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?
- 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 it becomes thick and translucent-- about 5-7 minutes. Remove from heat and let it cool down.
- 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.
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
Printable Recipe
How to make Kimchi
Ingredients
- 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
This post was originally published in November 2016. Updated to include process images and additional information. The recipe remains the same.
Tess Gabriel Leynes says
Hi Beb!
Do you also have the recipe on how to make green mango kimchi? I think this is the latest craze in the Philippines nowadays. If you do, please publish! By the way this kimchi recipe is a hit in my family. Thanks for sharing! Stay safe and healthy always !
Bebs says
Ok Tess...I will do it as soon as possible as long as mango is still in season. Thanks for this..
Heizel Sales Canoy says
I have a question regarding the chili powder to be used, the stock i have here is the one that i have bought at sm bonus which is light brown in color, is it a different kind ? while the one that u have used as seen in ur pics is so red in color. Should i just buy at asian or imported section.?
And also about the salt, what kind should i use? rock salt or is iodized salt which is too salty?
Thanks & will wait for your reply
Bebs says
Hi Heizel, the chili you bought might have turned brown due to oxidation. It should still be fine. Rock salt is better.
Angel says
Hello po. Ask ko lng sana if may substitute po para sa rice flour? Hirap makahanap po nang rice flour dito lalo nat quarantine napo. I’m waiting for your reply po. Salamat po in advance!
Bebs says
Hi Angel, porridge is simply lugaw. Just use 1/2 cup regular rice and cook in 2 cups water. Mush it once cook and take a cup of it to add to the kimchi.
Rose says
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!
Bebs says
That is so great, Rose! Cheers to homemade Kimchi!
Cecile says
Anong ingredient po yung red color sa photos? Chili powder? Pero optional as listed po. Salamat po in advance.
Bebs says
Hi Cecile, it says chili flakes OR chili powder, (no optional ingredient on the list)
Anne says
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!
Bebs says
You are so welcome Anne!
Anne says
Hi Bebs,
Thank you! I will try this tomorrow and update you after 5 days.
Anne
Anne says
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
Bebs says
Hi Anne,
Other white variety of radish could also work, actually, any radish would do but it will still also be good even without. 🙂