How to Make Traditional Kimchi: A Step-by-Step Recipe

**How to Make Traditional Kimchi: A Step-by-Step Recipe**

Making kimchi at home can seem intimidating, but with this detailed guide, you’ll be on your way to creating authentic, delicious kimchi. This Korean staple, full of vibrant flavors, spicy heat, and deep umami, pairs well with so many dishes. Here’s everything you need to know!

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### Ingredients

1. **Main Ingredients:**

- 1 medium napa cabbage

- 1/4 cup sea salt (for salting the cabbage)

- 2-3 cups water (for soaking the cabbage)

2. **Spice Paste Ingredients:**

- 1/4 cup Korean red pepper powder (gochugaru)

- 1 small daikon radish, julienned

- 4-5 green onions, chopped

- 4 cloves garlic, minced

- 1 tablespoon grated ginger

- 2 tablespoons fish sauce (optional for a richer flavor)

- 1 tablespoon soy sauce

- 1 tablespoon sugar (for slight sweetness and aiding fermentation)

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### Step 1: Preparing the Cabbage

1. **Cut the Cabbage:** Cut the napa cabbage in half lengthwise, then into quarters. Cut each quarter into smaller sections (around 2-3 inches).

2. **Salt the Cabbage:** Place the cabbage pieces in a large bowl. Sprinkle the sea salt between the leaves to help draw out moisture. Gently massage the salt into the leaves.

3. **Soak in Water:** Add water to the bowl until the cabbage is partially submerged. Let it sit for about 1-2 hours, flipping the cabbage every 30 minutes to ensure even salting. You’ll notice the cabbage becoming soft and flexible.

4. **Rinse and Drain:** After salting, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.

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### Step 2: Make the Spice Paste

1. **Combine the Ingredients:** In a separate bowl, add gochugaru (Korean red pepper powder), minced garlic, grated ginger, soy sauce, fish sauce (if using), and sugar. Mix well until you have a thick paste.

2. **Add Vegetables:** Add the julienned daikon radish and chopped green onions to the spice paste. Mix everything thoroughly to ensure even coating. The daikon radish will give the kimchi a crunchy texture.

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### Step 3: Mix Cabbage with the Spice Paste

1. **Coat the Cabbage:** Wearing gloves to protect your hands from the spice, take each piece of cabbage and coat it thoroughly with the spice paste. Make sure to get the paste between each leaf for a full, even flavor.

2. **Massage the Paste into the Leaves:** Gently massage the paste into the leaves until each piece is evenly coated. This ensures the flavors penetrate the cabbage and will intensify during fermentation.

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### Step 4: Pack the Kimchi

1. **Transfer to a Jar:** Place the coated cabbage into a clean, airtight glass jar or container. Pack it tightly to remove air bubbles, pressing down with each layer. Leave about 1-2 inches of space at the top to allow for expansion as it ferments.

2. **Seal the Jar:** Once packed, seal the jar tightly. If you’re using a jar with a loose lid, it may leak slightly as it ferments, so place it on a plate to catch any liquid overflow.

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### Step 5: Fermenting the Kimchi

1. **Leave at Room Temperature:** Allow the jar to sit at room temperature (around 18-20°C / 64-68°F) for 1-2 days, depending on your preference. Warmer temperatures speed up fermentation, while cooler temperatures slow it down.

2. **Taste Test:** After 1-2 days, open the jar and taste a small piece. If it has developed a tangy, slightly sour taste, it’s ready to be stored. If you prefer stronger flavors, leave it for an additional day or two.

3. **Refrigerate:** Once it reaches the desired taste, transfer the jar to the refrigerator to slow down the fermentation. Kimchi can continue to ferment in the fridge but at a slower rate, and it will keep for several weeks.

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### Tips for Success

- **Adjusting Spice Level:** The amount of gochugaru can be adjusted depending on your spice preference.

- **Adding Vegetables:** Feel free to add other vegetables like carrots or chives for additional flavors and textures.

- **Keeping Kimchi Fresh:** Use clean utensils when serving to keep the kimchi fresh and uncontaminated.

Enjoy your homemade kimchi as a side dish, in stews, fried rice, or even as a topping on sandwiches and tacos!