How to Make Kimchi at Home: Easy, Authentic Recipe

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is a vegetarian alternative, while salt and water can mimic the briny flavor.

Korean red pepper flakes

🥗Healthier: smoked paprika

💰Cheaper: regular chili powder

Smoked paprika adds flavor without the heat, while chili powder is more accessible.

Cut off the ends of the Napa cabbage and clean the leaves, removing any damaged parts.

Cut the Napa cabbage in half and then into quarters, removing the core.

Cut each quarter crosswise into 2-inch wide strips.

Place the cut Napa cabbage into a colander and wash off any sand.

Transfer the washed cabbage into a large bucket and sprinkle with 1 cup of salt, mixing well.

Let the cabbage sit in the salted brine for about 3 hours to release water.

Prepare traditional Korean rice porridge by bringing 4 cups of water to a medium heat and adding 4 tbsp of rice flour, stirring until it thickens.

Add 3 tbsp of sugar to the porridge and stir until dissolved, then set aside to cool completely.

Peel and cut 2 lb of Daikon radish into matchsticks and place in a bowl.

Peel and cut 2 medium-sized carrots into matchsticks and set aside.

Cut 10 scallions finely and put them in a bowl.

Roughly cut 2 onions into quarters and set aside.

Roughly cut 2 inches of ginger and set aside.

In a food processor, combine the onions, 40 garlic cloves, and ginger, pulsing until you achieve a paste.

In a large bowl, combine the cooled rice porridge, onion paste, 1 and 1/2 cups of fish sauce, and 2 and 1/2 cups of gochugaru red pepper flakes, mixing well.

Add the Daikon, carrots, and scallions to the mixture and mix everything together thoroughly.

After 3 hours, wash the Napa cabbage well and drain it, squeezing out excess water.

Transfer the cabbage to another container, leaving some at the bottom.

Gradually add the spice mixture to the cabbage, mixing well to ensure all cabbage is coated.

Using your hands (with gloves), work the spice mixture into the cabbage until thoroughly coated.

Press the cabbage down to submerge it in the juices and place a heavy plate on top, covering it with plastic and making holes for gas to escape.

Leave the kimchi to ferment at room temperature for approximately 3 days, away from sunlight or heat.

Once the kimchi reaches the desired level of pungency, transfer it into jars and store it in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens