the jar rim clean, then add the lids and rings, tightening by hand.
In a deep pan on the stove, bring enough water to a boil so that it’s 2 to 3 inches above the jar lids when submerged.
Place the jars carefully into the boiling water, ensuring they are fully submerged and 2 to 3 inches of water is over the lids.
Process the jars for 20 minutes – do not exceed 30 minutes.
Use tongs or a jar lifter to move the jars to a towel or cooling rack and let them sit. You’ll hear popping sounds as they seal.
Once the jars have completely cooled, store them in a cool, dark area.

Notes

It is recommended to store your canned kimchi for at least 3 weeks before consuming. This time allows sufficient time for the lactic acid bacteria to proliferate and create the desired tangy taste associated with kimchi.

Prep Time: 2 hours
Fermenting: 3 weeks
Cook Time: 2 hours, 30 minutes

Nutrition

Serving Size: 1 cup
Calories: 23kcal
Sugar: 1.6g
Sodium: 7.47mg
Fat: 0.8g
Saturated Fat: 0.1g
Carbohydrates: 3.6g
Fiber: 2.4g
Protein: 1.7g
Cholesterol: 0mg