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Make fresh kimchi at home and you won’t ever buy it again from your grocery store! Kimchi is a staple of Korean cuisine, a napa cabbage fermented with Korean radish in a delicious spicy seasoning paste. This recipe is easy to make, super addictive, and most importantly full of flavors!
Have you ever wondered how to make fresh kimchi at home? Does it look difficult to you? Well in fact not that much! There are different ways to make traditional kimchi however I will show you what is for me the quickest way. Aside brining time, preparing this kimchi will take you 30 minutes at most.
This way you’ll always have FRESH KIMCHI in your fridge, ready to serve with a fabulous dolsot bibimbap, your favorite bulgogi. or even a delicious doenjang jjigae just like at the restaurant!
Kimchi doesn’t necessarily have to be served as a side dish, you can also use it as a filling such as in my Korean folded kimbap or make some super crispy kimchi pancakes. It’s also perfect to accompany or use as a filling for Korean rice balls (jumeokbap).
What is kimchi?
In Korean, kimchi (김치) refers to any vegetable that has been brined, seasoned then fermented. The most common type of kimchi is the one made with napa cabbage however there are hundreds of types of kimchi made with different vegetables.
Back at the time, kimchi was stored in large earthenware jars and buried underground for aging until spring arrives. You will see this in some Korean dramas such as Crash Landing on You (one of my favorite recent dramas). Nowadays, you can purchase some airtight containers that are made to ferment kimchi and prevent any smell from spreading around your refrigerator.
Napa cabbage kimchi is known for its health benefits. Kimchi is full of probiotics, consuming these healthy bacteria can help maintain healthy digestion, boost your immune system, reduce inflammation and even slow down aging.
Typically napa cabbage kimchi is made by brining a napa cabbage with coarse sea salt, the cabbage is then seasoned together with Korean radish in a chili paste. The cabbage is then left to ferment for 2 days at room temperature and then 2 weeks in the refrigerator.
Why is kimchi healthy?
Ingredients
- napa cabbage
- Korean coarse sea salt
- For making kimchi, it’s best to use Korean coarse sea salt rather than regular coarse sea salt. Korean coarse sea salt has a specific texture and mineral content that enhances the fermentation process and flavor of the kimchi. Regular coarse sea salt may not dissolve as well and could affect the overall taste and texture of the kimchi. If Korean coarse sea salt is unavailable, you can use another type of coarse sea salt, but keep in mind it might yield slightly different results.
- DO NOT use table salt. It is not at all appropriate for fermentation.
Salted water (for soaking)
- Korean coarse sea salt
- water
Kimchi seasoning:
- cold water
- glutinous rice flour – for kimchi, you typically want to use glutinous rice flour (also known as sweet rice flour) to make the thick rice paste. Glutinous rice flour helps create a stickier texture that helps the seasoning adhere better to the cabbage leaves. Make sure you don’t mistake regular rice flour for glutinous rice flour.
- white sugar
- garlic
- ginger
- green onions – instead of green onions, you can also use Korean chives.
For kimchi, both green onions and Korean chives (known as “buchu” in Korean) can be used, but they have different flavors and textures:
- Green onions – these are commonly used in most kimchi recipes. They provide a mild onion flavor and a bit of crunch, complementing the other ingredients well.
- Korean chives – these have a more distinct, slightly garlicky flavor and are often used in specific types of kimchi, like “buchu-kimchi.” They add a unique taste and aroma to the dish.
If you want a more traditional flavor, go for Korean chives, but if they’re not available, green onions will work just fine!
- saeujot (Korean salted shrimp) – gives your kimchi a deep umami flavor, enhances the fermentation process, and contributes to the traditional salty and savory profile that makes kimchi rich and complex.
- gochugaru (Korean chili flakes) – according to how spicy you like kimchi, you can add or reduce the amount of gochugaru in your seasoning paste. DO NOT use any other type of chili other than Korean chili flakes. It will give you a totally different result and taste.
- anchovy sauce – I recommend anchovy sauce over fish sauce for more umami.
Both anchovy sauce and fish sauce can be used in kimchi recipes, but they have slightly different flavors:
- Anchovy sauce – this is often preferred in traditional Korean kimchi recipes because it has a deeper umami flavor and is specifically made for Korean dishes. It adds a distinct taste that complements the other ingredients well.
- Fish sauce – while it can be used as a substitute, fish sauce is typically milder and less salty compared to Korean anchovy sauce. Fish sauce is often lighter, with a more delicate umami flavor. Double the quantity if you use it.
Ultimately, you can choose based on your preference or what you have on hand! If you’re aiming for a more authentic taste, go for anchovy sauce.
- Korean radish – if you don’t have Korean radish on hand, I suggest omitting it rather than replacing it with daikon. However, if you still want to use daikon, it won’t completely change the flavor, it just won’t be as authentic.
If you want a traditional kimchi taste, it’s best to use Korean radish (mu – 무) because it has a distinct flavor and crunch that contributes to the overall profile of kimchi. While daikon can be used as a substitute, it has a milder taste and slightly different texture. If you’re aiming for authenticity, Korean radish is the way to go. However, if Korean radish isn’t available, daikon will still yield a tasty result, just with a slightly different flavor.
How to store kimchi?
Kimchi must be stored in an airtight container. Ideally, use airtight plastic containers specifically designed for making fermented foods. These containers not only prevent air from entering and forming mold but also keep the smell from spreading throughout your fridge.
Once the kimchi is placed in the container, cover it with plastic wrap and pat it down to eliminate any air bubbles, as air bubbles can lead to mold. Every time you take some kimchi out, make sure to replace the plastic wrap on top.
How long does kimchi last?
The fermentation process includes 2 days at room temperature and then 2 weeks in the fridge. You can eat it straight away if you like young kimchi, but the full flavors will develop only after 2 weeks. After that, the older the kimchi gets, the more sour it becomes. When using aged, sour kimchi to prepare dishes, add some sugar to counterbalance the sourness.
Kimchi is said to last for years, however I personally prefer consuming it within 2 to 3 months at most.
How to prepare kimchi?
Brining the cabbage
- Cut the end of the cabbage in half and tear it into two halves. Make an incision in each half.
- In a large bowl, mix 1 cup of Korean coarse sea salt with 10 cups of water until the salt is dissolved.
- Soak the cabbage in the salted solution, shake off excess water and place the cabbage halves in a large basin.
- Sprinkle sea salt in between each leaf, make sure to add more salt on the stems which are thicker (use about ¼ cup / 50g coarse sea salt for each cabbage halve).
- Let the cabbage rest for 3 hours. After 3 hours, turn the halves around and let them rest for another 3 hours.
- Once the 6 hours are up, rinse the cabbage in cold water 3 to 4 times to ensure all the salt is washed away.
- Tear each cabbage half where you made the incision.
- Drain the water by placing the cabbage upside down for 1 hour.
Season the cabbage
- In a pot, mix cold water and rice flour, then turn the stove on to medium heat. Stir well and add the sugar. Simmer until it reaches a thick paste. Remove from heat and pour it into a bowl. Let it cool for 30 minutes.
- Add garlic, ginger, green onion, salted shrimps, gochugaru, anchovy sauce (or fish sauce) and radish to the rice flour mixture. Mix well.
- Using gloves to protect your hands, spread the seasoning on each cabbage leaf.
Storing the kimchi
- Fold the cabbage quarters in half and place them in an airtight container, filling the container up to a maximum of 80% of its capacity. Push the kimchi down to remove any air pockets. Place plastic wrap on top of the kimchi, ensuring there are no air holes. Seal the container.
- Leave the container at room temperature for about 2 days to allow fermentation to start. After 2 days, place the kimchi in the fridge to continue fermenting. Allow it to ferment for 2 weeks; however, if you prefer young kimchi, you can start eating it right away.
- Every time you open the container, make sure to pat down the kimchi and seal it correctly to prevent mold from forming.
craving some Korean spicy food? Try these!
- Spicy Dakgangjeong – Korean Spicy Fried Chicken
- Jeyuk Bokkeum – Korean Spicy Pork
- Dakdoritang (Dakbokkeumtang) – Korean Spicy Chicken Stew
- Gochujang Garlic Bread
- Cheese Dakgalbi – Korean Spicy Chicken Stir-Fry
- Korean Spicy Pork Tacos
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Napa Cabbage Kimchi
Equipment
- Airtight plastic container
Ingredients
- 1 napa cabbage | +- 1.6 kg / 3.5 lbs cabbage is used in this recipe
- 100 g Korean coarse sea salt
Salted water (for soaking)
- 200 g Korean coarse sea salt
- 2½ L water
Kimchi seasoning:
- 250 ml cold water
- 1 tbsp glutinous rice flour
- 1 tbsp white sugar
- 10 garlic cloves , crushed with a garlic press
- ½ tbsp ginger, minced , minced
- 2 green onions , chopped into 1.2-inch (3 cm) lengths
- 2 tbsp Korean salted shrimps (saeujot – 새우젓) , chopped into a paste
- 65 g gochugaru | Korean chili flakes
- 4 tbsp Korean anchovy sauce | myeolchi aekjeot
- 200 g Korean radish , cut into julienne strips
Instructions
Brining the cabbage
- Cut the end of the cabbage in half and tear it into two halves. Make an incision in each half.
- In a large bowl, mix 1 cup of Korean coarse sea salt with 10 cups of water until the salt is dissolved.
- Soak the cabbage in the salted solution, shake off excess water and place the cabbage halves in a large basin.
- Sprinkle sea salt in between each leaf, make sure to add more salt on the stems which are thicker (use about ¼ cup / 50g coarse sea salt for each cabbage halve).
- Let the cabbage rest for 6 hours, rotating the cabbage halves every 1-2 hours. If you’re making multiple cabbages, rotate them as well, moving those on top to the bottom to ensure even brining.
- Once the 6 hours are up, rinse the cabbage in cold water 3 to 4 times to ensure all the salt is washed away.
- Tear each cabbage half where you made the incision.
- Drain the water by placing the cabbage upside down for 1 hour.
Seasoning the cabbage
- In a pot, mix cold water and rice flour, then turn the stove on to medium heat. Stir well and add the sugar. Simmer until it reaches a thick paste. Remove from heat and pour it into a bowl. Let it cool for 30 minutes.
- Add garlic, ginger, green onion, salted shrimps, gochugaru, anchovy sauce and radish to the rice flour mixture. Mix well.
- Using gloves to protect your hands, spread the seasoning on each cabbage leaf.
Storing the kimchi
- Fold the cabbage quarters in half and place them in an airtight container, filling the container up to a maximum of 80% of its capacity. Push the kimchi down to remove any air pockets. Place plastic wrap on top of the kimchi, ensuring there are no air holes. Seal the container.
- Leave the container at room temperature for about 2 days to allow fermentation to start. After 2 days, place the kimchi in the fridge to continue fermenting. Allow it to ferment for 2 weeks; however, if you prefer young kimchi, you can start eating it right away.
- Every time you open the container, make sure to pat down the kimchi and seal it correctly to prevent mold from forming.
