Traditional Kimchi Recipe, Easy Step by Step Tutorial!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce is a vegan alternative, while miso provides umami flavor.

Korean red pepper flakes

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a different flavor profile, while cayenne adds heat.

Cut the napa cabbage into quarters.

Rinse the cabbage in running water.

Place in a quarter cup of korean coarse sea salt.

Pour in water and whisk until the salt is dissolved.

Sprinkle a pinch of salt over every layer of the cabbage and repeat with the rest.

Place the cabbage in the salted water and let it soak until the white part becomes soft and flexible, about 8 hours.

Rinse the napa cabbage in running water until all the salt is removed, for about three times, and drain until there is no excess water.

In a saucepan, add water and sweet rice flour, stirring constantly until the paste becomes sticky and pasty, then bring to a boil.

Let the paste come to room temperature for about 20 minutes.

In a food processor, combine garlic, ginger, korean pear, onion, anchovy fish sauce, korean salted shrimp, and korean plum syrup, blending until it becomes a paste.

In a large mixing bowl, combine the rice paste, spice and seasoning paste, and korean chili pepper flakes, whisking together.

Add scallions, korean radish, and carrot to the mixture and mix well.

Apply kimchi paste generously on every layer of the cabbage, working on one piece at a time and repeating with the rest.

Transfer the kimchi to an airtight container, using a kimchi container or plastic wrap if necessary.

Leave it at room temperature for about a day to ferment, then place it in the fridge to continue fermentation for 5 days to 1 month, depending on desired tanginess.

Continue to chill in the fridge for up to 3 months or longer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary