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Homemade Kimchi Recipe

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4.1 from 4 reviews

This traditional Kimchi recipe guides you through the time-honored process of fermenting napa cabbage with flavorful Korean seasonings. Featuring a balance of salty, spicy, savory, and tangy notes, this kimchi is a versatile and probiotic-rich side dish that develops complexity over days of fermentation. Perfect as a condiment or ingredient in various Korean dishes, homemade kimchi delivers authentic taste and satisfying crunch.

Ingredients

Vegetables

  • 2 pounds napa cabbage (large napa cabbage)
  • 2 cups daikon radish, cut into matchstick strips (optional; can substitute carrots)
  • 1 bunch scallions, trimmed and cut into 1-inch pieces

Salting

  • ¼ cup sea salt (60 grams)

Paste

  • 1 tablespoon fresh ginger, sliced (2-3 slices, peels on)
  • 6 cloves garlic, whole
  • 1 shallot, quartered (optional)
  • 2-6 tablespoons Korean-style red pepper flakes (gochugaru) or gochujang (see notes for substitution)
  • 2 tablespoons fish sauce (or vegan fish sauce, shrimp paste, miso paste, or soy sauce), more to taste
  • 2 teaspoons sugar (or alternative like honey or brown rice syrup)
  • OPTIONAL: 1 tablespoon glutinous rice powder (see notes)

Instructions

  1. Salt the Cabbage (6-8 hours): Reserve 1-2 outer napa cabbage leaves and refrigerate them for later use. Core and cut the remaining cabbage into 1-inch pieces. Place in a large bowl with the sea salt, toss well, then add enough cool water to cover the cabbage. Stir until salt dissolves. Keep cabbage submerged under a weighted plate, and let stand at room temperature for 6-8 hours or overnight, stirring once midway if possible.
  2. Prepare the Vegetables: Drain the cabbage, reserving the brine. Rinse the cabbage lightly (not excessively), drain, then squeeze out any excess water or pat dry with paper towels. Return cabbage to the bowl and add the daikon radish and scallions.
  3. Make the Paste: In a food processor, combine ginger, garlic, shallot, red pepper flakes, fish sauce, and sugar. Add glutinous rice powder if using. Pulse until a thick, well-combined paste forms.
  4. Massage the Kimchi: Using tongs or gloves, scoop the paste over the vegetables and mix thoroughly, massaging the paste into the cabbage, scallions, and radish until evenly coated.
  5. Pack the Jar: Transfer the coated vegetables into a large 2-quart jar or two quart-sized jars or a fermentation crock. Leave 1-2 inches of headspace. Add some reserved brine to cover the vegetables, pressing down so they remain submerged. Place reserved whole cabbage leaf(s) on top, pressing down to keep kimchi submerged. Use a fermentation weight, a zip-lock bag filled with water, or similar to ensure vegetables stay under the brine to prevent mold.
  6. Ferment (3-4 days): Cover the jar loosely with a lid to allow gases to escape. Place the jar in a baking dish or large bowl to catch any overflow. Store in a dark, cool place (ideally 55°F-65°F) such as a basement or lower pantry cabinet for about 3 days.
  7. Check Fermentation: On the evening of day 3, check for bubbles and fermentation activity by tapping the jar to see if bubbles rise. Also check for liquid overflow. If active bubbling is observed, move the kimchi to the refrigerator. If not, wait an additional 1-2 days until bubbles appear, especially in cooler climates.
  8. Refrigerate: Once fermentation is evident, refrigerate the kimchi. It will continue to ferment slowly and develop greater flavor over 2 weeks or more. For a fizzy brine, tighten the lid and burp weekly. For easier care, keep the lid loosely twisted to allow gas release.
  9. Maintenance: Keep the kimchi submerged in brine to prevent spoilage. It can be stored refrigerated for months, slowly fermenting and intensifying in flavor. After each use, press down kimchi under the brine and add more brine if necessary.
  10. Serve: Serve kimchi as a side dish by scooping with a slotted spoon into a bowl. Drizzle with sesame oil, sprinkle toasted sesame seeds and fresh scallions for garnish. It can also be used as an ingredient in dishes like kimchi fried rice, kimchi burritos, Seoul bowls, and kimchi soup.

Notes

  • If you don’t have Korean-style red pepper flakes (gochugaru), you can substitute with gochujang (Korean fermented chili paste) but adjust amount to taste.
  • Glutinous rice powder helps to thicken the paste and aid fermentation, but it’s optional.
  • Ensure the kimchi stays submerged under brine to prevent mold; use fermentation weights or cabbage leaves to keep it submerged.
  • Kimchi tastes best after fermenting at least 2 weeks in the refrigerator but can be eaten after initial fermentation.
  • Bubbles and some overflow are signs of healthy fermentation and are normal.
  • If mold appears on surface, remove it quickly; the kimchi below is usually still fine.

Find it online: https://marthatasty.com/homemade-kimchi-recipe/