Kimchi is a staple in Korean cuisine, known for its tangy, spicy, and umami-rich flavor. While store-bought kimchi is widely available, nothing beats the taste of homemade kimchi, where you control the ingredients and fermentation process. Whether you’re a beginner or an experienced cook, this step-by-step guide will help you make delicious traditional kimchi at home.
Why Make Your Own Kimchi? 🤔
✔️ Healthier – No preservatives or artificial additives
✔️ Customizable – Adjust the spice level and ingredients to your taste
✔️ Cost-effective – Making a big batch is more affordable than buying small jars
✔️ Fun & Rewarding – Fermentation is a fascinating and rewarding process
Ingredients You’ll Need 🛒
For the Napa Cabbage & Salting Process:
✔️ 1 large Napa cabbage (about 2–3 lbs)
✔️ ¼ cup sea salt (for brining)
✔️ 4 cups water
For the Kimchi Paste:
✔️ 1 cup Korean red pepper flakes (gochugaru) – adjust to spice preference
✔️ 1 tablespoon sugar (optional, for balance)
✔️ 1 tablespoon fish sauce (or soy sauce for a vegan option)
✔️ 2 tablespoons salted fermented shrimp (saeujeot, optional for deeper flavor)
✔️ 5 cloves garlic, minced
✔️ 1-inch piece of ginger, minced
✔️ ½ small onion, minced
✔️ 2 tablespoons rice flour (to thicken the paste)
✔️ 1 cup water (for the rice paste)
Vegetables & Extras:
✔️ 1 small carrot, julienned
✔️ 4 green onions, chopped
✔️ 1 small Korean radish (mu), julienned (optional)
✔️ 1 tablespoon sesame seeds (for garnish, optional)
Step 1: Preparing the Cabbage 🥬
1️⃣ Cut the Napa cabbage in half lengthwise, then again into quarters. Cut each quarter into bite-sized pieces or keep them whole for traditional kimchi.
2️⃣ Salt the cabbage by sprinkling sea salt between the leaves. Place in a large bowl and add 4 cups of water. Let it sit for 1.5 to 2 hours, tossing every 30 minutes to ensure even brining.
3️⃣ Rinse thoroughly under cold water at least 2–3 times to remove excess salt. Drain well and set aside.
Step 2: Making the Kimchi Paste 🌶️
1️⃣ Prepare a rice flour paste: In a small pot, mix 2 tablespoons of rice flour with 1 cup of water. Cook over medium heat, stirring continuously until it thickens (about 5 minutes). Let it cool.
2️⃣ Mix the seasoning: In a large bowl, combine the cooled rice paste, minced garlic, ginger, onion, fish sauce, salted shrimp (if using), sugar, and Korean red pepper flakes (gochugaru). Stir until well combined.
3️⃣ Add vegetables: Mix in julienned radish, carrots, and chopped green onions.
Step 3: Mixing the Kimchi 🥢
1️⃣ Wearing food-safe gloves (to protect your hands from the spice), take the prepared cabbage and coat it thoroughly with the kimchi paste. Make sure to rub the paste between each leaf for maximum flavor.
2️⃣ Once coated, gently press down to remove excess air pockets in the cabbage.
Step 4: Fermentation Process 🏺
1️⃣ Transfer the kimchi into a clean, airtight glass jar or traditional clay pot (onggi). Pack it tightly, leaving about an inch of space at the top.
2️⃣ Ferment at room temperature for 1–2 days if you want a fresher, mild-tasting kimchi. For a stronger, tangier kimchi, let it ferment for 3–5 days.
3️⃣ Refrigerate once the desired level of fermentation is reached. It will continue to develop flavor in the fridge and can last up to 6 months.
How to Enjoy Kimchi 🍽️
Now that you have your homemade kimchi, here are some delicious ways to enjoy it:
✔️ As a side dish with rice, noodles, or Korean BBQ
✔️ In kimchi fried rice (Kimchi Bokkeumbap) for a flavorful meal
✔️ In kimchi stew (Kimchi Jjigae) for a comforting, spicy broth
✔️ With eggs in omelets or scrambled eggs for a tangy twist
✔️ In grilled cheese sandwiches for a fusion of flavors