Homemade Kimchi
A vibrant, probiotic-rich staple of Korean cuisine that brings a perfect balance of spicy, savory, and tangy flavors to any meal.
Ingredients
- •1 large Napa cabbage (approx. 2 lbs), cut into 2-inch pieces
- •1/4 cup kosher salt
- •4 cups water
- •1 tablespoon glutinous rice flour
- •1 cup water (for porridge)
- •1 tablespoon sugar
- •3 tablespoons Korean red chili flakes (gochugaru)
- •3 tablespoons soy sauce (or tamari for gluten-free)
- •1 tablespoon minced garlic
- •1 teaspoon minced ginger
- •1/2 cup thinly sliced green onions
- •1 cup julienned daikon radish
Instructions
- 1
Place the chopped cabbage in a large bowl, sprinkle with kosher salt, and toss well. Add 4 cups of water to cover, let it sit for 30 minutes, then rinse thoroughly under cold water and drain well.
- 2
In a small saucepan, whisk the glutinous rice flour with 1 cup of water over medium heat until it thickens into a translucent porridge. Stir in the sugar and remove from heat to cool completely.
- 3
In a large mixing bowl, combine the cooled porridge, gochugaru, soy sauce, garlic, and ginger to create the kimchi paste.
- 4
Add the drained cabbage, daikon radish, and green onions to the bowl with the paste. Using gloves, massage the paste into the vegetables until they are evenly coated.
- 5
Pack the mixture tightly into a clean glass jar, pressing down to remove air pockets. Leave at least an inch of space at the top.
- 6
Seal the jar and let it sit at room temperature for 24 to 48 hours to ferment, then transfer to the refrigerator.
💡 Chef tips
- Always use non-iodized kosher salt, as iodine can inhibit the fermentation process.
- Wear food-safe gloves when mixing the kimchi to protect your skin from the spicy chili flakes.
- Store in the refrigerator for up to 3 months; the flavor will continue to develop and become more sour over time.
✅ How it should turn out
The finished kimchi should have a bright red color, a pungent and garlicky aroma, and a satisfyingly crunchy texture with a complex, tangy, and spicy flavor profile.