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Kimchi Recipe | CraftMyMeals | CraftMyMeals

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Kimchi

koreanmediumnon-vegetariangluten-free

dairy-free

nut-free

soy-free

kosher

Kimchi

Popularity

4.0

Taste Score:9/10

A classic Korean staple of fermented napa cabbage in a spicy, savory, and tangy paste. This homemade kimchi recipe is packed with umami and probiotics, perfect as a side dish or an ingredient in countless other dishes.

Prep45m

Cook5m

Servings24

Serving:0.5 cup

22 cal

Ingredients

For 24 servings

1.2 kg napa cabbage (About 1 large head)
120 g coarse sea salt (For brining, do not use iodized table salt)
2.5 liter water (For brining)
1 tbsp sweet rice flour (Also known as glutinous rice flour)
1 tsp granulated sugar (Helps feed the fermentation)
50 g gochugaru (Korean chili flakes, adjust to taste)
60 ml fish sauce (Use a high-quality brand for best flavor)
8 cloves garlic (Minced)
1 inch piece ginger (Peeled and grated)
0.5 medium korean pear (Peeled and grated)
120 g daikon radish (Peeled and julienned)
4 stalks scallions (Cut into 1-inch pieces)

Nutrition per Serving

Calories

Protein

Carbs

Instructions

1
Brine the Cabbage (1.5 - 2 hours)
- Cut the napa cabbage lengthwise into quarters and remove the tough core. Cut each quarter crosswise into 2-inch pieces.
- In a very large bowl, dissolve the coarse sea salt in 2.5 liters of water to create the brine.
- Submerge the cabbage pieces in the saltwater. Let it soak for 1.5 to 2 hours, turning the cabbage every 30 minutes to ensure it brines evenly.
- The cabbage is ready when the thick white parts are flexible and can bend without snapping.
2
Make the Rice Porridge (5 minutes)
- While the cabbage brines, prepare the porridge. In a small pot, whisk together the sweet rice flour and 120 ml of water until no lumps remain.
- Bring to a simmer over medium heat, stirring constantly until it thickens into a smooth paste, about 3-4 minutes.
- Stir in the sugar and cook for one more minute until dissolved. Remove from heat and set aside to cool completely.
3
Prepare the Kimchi Paste (10 minutes)

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30 min

1304cal

63gprotein

About This Kimchi Recipe

This korean recipe takes 50 minutes to prepare and yields 24 servings. At 21.54 calories per serving with 1.36g of protein, it's a moderately challenging recipe perfect for side or condiment.

Fat

Fiber1g

Sodium436mg

Potassium205mg

Phosphorus33mg

Know more about our calculations

In a large mixing bowl (large enough to hold all the cabbage later), combine the completely cooled rice porridge, gochugaru, fish sauce, minced garlic, grated ginger, and grated Korean pear.

Mix thoroughly until it forms a uniform, thick red paste.

Gently fold in the julienned daikon radish and chopped scallions.

Rinse and Drain the Cabbage (20-30 minutes)

Once the cabbage is properly brined, rinse it under cold running water 3 times to remove excess salt and any debris.
Drain the cabbage thoroughly in a colander for 20-30 minutes. Gently squeeze out any remaining water to ensure the kimchi is not watery.

Combine Cabbage and Paste (5 minutes)

Wear gloves to protect your hands from the chili paste.
Add the drained cabbage to the large bowl with the kimchi paste.
Gently but thoroughly mix everything together with your hands, ensuring every piece of cabbage is evenly coated with the paste.

Pack and Ferment (1-3 days at room temperature)

Tightly pack the kimchi into a large, clean glass jar or fermentation crock, pressing down firmly to remove air pockets.
Leave about 1-2 inches of headspace at the top to allow for expansion as gases are released during fermentation.
Wipe the rim of the jar clean, seal it, and let it ferment at room temperature (out of direct sunlight) for 1 to 3 days.
Check it daily, pressing down on the kimchi with a clean spoon to keep it submerged in its brine. You should see bubbles forming, which indicates active fermentation.
Once it reaches your desired level of sourness, transfer the jar to the refrigerator. It will continue to ferment slowly and can be stored for several months.

Pro Tips

1Wear gloves when handling the kimchi paste to avoid staining your hands and irritating your skin.
2Use coarse sea salt without iodine or anti-caking agents, as these can inhibit the fermentation process.
3The fermentation time at room temperature depends on your climate. In warmer weather, it may only need 1 day; in cooler weather, it could take 3 or more days.
4Taste your kimchi daily during the room-temperature fermentation. Refrigerate it as soon as it tastes perfectly sour and tangy to you.
5For a deeper, more complex flavor, you can add a tablespoon of saeujeot (salted fermented shrimp).
6Ensure the kimchi stays submerged in its own brine during fermentation to prevent mold growth. A fermentation weight can be helpful.

Recipe Variations

Vegan Kimchi

To make this recipe vegan, replace the fish sauce with an equal amount of soy sauce, a tablespoon of miso paste, or a store-bought vegan fish sauce. The flavor will be slightly different but still delicious.

Add Other Vegetables

Feel free to add other crunchy vegetables along with the daikon radish, such as carrots (julienned) or chives.

Milder Kimchi

If you prefer less heat, reduce the amount of gochugaru by half. You can use a mild variety of gochugaru for color without intense spiciness.

Health Benefits

✨

Probiotic Powerhouse

The fermentation process creates beneficial Lactobacillus bacteria, which act as probiotics to support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.

✨

Immunity Booster

Kimchi is rich in Vitamin C, beta-carotene, and antioxidants from garlic, ginger, and chili flakes, all of which help strengthen the immune system and protect the body against infections.

✨

Nutrient-Dense and Low-Calorie

This dish is packed with vitamins A, B, and C, as well as essential minerals like iron and calcium, all while being very low in calories, making it an excellent addition to a healthy diet.

Frequently Asked Questions

How do I know when my kimchi is ready?

Your kimchi is ready to be refrigerated when it has reached your desired level of sourness. Taste it once a day during the room temperature fermentation. It should smell pleasantly sour and taste tangy. You should also see active bubbling, which indicates healthy fermentation.

Is kimchi healthy?

Yes, kimchi is very healthy. It's a low-calorie, high-fiber fermented food rich in probiotics (beneficial gut bacteria), vitamins A, B, and C, and powerful antioxidants from ingredients like garlic, ginger, and gochugaru.

How many calories are in this homemade kimchi?

A half-cup serving (about 75g) of this homemade kimchi contains approximately 25-30 calories, making it a very light and healthy side dish.

Can I make this kimchi vegan?

Absolutely. The only non-vegan ingredient is fish sauce. You can replace it with 60 ml of soy sauce, a tablespoon of miso paste mixed with a little water, or a high-quality vegan fish sauce for a similar umami flavor.

My kimchi isn't bubbling. What did I do wrong?

Don't worry! Lack of bubbling can be due to a few factors. Your room might be too cold, slowing down fermentation. Or, you may have used iodized table salt, which can inhibit the bacteria. Ensure you used coarse, non-iodized salt and try moving the jar to a slightly warmer spot.

How long does homemade kimchi last?

When stored properly in the refrigerator, homemade kimchi can last for 3 to 6 months, or even longer. Its flavor will continue to develop, becoming more sour and complex over time. If it develops mold or an off-putting smell, it should be discarded.