How to Make Korean Kimchi at Home

Welcome to my blog! Today, I'm excited to share a step-by-step guide on how to make traditional Korean kimchi. This spicy, tangy, and flavorful fermented dish is a staple in Korean cuisine. It's not only delicious but also packed with health benefits. Let's get started!

Ingredients:

1 medium napa cabbage

1/4 cup sea salt (for salting cabbage)

1 tablespoon sugar

1 tablespoon fish sauce (optional)

1 tablespoon soy sauce

1 tablespoon rice flour

1-2 tablespoons Korean red pepper flakes (gochugaru), depending on your spice tolerance

4 cloves garlic, minced

1-inch piece of ginger, minced

1 medium-sized carrot, julienned

4 green onions, chopped

1 small daikon radish, julienned

Step 1: Preparing the Napa Cabbage

First, cut the napa cabbage in half lengthwise, and then again into quarters. Rinse the cabbage thoroughly under cold water, making sure to remove any dirt. Sprinkle sea salt generously between each leaf, especially at the base of the cabbage. Set the salted cabbage aside in a large bowl for 2 hours, turning it every 30 minutes. This process helps to soften the cabbage and release excess moisture.

Step 2: Rinse and Drain

After 2 hours, rinse the cabbage under cold water to remove the excess salt. Make sure to rinse each leaf well, then let it drain for about 15-20 minutes in a colander.

Step 3: Prepare the Kimchi Paste

In a small pot, mix 1/2 cup of water with the rice flour and cook over low heat until it thickens into a paste. Let it cool. In a large mixing bowl, combine the cooled rice flour paste with minced garlic, ginger, sugar, soy sauce, fish sauce (if using), and gochugaru (Korean red pepper flakes). Adjust the amount of gochugaru depending on how spicy you want your kimchi. Mix everything together until it forms a paste.

Step 4: Add Vegetables

Once your paste is ready, add the julienned carrot, daikon radish, and chopped green onions to the bowl. Mix the vegetables with the paste to coat them evenly.

Step 5: Coat the Cabbage

Now it’s time to coat the cabbage! Take your drained napa cabbage and, leaf by leaf, spread the kimchi paste mixture evenly over each part of the cabbage. Make sure every leaf is well-coated with the spicy paste.

Step 6: Fermentation

Once all the cabbage is coated, pack the kimchi into an airtight jar or container. Press down firmly to remove any air pockets. Leave the container at room temperature for 1-2 days to allow fermentation to begin. After that, transfer it to the fridge. The longer it ferments, the more sour and complex the flavors will become. You can enjoy it fresh after a few days or wait for up to a few weeks for deeper flavors.

Step 7: Enjoy Your Homemade Kimchi!

Once your kimchi has fermented to your liking, it’s ready to eat! Kimchi can be eaten on its own, served as a side dish, or added to a variety of dishes like stews, stir-fries, and pancakes.

Tips:

If you prefer a vegan version, simply omit the fish sauce.

The level of spiciness can be adjusted by reducing or increasing the amount of gochugaru.

Make sure your container is airtight to avoid any unwanted odors during fermentation.

I hope you enjoyed this guide to making homemade Korean kimchi! Feel free to experiment with the ingredients and spice level to suit your taste. Happy fermenting!