How to Make Kimchi: Traditional Korean Recipe

Kimchi is a staple in Korean cuisine, known for its bold flavors and health benefits. Made from fermented vegetables, primarily napa cabbage and radish, it is rich in probiotics and essential nutrients. Here’s a step-by-step guide to making traditional kimchi at home.

Ingredients

Main Ingredients:

• 1 large napa cabbage
• 1/4 cup coarse sea salt
• 4 cups water
• 1 medium radish, julienned
• 4 green onions, chopped

Kimchi Paste:

• 1/4 cup Korean red pepper flakes (gochugaru)
• 2 tbsp fish sauce or soy sauce
• 1 tbsp sugar
• 5 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp glutinous rice flour (optional, for thickening)
• 1/4 cup water

Instructions

Step 1: Preparing the Cabbage

1. Cut the napa cabbage in half lengthwise and then into quarters.
2. Dissolve sea salt in water and soak the cabbage for about 2 hours, flipping occasionally.
3. Rinse the cabbage thoroughly with cold water and drain well.

Step 2: Making the Kimchi Paste

1. In a small pot, mix the rice flour with 1/4 cup water and heat over low heat until it thickens. Let it cool.
2. In a bowl, combine red pepper flakes, fish sauce, sugar, garlic, ginger, and the cooled rice flour mixture to form a thick paste.

Step 3: Mixing the Ingredients

1. Add radish and green onions to the paste and mix well.
2. Spread the kimchi paste evenly between the layers of cabbage, ensuring full coverage.

Step 4: Fermenting the Kimchi

1. Pack the coated cabbage tightly into a clean jar or airtight container.
2. Leave it at room temperature for 1–2 days to kickstart fermentation.
3. Store the kimchi in the refrigerator for at least a week before consuming for optimal flavor.

Tips for Best Results

• Use non-iodized salt to promote proper fermentation.
• Adjust the spice level by adding more or less gochugaru.
• Kimchi tastes best after 2–3 weeks of fermentation but can be eaten earlier.

Enjoy your homemade kimchi as a side dish, in soups, or with rice! Let us know how your kimchi turns out!