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Fresh kimchi packed in vacuum-sealed bags, showcasing its vibrant red colour and natural ingredients, ready for fermentation.
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Kimchi in Vacuum Bags

Save space & make tasty Kimchi with vacuum-sealed bags! Ferment your favourite recipe with ease. Learn how to store your Kimchi Bag with this hack.
Prep Time30 minutes
Fermentation3 days
Total Time3 days 30 minutes
Servings: 6
Calories: 15kcal
Author: Chef Lukasz
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Equipment:

Ingredients:

  • 2 Napa Cabbage (Baechu), medium-sized - (Chinese Leaf Cabbage)
  • 0.07 oz Sea Salt (Per 3.5oz of cabbage) - (2g per 100g of cabbage)

Kimchi Paste Ingredients:

  • 2 tbsp Gochugaru (Korean Red Pepper Flakes) - or Gochujang paste (Gochujang paste is already fermented and can be used as a substitute. Skip chilli altogether for white Kimchi.)
  • 8 Garlic Cloves - minced
  • 2 tbsp Fresh Ginger - minced
  • 2 tbsp Sugar
  • 3 tbsp Fish Sauce - (skip for vegetarian version)
  • 10.6 oz Radish (Mu or Daikon) - (300g)
  • 1 Carrot, medium size - peeled and cut into matchsticks
  • 4 Scallions - (Spring onions, washed and sliced)

Optional Ingredients:

  • 1 tsp Salted Shrimp (Saeujeot) - (skip for vegetarian version)
  • 2 tbsp Soy Sauce
  • 4 tbsp Gochujang paste - is already fermented and can be used as a substitute for Gochugaru for a different flavour profile

Instructions:

  • Cut the cabbage into thirds and place them in a large container. Add the salt and mix thoroughly. Allow the cabbage to sit for approximately 3 hours, or until it becomes soft, stirring occasionally every hour.
    Fresh Chinese leaf cabbage, finely chopped and salted in a bowl, set against a clean countertop background, prepped for traditional kimchi preparation.
  • In a separate bowl, combine the minced ginger & garlic, sugar, fish sauce, and Korean red pepper flakes. Mix well to form a paste. Add in the sliced green onions, julienned daikon radish and carrot. Mix until all ingredients are well-combined.
  • Once the cabbage is ready, squeeze the liquid out and mix it with the Kimchi paste (Wear gloves)
    Fresh Chinese leaf cabbage and sliced carrots mixed with gochujang in a bowl, set up for traditional kimchi preparation.
  • Divide the Kimchi equally into vacuum sealer bags.
  • Using a vacuum sealer, securely double-seal the bags. Store them in a shaded area of your kitchen at room temperature. Allow the kimchi to ferment for at least 3 days before consuming.
    Close-up view of fresh kimchi mix inside a clear plastic bag, demonstrating the vacuum sealing process for optimal preservation.
  • After the initial fermentation, move the bags to the refrigerator. The cold will slow down the fermentation, and the kimchi will continue to develop its flavours over time.
    Vacuum-sealed bag of fresh kimchi, prepared and tightly sealed, awaiting the fermentation process, set against a clean background.

Notes:

  • Sealing for Optimal Fermentation: Ensure the bags are sealed tightly, twice, to prevent air ingress. This establishes an anaerobic environment conducive to fermentation.
  • Ideal Storage Location: Position the bags in a dimly lit area of your kitchen, maintaining room temperature. Ensure they are not exposed to direct sunlight or subjected to extreme temperatures, either too hot or too cold.
  • Regular Inspection for Integrity and Freshness: Inspect the bags frequently during the fermentation process to ensure there are no leaks or indications of spoilage.
  • Monitoring and Adjusting Fermentation Duration: The vacuum-sealed environment can speed up the fermentation process, so it's essential to monitor the bags closely. Adjust the fermentation time based on your taste preference.

Nutrition:

Serving: 100g | Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.5g | Sodium: 670mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg
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