Authentic kimchi recipe of Komatsuna! You will learn how to make authentic kimchi easily!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce provides umami flavor while being plant-based.

red pepper flakes

🥗Healthier: gochugaru

💰Cheaper: paprika

Paprika can add color and mild flavor.

Wash the komatsuna thoroughly.

Cut off the stems of the komatsuna and weigh it; it should be 534 grams.

Calculate 8% of the weight for salt, which is 42 grams.

Sprinkle salt over the komatsuna, ensuring to cover both the leaves and stems.

Wrap the salted komatsuna and press it down, leaving it to sit for 2 hours, turning it halfway through.

After 1 hour, check the komatsuna and see the water released; turn the top and bottom and wait another hour.

Prepare the kimchi paste by mixing grated apple, grated ginger, salted shrimp, salted squid, sugar, and red chili pepper powder.

Once the komatsuna is ready, rinse off the excess salt.

Mix the komatsuna with the kimchi paste until well coated.

Transfer the kimchi to a container and let it ferment at room temperature for 2-3 days before refrigerating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens