How to Make Kimchi: Spicy, Funky, Fermented Magic for Crunchy Moms
Kimchi is the queen of fermented foods - spicy, probiotic-rich, and bursting with flavor. Making it at home is surprisingly easy and deeply satisfying. Plus, it's a great way to sneak some gut-loving goodness into your family's meals without anyone batting an eye (except maybe from the spice).
What You’ll Need
- 1 medium napa cabbage
- 1/4 cup sea salt (non-iodized!)
- 1 tablespoon grated ginger
- 4–5 cloves garlic, minced
- 2–3 green onions, chopped
- 1 tablespoon sugar (or a squirt of maple syrup if you’re fancy)
- 2–4 tablespoons gochugaru (Korean red pepper flakes) - start low if you’re heat-shy
- Optional veggies: shredded carrot, daikon radish, or thin-sliced apple for a sweet note
The Salting Step
- Chop the cabbage into bite-sized pieces and toss it with salt in a large bowl.
- Let it sit for 1–2 hours, tossing occasionally, until it softens and releases water. Rinse it well and drain.
Make the Magic Paste
Mix together the ginger, garlic, sugar, and gochugaru in a bowl. Add a splash of water to make a paste. Add in carrots, radish, and green onions if you’re using them.
Get Your Hands Dirty (Literally)
Toss the cabbage with the paste until everything’s evenly coated. Gloves are highly recommended unless you want spicy hands and eyes later (ask me how I know).
Pack It Up
Pack the kimchi tightly into a clean glass jar or crock, pressing it down until the brine rises over the veggies. Leave about an inch of space at the top. Seal loosely or cover with a cloth.
Fermentation Time
Let it sit on the counter for 2–5 days. Taste daily. When it hits that perfect tangy-spicy balance, refrigerate it - it’ll keep fermenting slowly and stay delicious for weeks (or even months).
Crunchy Mom Pro Tips
- Use a weight or small jar to keep the kimchi submerged
- Burp your jar daily during the first few days to release pressure
- Don’t freak out over bubbles or funky smells—it’s alive, baby!
- Want it vegan? Skip the fish sauce (or use a dash of tamari or miso instead)
Why Kimchi Belongs in Every Crunchy Kitchen
Packed with probiotics, vitamins, and bold flavor, kimchi is good for your gut and your taste buds. Eat it with rice, eggs, soups, or straight from the jar like a spicy rebel.
Bottom Line
Homemade kimchi is spicy self-care in a jar. It’s bold, fermented, and wildly addictive. So go on, embrace the funk - you’ve got this.
