How To Make Kimchi At Home

Discover the secret to making authentic, mouthwatering kimchi right in your own kitchen with our easy-to-follow recipe.

Master the ancient Korean art of fermenting and elevate your culinary skills to new heights.

Unleash the powerful health benefits of this probiotic-rich superfood, and savor the tangy, spicy flavors that can only come from homemade kimchi.

Your taste buds will thank you, and you’ll be the envy of all your foodie friends.

Here is a step-by-step tutorial on how to make a delicious homemade kimchi 

Ingredients:

• • 1 head napa cabbage

• • 1/4 cup kosher salt

• • 4-6 garlic cloves, minced

• • 1 thumb-sized piece of ginger, minced

• • 1 tablespoon granulated sugar

• • 2 tablespoons fish sauce (or soy sauce for a vegetarian version)

• • 1 tablespoon gochugaru (Korean red pepper flakes)

• • 4-5 green onions, thinly sliced

• • 1/2 cup julienned daikon radish (optional)

• • 1/2 cup julienned carrot (optional)

Equipment:

• • Large mixing bowl

• • Cutting board

• • Knife

• • Gloves (optional but recommended)

• • Clean jar or container with lid

Step 1: Prepare the cabbage

• • Cut the napa cabbage in half lengthwise, and then cut each half into 2-inch pieces.

• • Rinse the cabbage pieces under cold water and then place them in a large mixing bowl.

• • Sprinkle the kosher salt over the cabbage pieces and mix well, making sure every piece is coated with salt.

• • Let the cabbage sit for 2 hours, stirring occasionally.

Step 2: Make the kimchi paste

• • In a separate mixing bowl, combine the minced garlic, minced ginger, granulated sugar, fish sauce, and gochugaru.

• • Mix everything together until it forms a paste. Add a little bit of water if it’s too dry.

Step 3: Add the vegetables

• • After 2 hours, rinse the cabbage pieces under cold water to remove the excess salt.

• • Squeeze out any excess water and then return the cabbage to the mixing bowl.

• • Add the green onions, julienned daikon radish, and julienned carrot (if using) to the bowl and mix everything together.

Step 4: Mix in the kimchi paste

• • Put on gloves (if using) and add the kimchi paste to the mixing bowl with the vegetables.

• • Use your hands to mix everything together, making sure that the paste coats every piece of vegetable.

Step 5: Pack the kimchi into a jar or container

• • Transfer the kimchi to a clean jar or container with a tight-fitting lid.

• • Press down on the kimchi to pack it tightly, making sure that there are no air pockets.

• • Leave about an inch of space at the top of the jar to allow for expansion.

• • Close the lid tightly and let the kimchi ferment at room temperature for 1-2 days.

Step 6: Store the kimchi in the fridge

• • After 1-2 days, check the kimchi to see if it’s fermented to your liking.

• • Once the kimchi has reached your desired level of fermentation, transfer the jar to the fridge.

• • Kimchi will continue to ferment in the fridge, but at a much slower rate.

• • You can enjoy your homemade kimchi immediately, but it will taste even better after a few days in the fridge.

That’s it! Now you know how to make delicious homemade kimchi. You can enjoy it as a side dish, in soups, stews, or stir-fries. Remember to always use clean utensils and containers when handling kimchi to avoid contamination.