Homemade Kimchi
A vibrant, spicy, and probiotic-rich fermented cabbage dish that brings the authentic taste of Korea to your home kitchen.
Ingredients
- •1 large napa cabbage (about 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 gochugaru (Korean red chili flakes)
- •1 tablespoon minced garlic
- •1 teaspoon minced ginger
- •1/2 cup thinly sliced scallions
- •1/2 cup julienned daikon radish
Instructions
- 1
Place the cabbage in a large bowl, sprinkle with kosher salt, and toss well. Add 4 cups of water to cover, let sit for 30 minutes, then rinse thoroughly under cold water and drain well.
- 2
In a small saucepan, whisk together the glutinous rice flour and 1 cup of water. Cook over medium heat until it bubbles and thickens into a thin porridge, then stir in the sugar and let cool completely.
- 3
In a large mixing bowl, combine the cooled porridge with the gochugaru, garlic, ginger, scallions, and daikon radish to create the kimchi paste.
- 4
Add the drained cabbage to the bowl with the paste and massage the mixture into the leaves using gloves until evenly coated.
- 5
Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets, leaving at least an inch of headspace at the top.
- 6
Seal the jar and let it sit at room temperature for 24 to 48 hours to begin fermentation, then transfer to the refrigerator.
💡 Chef tips
- Use high-quality gochugaru, as it is the soul of the dish; do not substitute with generic chili powder.
- Wear food-safe gloves while mixing to prevent the chili from irritating your skin.
- Store in the refrigerator for up to a month; the flavor will continue to develop and become more tangy over time.
✅ How it should turn out
The finished kimchi should have a bright red color, a pungent and savory aroma, and a perfect balance of spicy, salty, and tangy flavors with a satisfying crunch.