Homemade Kimchi

Once upon a time, I auditioned for one of those reality food shows, and my kimchi spring rolls got me to the next level of auditions (If you haven’t tried them yet, I posted a budget-friendly version here on the blog!) Why would a recipe like that get me flown to Los Angeles, you ask? Well, the judge asked me how I made my kimchi, and apparently, I aced his test; it’s not simply pickled; it’s fermented! I’ve always loved fermented foods, and this Homemade Kimchi is easy, vegan, budget-friendly perfection—the longer it sits, the better it gets! However, the process is super important, so let’s dive in!

Easy Recipe for Homemade Kimchi

Kimchi is a spicy, tangy, and veggie-packed Korean side dish made by fermenting fresh vegetables (think of it like pickles with a probiotic boost!). Instead of vinegar, the magic happens through lacto-fermentation, where good bacteria (the kind that’s great for your gut) naturally preserve the veggies and build the signature sour-savory flavor. I love serving it on rice bowls, tucked into wraps, or eaten straight from the jar as a quick snack.