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Kimchi Recipe (How to Make Kimchi)

Kimchi Recipe (How to Make Kimchi)

Learn how to make kimchi at home with this spicy kimchi recipe, including ingredient swaps and variations.
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Prep Time 30 minutes
Cook Time 2 days
Total Time 2 days
Course Main Course, Side Dish
Cuisine Korean
Servings 16 servings
Calories 75 kcal

Equipment

  • large bowl
  • Sauce pan
  • Mason jar or fermentation crock
  • colander

Ingredients
  

FOR THE CABBAGE BRINE

  • 2 quarts unchlorinated water filtered or bottled water
  • 0.5 cup kosher salt or sea salt
  • 1 head Napa cabbage about 3 pounds; 1.3kg

TO MAKE THE KIMCHI

  • 1 carrot sliced into matchsticks
  • 1 bunch scallions end trimmed, cut into ½ inch pieces
  • 1 small daikon radish or turnip, peeled, sliced into matchsticks
  • 0.5 cup Asian pear peeled, sliced into matchsticks
  • 6 garlic cloves chopped
  • 2 tablespoons fresh grated ginger
  • 3 tablespoons glutinous rice flour
  • 1 cup gochugaru Korean chili flakes
  • 0.5 cup fish sauce
  • 3 tablespoons salted shrimp minced, as an alternative use shrimp paste or dried shrimp
  • 2 tablespoons miso paste red or white – optional

Instructions
 

BRINE THE CABBAGE

  • Whisk together the unchlorinated cold water and sprinkle salt in a large bowl.
  • Slice off the root end of the cabbage. Slice the cabbage into quarters and submerge them in the brine. Use a plate or other small weights to keep the cabbage completely submerged.
  • Set aside for 8-12 hours at room temperature.
  • Set the cabbage into a colander and drain the brine. Rinse the cabbage and squeeze out excess water using your hands. Chop the cabbage into 1 inch pieces (if desired, or leave the pieces whole).

MAKE THE KIMCHI

  • Add the cabbage to a large bowl along with the carrot, scallions, radish or turnip, Asian pear, garlic and ginger. Toss to combine.
  • Add the rice flour and 1 cup water to a sauce pan. Heat to a simmer, then whisk for 3-4 minutes until smooth and the mixture forms a smooth, loose paste.
  • Remove from heat and stir in the gochugaru. The chili flakes will bloom as the mixture cools.
  • Stir in the fish sauce, salted shrimp, and miso paste (or your other umami alternatives).
  • Pour the mixture into the cabbage and vegetables. With your hands, rub the gochugaru mixture into the vegetables, covering them as completely as possible.
  • Taste and adjust for salt or any other desired seasonings.
  • Pack the kimchi into a large mason jar (or several). Press the contents down and weigh it down with glass fermentation weights.
  • Cover with a fermentation airlock lid, or use fermentation membranes.
  • Set aside away from any sunlit areas and ferment for 1-3 days at room temperature.
  • Set into the refrigerator and let sit for 1 week to let the flavors mingle.
  • Use as desired.

Notes

Lasts 6-8 months or longer in the refrigerator. Fermentation times can vary depending on temperatures and ingredients. Judge by smell and flavor.

Nutrition

Serving: 1servingCalories: 75kcalCarbohydrates: 12gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 32mgSodium: 998mgPotassium: 416mgFiber: 6gSugar: 3gVitamin A: 5370IUVitamin C: 6mgCalcium: 78mgIron: 3mg
Keyword Cabbage, fermented, gochugaru, gochujang
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