Homemade Kimchi The Easy Authentic Way

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more nutritious, while green cabbage is often less expensive.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a budget-friendly alternative for a vegetarian option.

Cut the napa cabbage into long quarters and remove the base.

Separate the leaves and rinse them under cold running drinkable water.

Cut the cabbage into roughly 5 cm (2 in) strips.

Place the cabbage into a large clean container.

Add 60 g (3 and 1/2 tbsp) of sea or rock salt to the cabbage and work it into the leaves, salting them individually while keeping the stem intact.

Press down on the cabbage to release water and let it sit for about 30 minutes.

In a saucepan, combine 240 ml (1 cup) of water, 24 g (2 tbsp) of sugar, and 16 g (2 tbsp) of glutenous rice flour. Whisk to combine and heat on low, whisking until the mixture thickens. Remove from heat and set aside to cool.

In a blender, combine 40 g (half an onion), 40 g (2 tbsp) of peeled ginger, 50 g (half a cup) of garlic cloves, 30 ml (2 tbsp) of fish sauce, and 25 g (1 and 1/2 tbsp) of shrimp paste. Blend until smooth.

Add 60 g (1 cup) of gochugaru to the blender and blend until you have a homogenous paste without visible chunks.

Cut 80 g (3/4 cup) of carrot into thin strips and place them in a bowl.

Cut 100 g (1 carrot) of Korean radish into thin strips and add to the bowl with the carrot.

Cut 50 g (1 cup) of scallions into small logs and add them to the bowl with the other vegetables.

Put on gloves and whisk the cooled starch mixture to ensure it's smooth, then add it to the bowl of vegetables.

Add the chili paste from the blender to the vegetable mixture and mix until well combined.

Rinse the salted cabbage under cold running drinkable water to remove excess salt and brine.

Combine the rinsed cabbage with the chili vegetable mix, ensuring it's well coated.

Transfer the mixture into a sterilized glass jar, filling it to about 80% full and leaving some space at the top.

Clean the rim of the jar and place a piece of food-grade plastic wrap or a cabbage leaf on top, followed by a small weight.

Optionally, remove the lid and use a rubber glove to allow for visual observation of fermentation.

Label the jar with the date and let it ferment at room temperature (21 to 28°C or 70 to 82°F) for 3 to 5 days until desired sourness is achieved.

Store the kimchi in the fridge for up to 3 months, using clean utensils to serve.

Equipment Needed

Spice Level:

Dietary

Allergens