Kimchi is a traditional Korean side dish made with fermented cabbage. Not only is it super flavorful and delicious, but it’s also incredibly good for you, working as a probiotic that promotes the health of your microbiome. If you ever want to try making kimchi at home by yourself, here are some tips to help you out.
Use the Right Tools
The best way to make kimchi is to use a specialized fermentation crock, but if you don’t have one and don’t want to invest in one just yet, you can also get by with some bowls and mason jars. Just make sure everything is thoroughly cleaned and disinfected before you use it.
‘Tis the Season
The best time to make kimchi is in the fall and the winter, as it needs to be preserved in cooler temperatures. Keep your kimchi fermenting in a cool room away from any sun exposure. That will keep mold growth to a minimum.
Shorter Fermentation Time
You’ll definitely want to let your kimchi ferment for at least a week, but after that point, start checking it regularly to see how it’s doing. Don’t let it go for too long, as it will just get more and more bitter. Most of the time, about three weeks is ideal.
