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!  

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.

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.
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 ½ hours, turning every 30 minutes. Then drain and rinse thoroughly.
3. Meanwhile, prepare the porridge: In a saucepan, combine ¼ cup sweet rice flour, 1 ½ 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.
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.
5. Transfer this in a big bowl then add the porridge and chili powder. Mix until well combined.
6. Add the sauce to the drained cabbage, daikon radish, and onion leeks and mix well.
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.

Print Review

How to make Kimchi

5 from 6 votes

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

Prep Time: 30 mins

Cook Time: 10 mins

Fermentation 3 d

Total Time: 3 d 40 mins

Course :Side Dish

Servings =4

Print Recipe Rate this Recipe

Ingredients

 

1x2x3x

US CustomaryMetric

• 1 (about 1 pound) Napa cabbage
• ¾ cup salt
• 1 medium daikon radish - julienned
• 1 cup onion leeks - cut diagonally

KIMCHI PASTE

• ½ cup fish sauce
• 5-7 cloves garlic
• 2 tablespoons ginger
• 1 medium onion
• ½ cup chili flakes - or chili powder

PORRIDGE

• 1 ½ cups water
• ¼ 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 ½ hours, turning every 30 minutes. Then drain and rinse thoroughly.
• Meanwhile, prepare the porridge: In a saucepan, combine ¼ cup sweet rice flour, 1 ½ 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 it’s already being fermented. Transfer the jar to the fridge to slow the fermentation and this can be eaten or stored for months.

Nutrition

Calories: 90kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 1164mgPotassium: 303mgFiber: 2gSugar: 7gVitamin A: 65IUVitamin C: 22.3mgCalcium: 45mgIron: 0.6mg

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