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How to make Kimchi

Learn how to make kimchi with this simple recipe so you can enjoy this popular Korean delicacy at home any time!  

 

Kimchi in jars

What is Kimchi?

Kimchi is a traditional Korean fermented vegetable dish typically served as a side dish. It consists of vegetables mixed with red pepper flakes and other seasonings—which give its red color and spicy taste that is it famous for. It has a complex flavor—spicy, sour, sweet, umami—which can vary depending on the recipe.
Kimchi is prepared through fermentation, a process of preserving vegetables. It was traditionally done by storing them in large earthenware crocks or pots made from terra cotta and buried in the ground to moderate the temperature. Today, however, they are normally fermented in refrigerators.
Aside from its rich flavor and texture, it is noted for its health benefits as well. Kimchi is said to be rich in vitamins A and C. Additionally, due to its fermentation process is also rich in beneficial gut-boosting lactobacilli bacteria. Excellent probiotic food that may help conditions such as inflammation or any other digestive issues.Fresh Kimchi

 

When I think of Korean food, Kimchi is the first thing that comes to mind. This fermented or pickled, spicy napa cabbage and daikon radish is not only popular in Korea but is now also well-loved in the Philippines. And as the demand for English schools in the Philippines for Koreans continues to grow, so are the Korean restaurants and food shops. But they are not only for the Koreans who come to the Philippines but mostly for the locals who have so much fallen in love, not only with Korean telenovelas but with the Korean food as well.

The person who first introduced Korean food to me is no other than my best friend, Sharon. Unlike with other food, it was not love-at-first-bite with me and kimchi. Maybe it was the (too) pungent odor or simply too spicy for me. But Sharon just loves it! She came to know about Korean food from a Korean family friend who taught her to make authentic Kimchi. Sharon didn’t give up on trying to convert me and she succeeded. The next time was not so bad and then after a while, I started to crave it. Now I simply love it! So much that, while in Germany where Korean food is not (yet) so trendy, I  learned to make my own Kimchi and I’ve been doing so for years now.

 

 

 What are the Basic Ingredients used in Kimchi?

Kimchi is loved by many because it requires no cooking and easy to make. Aside from that, it only needs a few ingredients which include but not limited to:

Vegetables:
• Napa Cabbage
•Korean Radish
•Scallions
•Sheet Nori

Seasonings:
• Korean Red Pepper Flakes
•Cloves of Garlic
• Fresh Ginger
• Sugar
• Salt
• Fish Sauce (optional)

How to make Kimchi?

  1. Wash and cut the napa cabbage first, lengthwise into 4, removing the core and then into bite-size pieces.How to make Kimchi
  2. Soak the pieces of cabbage in a bowl of cold water then sprinkle salt. Place a small plate as a weight on top so that all pieces are completely submerged.
    Let it soak in the brine for at least 1 1/2 hours, turning every 30 minutes. Then drain and rinse thoroughly.How to make Kimchi
  3. Meanwhile, prepare the porridge: In a saucepan, combine 1/4 cup sweet rice flour, 1 1/2 cup water and sugar and mix it well. Bring to a boil over medium heat and continue to cook while stirring constantly until it becomes thick and translucent– about 5-7 minutes. Remove from heat and let it cool down.How to make Kimchi
  4. Prepare the kimchi paste by putting the ginger, onion, garlic and fish sauce in a blender or mixer and pulse until texture becomes smooth.How to make Kimchi
  5. Transfer this in a big bowl then add the porridge and chili powder. Mix until well combined.How to make Kimchi
  6. Add the sauce to the drained cabbage, daikon radish, and onion leeks and mix well.How to make Kimchi
  7. Kimchi may be eaten fresh after making or can be fermented. To ferment, put the kimchi into an air-tight sealed plastic container or glass jar. If using jars, leave some space on top as it tends to rise while fermenting. Place jar in a dark and preferably coldest part of the house. Leave it there for 3-5 days.
    On the 3rd day open the lid of the jar and if you see some bubbles with lots of liquids, or maybe sour smells, it means it’s already being fermented. Transfer the jar to the fridge to slow the fermentation and this can be eaten or stored for months.How to make Kimchi

 

What to serve with Kimchi?

To complete your Korean food experience, you can serve Kimchi with these other well-loved Korean dishes:

  • Beef Galbi – Korean BBQ Short Ribs or if you rather have it meaty, then Bulgogi is for you.
  • Gyeran Mari -lovely egg rolls with vegetables
  • Japchae – stir-fried noodles made from sweet potato starch, Dangmyeon

 

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Kimchi Recipe

How to make Kimchi

Learn how to make your own kimchi with this simple recipe so you can enjoy this popular Korean delicacy at home any time!
Print Rate
Course: Side Dish
Cuisine: Korean
Keyword: kimchi,kimchi recipe
Servings: 4
Calories: 90kcal
Author: Bebs
Prep Time: 30 minutes
Cook Time: 10 minutes
Fermentation: 3 days
Total Time: 3 days 40 minutes

INGREDIENTS

  • 1 (about 1 pound) Napa cabbage
  • 3/4 cup salt
  • 1 medium daikon radish - - julienned
  • 1 cup onion leeks - - cut diagonally

KIMCHI PASTE

PORRIDGE

  • 1 1/2 cups water
  • 1/4 cup rice flour
  • 1 tablespoon sugar

INSTRUCTIONS

  • Wash and cut the napa cabbage first, lengthwise into 4, removing the core and then into bite-size pieces.
  • Soak the pieces of cabbage in a bowl of cold water then sprinkle salt. Place a small plate as a weight on top so that all pieces are completely submerged.
  • Let it soak in the brine for at least 1 1/2 hours, turning every 30 minutes. Then drain and rinse thoroughly.
  • Meanwhile, prepare the porridge: In a saucepan, combine 1/4 cup sweet rice flour, 1 1/2 cup water and sugar and mix it well. Bring to a boil over medium heat and continue to cook while stirring constantly until becomes thick and translucent, about 5-7 minutes. Remove from heat and let it cool down before using.
  • Prepare the kimchi paste by putting the ginger, onion, garlic and fish sauce in a blender or mixer and pulse until texture becomes smooth.
  • Transfer this in a big bowl then add the porridge and chili powder. Mix until well combined. Add the sauce to the drained cabbage, daikon radish and onion leeks and mix well.
  • Kimchi may be eaten fresh after making or can be fermented. To ferment, put the kimchi into an air-tight sealed plastic container or glass jar. If using jars, leave some space on top as it tends to rise while fermenting. Place jar in a dark and preferably coldest part of the house. Leave it there for 3-5 days.
  • On the 3rd day open the lid of the jar and if you see some bubbles with lots of liquids, or maybe sour smells, it means itโ€™s already being fermented. Transfer the jar to the fridge to slow the fermentation and this can be eaten or stored for months.
Nutrition Facts
How to make Kimchi
Amount Per Serving
Calories 90 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 1164mg 49%
Potassium 303mg 9%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 7g
Protein 3g 6%
Vitamin A 1.3%
Vitamin C 27%
Calcium 4.5%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

This post was originally published in November 2016. Updated to include process images and additional information. The recipe remains the same. 

Try this simple kimchi recipe and learn to make your own kimchi at home. | www.foxyfolksy.com

 

Learn how to make kimchi with this simple recipe so you can enjoy this popular Korean delicacy at home any time! | www.foxyfolksy.com #homemade #koreandish #koreanrecipe #asianfood

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 9 Comments

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  1. HI, Bebs! I finally made this kimchi recipe and it was sooooo delish! I was very skeptical of my result because it was too spicy. However, on the third day, it has mellowed out and it tastes wonderful! I do not have to buy kimchi anymore! Thank you very much for sharing a well detailed instructions on how to prepare it. Please give my regards to Armin!

  2. Hi Bebs,
    I just opened my jar of kimchi for the first time after 5 days. I thought it’s gonna be salty because of the fish sauce content but it’s not! This is so much better than a store bought kimchi! I just noticed that the napa cabbage is a bit over however it doesn’t bother me at all. Had this with homemade seafood laksa! Thanks for the wonderful recipe!

  3. Hi Bebs,

    I love kimchi especially on a cold weather. I bought all the recipes I needed to make this except for daikon. I went to Asian shop and it’s not available. My question is, can i omit the daikon? I am located in Australia. Please help.

    Thanks,
    Anne

    1. Hi Anne,
      Other white variety of radish could also work, actually, any radish would do but it will still also be good even without. ๐Ÿ™‚

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