Homemade Kimchi Recipe: A Step-by-Step Guide

Dive into the world of fermentation with this traditional Kimchi recipe, a staple in Korean cuisine known for its spicy, tangy flavors and health benefits. This recipe will guide you through the process of making your own Kimchi at home, allowing you to customize the spice levels and ingredients to suit your palate.

2 min read

Ingredients:

  • 2 pounds napa cabbage, cored and cut into 1-inch pieces

  • ¼ cup sea salt

  • 2 cups daikon radish, cut into matchstick strips (optional, or use carrots)

  • 1 bunch scallions, trimmed and cut into 1-inch pieces

  • 1 tablespoon fresh ginger, sliced

  • 6 cloves garlic, whole

  • 1 shallot, quartered (optional)

  • 2–6 tablespoons Korean-style red pepper flakes (gochugaru)

  • 2 tablespoons fish sauce (or use vegan fish sauce, miso paste, or soy sauce)

  • 2 teaspoons sugar (or alternative like honey, brown rice syrup)

  • OPTIONAL: 1 tablespoon glutinous rice powder

Instructions:

  1. Salt the Cabbage: Reserve 1-2 outer leaves of the napa cabbage and refrigerate. Place the remaining cabbage in a large bowl, add salt, and cover with cool water. Stir until salt is dissolved. Keep submerged with a plate over the bowl, and let stand at room temperature for 6-8 hours or overnight.

  2. Prepare the Cabbage: Drain the cabbage, saving the brine. Rinse lightly, drain again, squeeze out excess water, and return to the bowl. Add the daikon radish and scallions.

  3. Make the Paste: In a food processor, combine ginger, garlic, shallot, red pepper flakes, fish sauce, and sugar. Add optional rice powder if using. Process to a thick paste.

  4. Massage: Pour the paste over the cabbage mixture. Using tongs or gloves, mix and massage the vegetables until thoroughly coated.

  5. Pack the Jar: Transfer the mixture into a large two-quart jar, leaving 1-2 inches at the top. Add a bit of the reserved brine to cover the vegetables. Place a whole cabbage leaf on top, pressing down to keep the kimchi submerged. Use a fermentation weight or a small water-filled zip lock to keep everything under the brine.

  6. Ferment: Cover the jar loosely and place it in a dark, cool spot (55F-65F) for 3-4 days. Check for fermentation bubbles by tapping the jar.

  7. Check for Fermentation: By the evening of day 3, look for bubbles indicating fermentation. If bubbles are present, it’s ready to refrigerate; if not, allow it to ferment a day or two more.

  8. Refrigerate: Once fermented, refrigerate the kimchi. It will continue to ferment and develop flavor over about 2 weeks.

  9. Maintenance: Kimchi will keep for months in the fridge as long as it remains submerged in brine. After each use, press the kimchi down under the brine.

Enjoy!

This homemade kimchi recipe not only offers a delightful culinary adventure but also introduces you to the art of traditional Korean fermentation, enhancing dishes with its unique and tangy flavor.

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