Korean kimchi is a traditional fermented dish loved worldwide for its unique spicy, tangy flavor and rich nutrients. Today, we’ll guide you step by step to make authentic Korean kimchi at home.
This kimchi is perfect as a side dish, in fried rice, or as a snack on its own. Making it yourself lets us enjoy fresh, clean, and flavorful kimchi anytime!
<h3>Step 1: Prepare the Ingredients</h3>
To make about 1.5 kg of kimchi, we need the following:
<b>Main Ingredients:</b>
- 1 large napa cabbage (about 1.5 kg)
- 1/2 cup Korean red chili flakes (gochugaru, ~100 g, adjust to taste)
- 1/4 cup rice flour (about 50 g)
- 2 cups clean water (for rice slurry)
<b>Seasonings:</b>
- 10 cloves garlic
- 30 g fresh ginger
- 1 green onion, chopped into 2–3 cm sections
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- Salt for brining
<b>Optional:</b>
- 1 tablespoon toasted sesame seeds
<h3>Step 2: Prepare the Cabbage</h3>
- Cut the cabbage: Slice the cabbage in half, then cut each half into 2–3 pieces, so we have 4–6 manageable chunks.
- Salt the cabbage: Dissolve 3–4 tablespoons of salt in a large bowl of water. Soak the cabbage chunks for 1–2 hours. Turn the pieces occasionally to ensure even salt absorption. This step softens the cabbage and helps it absorb the kimchi paste later.
<h3>Step 3: Make the Kimchi Paste</h3>
<b>1. Prepare the rice slurry:</b>
- In a small saucepan, combine 1/4 cup rice flour with 2 cups water.
- Cook over medium heat, stirring constantly until it thickens into a smooth paste.
- Let the slurry cool to room temperature.
<b>2. Prepare the seasoning mix:</b>
- Mince 10 garlic cloves and 30 g ginger.
- Combine in a large mixing bowl with 1 green onion (cut), 3 tablespoons fish sauce, 1 tablespoon sugar, and 1/2 cup Korean chili flakes. Mix well.
<b>3. Combine rice slurry and seasonings:</b>
- Add the cooled rice slurry to the chili mixture. Stir thoroughly until we have a smooth, thick kimchi paste.
<h3>Step 4: Apply the Kimchi Paste</h3>
- Coat each cabbage piece: Wearing gloves, spread the kimchi paste evenly on every leaf of each cabbage piece. Make sure every part is well coated so the flavor can soak in.
- Pack into jar: Place the coated cabbage into a clean glass or ceramic jar. Press lightly to remove air pockets.
If paste remains, layer it on top of the cabbage.
<h3>Step 5: Ferment the Kimchi</h3>
<b>1. Room temperature fermentation:</b>
- Leave the jar at room temperature for 1–2 days. Warm environments speed up fermentation.
- We’ll know it’s ready when small bubbles appear on the surface and a slightly tangy aroma develops.
<b>2. Refrigerate:</b>
- Once fermented, move the kimchi to the fridge. Its flavor will continue to deepen over time. Homemade kimchi can last several weeks to months, tasting better as it ages.
<h3>Step 6: How to Eat and Serve</h3>
- Eat fresh: Enjoy the crisp, tangy flavor straight from the jar. Cold kimchi is especially refreshing.
- Cook with it: Add kimchi to fried rice, soups, pancakes, or stir-fries for extra flavor
- Pair with meals: Kimchi complements steamed rice perfectly and helps digestion. It’s a versatile, flavorful addition to any table.
<h3>Tips for Perfect Kimchi</h3>
- Fresh ingredients: Use fresh, organic cabbage for better texture and flavor.
- Adjust paste: Add lemon juice for extra tang, or increase chili flakes for more spice.
- Cleanliness: Ensure all tools and surfaces are clean to prevent unwanted fermentation.
- Fermentation safety: Don’t seal the jar too tightly. Open occasionally to release gas.
<h3>Enjoy the Kimchi Journey</h3>
Lykkers, creating kimchi at home is not just cooking—it’s an exciting flavor adventure! Over the next few days, we’ll get to taste the rich, tangy, and spicy layers of our homemade kimchi. The longer it ferments, the more vibrant and delicious it becomes. This DIY kimchi is colorful, nutritious, and perfect for adding a punch to any meal or snack. Let’s dive in and share the joy of Korean flavors together!
Traditional Homemade Kimchi Recipe (Fermented Cabbage)
Video by Dished
