Kimchi or 김치 is truly a staple of Korean Food. When one thinks of Korean Cuisine, one would immediately associated the thought with Kimchi. It’s a fermented cabbage that is very spicy and sweet. Different regions of Korea make it different ways, but we’re going to show you the basic way of how to make kimchi.
While there are several types of kimchi, we’re going to show you how to make the most common one which is made primarily of napa cabbage. To describe it, it’s crunchy and the perfect texture.
Many Koreans love kimchi because it is a type of pallet cleanser that is so yummy! It’s used heavily in our fusion recipes and also in traditional dishes as well. You really can’t go to a Korean restaurant without being served kimchi. Well, we’re going to show you how to make restaurant quality kimchi with this super easy kimchi recipe!
Good luck and let us know how it goes!
- Prep Time: 15 minutes
- “Cook” Time: 1 hour 30 minutes
- Ferment Time: 2-5 Days
- Total Time: 3-7 days
- 2 lbs. of head napa cabbage
- 1/4 cup of sea salt
- Water (use filtered or spring water)
- 1 tbsp of grated garlic
- 1 tsp of grated ginger
- 1 tsp of sugar
- 2-3 tbsp of a mixture of 2 tbsp of fish sauce, salted shrimp paste, or combinatino of both
- 1-5 tbsp of Korean Red Hot Pepper Flakes
- 8 oz of Korean Radish
- 4 Scallions
- Cut the cabbage into quarters. You’ll need to remove the cores. Cut it so that each piece is about 2 inches wide.
- Salt the cabbage in a large bowl. Mix it a bit with your hands and then add water up to the point that it covered the cabbage pieces. Cover it with something and let it soak in the salt for about 1-2 hours.
- Now, you’ll want to rinse the cabbage for about 3 minutes under cold water. Let it drain for about 15 minutes. Rinse the bowl you used for salting and set it aside. You’ll use it again.
- Now, it’s time to make the paste. Before doing that, you’ll need to mince the garlic and ginger. Combine the garlic, ginger, sugar, and seafood flavor in a small bowl and mix it to form a nice pasty substance. Now you’ll mix in the Red Pepper Flakes. The more you add, the spicier the Kimchi will be! About 3.5 tbsp is a good middle.
- Now take the cabbage that was draining and put it back in the bowl you used to salt it. You’ll now need to cut the radish and scallions. Cut them into about 1 inch pieces. Once you do that, add it to the bowl with the paste mixture.
- Using your hands, gently mix the contents of the bowl together. Each piece should be coated with the paste pretty well.
- Now take a glass jar (regular kimchi jar) and pack the kimchi into the jar. It should be packed pretty tight, but make sure to leave about 1 inch of space from the top. Using the lid, seal it.
- Let the jar ferment in room temperature for about 2-5 days. You’ll see some bubbles forming and it may seep out of the lid. Put the jar in a big bowl to prevent mess.
- For the next couple days, check the kimchi and taste it. Depending on how ripe you like it, once you think it’s good put it in the refrigerator. You can eat it right right then and there, but it’s best after a week or two in the fridge.
- Enjoy! You’ve just made some delicious Kimchi!