Homemade Kimchi
Crunchy, spicy, and perfectly fermented homemade kimchi that brings vibrant Korean flavors straight to your kitchen.
Ingredients
- •1 medium napa cabbage (about 2 pounds / 1 kg)
- •1/4 cup coarse sea salt or kosher salt
- •4 cups water
- •1 tablespoon sweet rice flour (or all-purpose flour)
- •1 tablespoon granulated sugar
- •3 cloves garlic, minced
- •1 teaspoon grated fresh ginger
- •1/4 cup Korean red pepper flakes (gochugaru)
- •2 tablespoons fish sauce
- •1 teaspoon salted fermented shrimp (saeujeot), minced (optional)
- •4 green onions, trimmed and cut into 1-inch pieces
- •1/2 medium daikon radish, peeled and cut into matchsticks
Instructions
- 1
Cut the napa cabbage lengthwise into quarters through the core, then cut each quarter crosswise into bite-sized pieces.
- 2
Rinse the cabbage pieces in cold water, drain, and place them in a large bowl. Sprinkle coarse salt evenly between the layers of cabbage, massaging it gently.
- 3
Pour 4 cups of water over the salted cabbage, let it sit at room temperature for 2 hours, and toss it every 30 minutes to ensure even curing.
- 4
Rinse the cabbage thoroughly under cold water three times to remove excess salt, then drain well in a colander for 20 minutes.
- 5
In a small saucepan, whisk together the sweet rice flour and 1/2 cup of water, cook over medium heat for about 3 to 5 minutes until it thickens into a paste, then stir in the sugar and let it cool completely.
- 6
In a large mixing bowl, combine the cooled rice paste, minced garlic, ginger, gochugaru, fish sauce, and fermented shrimp to form a smooth red paste.
- 7
Add the green onions and daikon radish matchsticks to the spice paste and mix well.
- 8
Add the drained cabbage to the bowl and use gloved hands to gently massage and coat every piece of cabbage thoroughly with the seasoning paste.
- 9
Pack the kimchi tightly into a clean glass jar or airtight container, pressing down firmly to eliminate air pockets and ensure the vegetables are submerged in their juices.
- 10
Leave the jar at room temperature for 24 to 48 hours to begin the fermentation process before transferring it to the refrigerator.
💡 Chef tips
- Always wear food-handling gloves when mixing the kimchi to protect your hands from the strong chili and garlic.
- Press down on the cabbage inside the jar daily to keep the vegetables submerged under the liquid and prevent mold growth.
- Store the kimchi in the refrigerator for up to 3 months; it will continue to slowly ferment and develop a deeper, tangier flavor over time.
✅ How it should turn out
The finished kimchi should have a vibrant red color, a tangy and pungent aroma, a crisp and crunchy texture, and a bold, spicy, savory flavor.