How To Easily Make Kimchi While Traveling

Updated: Jul 8, 2019



Homemade Kimchi


One of my absolute favorite foods is kimchi so it's fitting that it becomes my first recipe or food post. I've always been a fermented food and pickling fan, but it wasn't until I had kimchi that I realized what I had been missing out on. Kimchi is vibrant, immensely customizable, and more importantly...versatile. You can be like me and put it on all kinds of food, such as Japanese food, Chinese food, tacos, and eggs. It makes the best soup base (think jigae) and is my go to ramen base of choice. As you can see, I need a lot of this stuff and it can get expensive if you were buying it at around $7 to $10 per pint jar. Here I make 5 pint jars with just one Napa cabbage! It's insanely cheap to make and tastes far better than store bought.


I'll give you the recipe as well as a step by step guide (with pictures) to help make this as easy as possible.



Kimchi Ingredients:

  • 1 Napa Cabbage, cut in half

  • Salt for curing (1/4 C)

  • 1 medium Carrot, peeled, julienned into 3-4 inch pieces

  • 1 bunch green onions, chopped into 2-3 inch pieces

  • 1/2 onion, chopped fine

  • 1 1/2 Tbs Glutenous Rice Flour (Sweet Rice Flour)

  • 1 1/4 C Filtered Water (chlorinated water is bad for fermenting)

  • 1 Tbs Sugar

  • 1/4 C Garlic (about 10 cloves), chopped fine

  • 1/4 C Fish Sauce

  • 1 Tbs minced, peeled Ginger

  • 1 tsp salt per pint if not using Salted Shrimp, which you'd use 1 to 2 Tbs of for the entire batch!

  • 3/4 C. Gochugaru

(Optional-Recommended) 1 to 2 Tbs Salted Fermented Shrimp (Saeojeot) in place of salt per pint



Photo Instructions:



Chop and Salt the Napa Cabbage

1. Chop Napa Cabbage in half, rinse off any dirt, sprinkle with salt, getting it in between all the leaves. Let cure for 2 hours, turning cabbage every 30 minutes or so. Prep other ingredients while you wait.

2. Place chopped onion, garlic, and ginger in food processor, pulse until finely chopped.



3. Add 1/4 Cup of gochugaru, 1/4 Cup fish sauce, and 3-5 tsp of salt (or Optional: 1 to 2 Tbs of Salted Shrimp in place of 3-5 tsp of salt)


4. Peel and julienne carrots into 2 to 3 inch pieces, chop green onions into 2 to 3 inch pieces



5. Boil 1 1/4 Cup filtered water with 1 1/2 Tbs. glutenous rice flour for around 5 minutes, until it turns more translucent. At this point, add 1 Tbs. Sugar and cook for 2 minutes more. Let cool and pour rice paste into above vegetable mixture. Stir together ingredients. This is your base Kimchi paste!



6. After 2 hours of curing, rinse off salt from the cabbage, pat dry, and cut out cabbage core. Chop into squares.



7. Mix Napa Cabbage with Kimchi paste. Pack into pint jars. Pour in 1/4 Cup filtered water into left over paste after jars are filled. Swirl around to get any excess paste, pour excess into the tops of each jar, taking a chopstick and poking liquid down sides of each jar.



Kimchi capped with Fermenting Lids

8. Place Fermenting Lids on wide mouth pint jars



Kimchi fermenting outside of trailer

9. Set outside of RV for 2-4 days, until it is bubbly and a little tangy. You can than place jars in gallon freezer bags and store in the fridge (2 jars per bag, double bag it because it can stink up your fridge). It will continue to ferment slowly and get better with age.
























Quick Instructions:


  • Chop Napa Cabbage in half, rinse off any dirt, sprinkle with salt, getting it in between all the leaves. Let cure for a couple of hours, turning cabbage every 30 minutes or so. Prep other ingredients while you wait.

  • Peel and julienne carrots into 2-3 inch pieces, chop green onions into 2-3 inch pieces, and mix with 1/4 Cup of gochugaru, 1/4 Cup fish sauce, 1/4 Cup minced garlic, 1 Tbs. ginger, and half an onion, and around 5 tsp. of salt or 1 to 2 Tbs. of salted shrimp.

  • Boil 1 1/4 Cup filtered water with 1 1/2 Tbs. glutenous rice flour for around 5 minutes, until it turns more translucent. At this point, add 1 Tbs. Sugar and cook for 2 minutes more. Let cool and pour rice paste into above vegetable mixture. This is your kimchi paste.

  • When cabbage is done, rinse with water, pat dry, and chop our bottom core. Chop cabbage into squares, toss with kimchi paste.

  • Pack into jars. Use more filtered water (1/4 Cup or more as needed) to mix with remaining paste that is left behind after jars are packed. Swish water and paste around and pour into the tops of each jar to add more paste and liquid.

  • Place Fermenting Lids on wide mouth pint jars and set outside for 2-4 days, until it is bubbly and a little tangy. You can than place jars in gallon freezer bags and store in the fridge (2 jars per bag, double bag it because it can stink up your fridge).



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