Fermented Cabbage Kimchi

I didn’t try kimchi until my late twenties, and honestly, I was a little scared of it. All that fermented cabbage talk made it sound way more complicated than it actually is. Plus, I grew up thinking anything spicy would burn my mouth off.

Turns out, making cabbage kimchi at home is pretty straightforward once you get the hang of it. Sure, it takes a few days to ferment, but most of that time you’re just waiting around. And the best part? You can control exactly how spicy it gets, so you won’t end up crying into your bowl.

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What to Serve With Cabbage Kimchi?

Kimchi is such a great side dish that adds a spicy, tangy kick to almost any meal! I love serving it alongside Korean BBQ, grilled meats, or even simple rice bowls – the fermented flavors really complement rich, savory dishes. It’s also amazing mixed into fried rice, ramen, or served with scrambled eggs for breakfast. You can even enjoy kimchi on its own as a healthy snack, or pair it with some steamed white rice and a protein like grilled chicken or tofu for a complete meal.

Storage Instructions

Ferment: Fresh kimchi needs to ferment at room temperature for 1-5 days depending on how tangy you like it. Once it reaches your preferred flavor, move it to the refrigerator where it will continue to slowly ferment and develop more complex flavors over time.

Refrigerate: Properly fermented kimchi can last in the fridge for several months when kept in a clean, airtight jar. The flavors will continue to develop and get more sour over time. Make sure to use clean utensils each time you serve it to prevent contamination.

Serve: Kimchi tastes great straight from the jar as a side dish, or you can use it in fried rice, soups, or sandwiches. If it gets too sour for eating plain, it’s perfect for cooking since the heat mellows out the strong flavors.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 80-100 g
• Fat: 62-75 g
• Carbohydrates: 140-160 g

Ingredients

• 1 tsp salt
• 10 oz fresh spinach
• 3 large eggs
• 1 cup grated cheese
• 1/2 tsp black pepper
• 1 lb dried spaghetti
• 1 tbsp unsalted butter or oil

Step 1: Prepare the Oven and Cook the Pasta

• 1 lb dried spaghetti

Preheat your oven to 350°F and bring a large pot of salted water to a boil.

Once boiling, add the dried spaghetti and cook according to package directions until al dente—you want it tender but still with a slight firmness since it will continue cooking in the oven.

Drain the pasta well and set aside to cool slightly while you prepare the other components.

Step 2: Prepare the Binding Mixture

• 3 large eggs

Crack the eggs into a bowl and whisk them together until well combined and slightly frothy.

This will help bind all the components together evenly when mixed with the other ingredients.

Set aside while you prepare the remaining components.

Step 3: Combine All Ingredients

• cooked spaghetti from Step 1
• 10 oz fresh spinach
• 1 cup grated cheese
• 1 tsp salt
• 1/2 tsp black pepper
• egg mixture from Step 2

In a large mixing bowl, combine the cooked pasta from Step 1 with the fresh spinach, grated cheese, salt, and black pepper.

Pour the egg mixture from Step 2 over top and toss everything together gently but thoroughly until the pasta is evenly coated and the spinach is distributed throughout.

I like to use my hands for this to ensure the eggs coat all the strands and the ingredients are evenly distributed—it helps you feel when everything is properly mixed without overworking the pasta.

Step 4: Prepare Pan and Transfer Mixture

• 1 tbsp unsalted butter or oil
• combined mixture from Step 3

Grease a bundt pan generously with the butter or oil, making sure to coat all the crevices and the center tube—this is crucial for easy removal later.

Pour the combined mixture from Step 3 into the prepared pan, pressing it down gently and evenly to fill all the spaces.

I find that pressing the mixture into the pan helps it hold together better as it bakes, creating a more cohesive final texture.

Step 5: Bake Until Golden

Place the bundt pan in the preheated 350°F oven and bake for 30-40 minutes, until the top is golden brown and a knife inserted into the center comes out clean.

Watch for the edges to pull slightly away from the pan, which signals that it’s fully set.

The baking time will depend on your oven, so start checking around 30 minutes.

Step 6: Cool, Unmold, and Serve

Remove the bundt pan from the oven and let it cool for about 10 minutes—this cooling time allows the structure to set enough to hold together when inverted.

Run a thin knife around the edges and the center tube to loosen the mixture, then place a serving plate on top of the pan and carefully invert it so the spaghetti cake slides onto the plate.

Slice into wedges and serve warm.