Kimchi
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.
For 24 servings
6 steps. 5 minutes total.
- 1
Step 1
- a.Brine the Cabbage (1.5 - 2 hours)
- b.Cut the napa cabbage lengthwise into quarters and remove the tough core. Cut each quarter crosswise into 2-inch pieces.
- c.In a very large bowl, dissolve the coarse sea salt in 2.5 liters of water to create the brine.
- d.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.
- e.The cabbage is ready when the thick white parts are flexible and can bend without snapping.
- 2
Step 2
- a.Make the Rice Porridge (5 minutes)
- b.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.
- c.Bring to a simmer over medium heat, stirring constantly until it thickens into a smooth paste, about 3-4 minutes.
- d.Stir in the sugar and cook for one more minute until dissolved. Remove from heat and set aside to cool completely.
- 3
Step 3
- a.Prepare the Kimchi Paste (10 minutes)
- b.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.
- c.Mix thoroughly until it forms a uniform, thick red paste.
- d.Gently fold in the julienned daikon radish and chopped scallions.
- 4
Step 4
- a.Rinse and Drain the Cabbage (20-30 minutes)
- b.Once the cabbage is properly brined, rinse it under cold running water 3 times to remove excess salt and any debris.
- c.Drain the cabbage thoroughly in a colander for 20-30 minutes. Gently squeeze out any remaining water to ensure the kimchi is not watery.
- 5
Step 5
- a.Combine Cabbage and Paste (5 minutes)
- b.Wear gloves to protect your hands from the chili paste.
- c.Add the drained cabbage to the large bowl with the kimchi paste.
- d.Gently but thoroughly mix everything together with your hands, ensuring every piece of cabbage is evenly coated with the paste.
- 6
Step 6
- a.Pack and Ferment (1-3 days at room temperature)
- b.Tightly pack the kimchi into a large, clean glass jar or fermentation crock, pressing down firmly to remove air pockets.
- c.Leave about 1-2 inches of headspace at the top to allow for expansion as gases are released during fermentation.
- d.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.
- e.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.
- f.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 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.
Adapt it for your goals.
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 VegetablesAdd Other Vegetables
Feel free to add other crunchy vegetables along with the daikon radish, such as carrots (julienned) or chives.
Milder KimchiMilder 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.
Why this is on our healthy list.
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
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.