Kimchi vegetables soaking in brine

Hello lovelies.  These are those beautiful root vegetables we’ve been talking about and they are almost gone! I decided I love them SOOO much that I would preserve them as kimchi so I can hang out with them a little longer.  This is a VERY HEALTH GIVING THING TO DO!!!!

root vegetables for kimchi

Kimchi, a fermentation process of Korean origin, goes back to the time of preservation for survival and has changed little from it’s beginnings. The pickling process is known to promote the occurrence of one of the new darling terms of healthfood, “probiotics” , and it abounds in the kimchi world!  The salty, crunchy sour taste is still amazing in so many ways, and popular among many cultures today.

So, I thought I would give you the quick 1-2-3 on getting a batch of kimchi started for you to hang out with, too!


First, we want to work with clean vegetables, so start your kimchi by scrubbing your veggies and piling them in a big bowl or basin to soak in cold water to hydrate them.  This makes them become even more super crispy and fresh.

Kimchi vegetables soaking in water

Always the question – how to slice them. Well, any way you slice it, you’re going to love kimchi!  I like to use my mandolin (fancy, I know), to get the slices thin and uniform. You can always chop your kimchi vegetables smaller when you use the kimchi in a recipe. AND I use the tops of the vegetables, the green parts, if they are fresh, because they are super nutritious, too!

slicing kimchi vegetables

Making kimchi is so easy!  After washing and cutting the vegetables, the next step is to soak the vegetables overnight at room temperature in salted water.  That’s 3 TBSP kosher salt per 4 cups of water.


Next, drain the veggies and add the chopped garlic, ginger and onion to the mix.  If it seems too salty, you can rinse it at this time, but salty is good.

mix kimchi vegetable with ginger and garlic

The kimchi can ferment at room temperature for a few days longer, or go into the refrigerator for a milder fermentation.  I recommend 3 days in the jar on your kitchen counter with a weight on top.  I use waxed paper to cover the jar and add weight to it to compress the vegetables and aid in the fermentation.


The weight on top of the fermenting veggies will help expel the air bubbles as they form during the fermentation process.  

place kimchi in jars and refrigerate

Fast forward 3 days, and here it is!!!  Beautiful, healthy, salty, crunchy kimchi root vegetables. You can dab into those jars for weeks and the flavor will continue to improve as you do.

I’ll be sending out some recipes in the coming weeks for ways to use and enjoy your kimchi, so make some, subscribe to my blog and enjoy the healthy kimchi craze!!!


%d bloggers like this: