Homemade Kimchi
Homemade Kimchi
Ingredients
For the Napa Cabbage
- 1 napa cabbage, large head
- 1/2 cup salt, or as needed
- 8 cups water, or as needed
For the Rice Paste
- 1 cup water
- 2 tablespoons rice flour
For the Kimchi Paste
- 10 cloves garlic, chopped
- 2 inches ginger, chopped
- 1/2 onion, chopped
- 1/2 apple, chopped
- 1/2 cup gochugaru, (Korean red pepper flakes)
- 3 tablespoons fish sauce
- 1 tablespoon krill (saeujeot)
- 1 tablespoon granulated sugar
For the Additional Vegetables
- 2 carrots, medium, julienned
- 4 stalks green onions, sliced
- 1 bunch Korean radish or chives, sliced
Instructions
- 1
Prepare the napa cabbage: Cut the large head of napa cabbage in half lengthwise, then quarter it. Cut the quarters into smaller, bite-sized pieces.
⏱️ 10 min
- 2
Place the cut cabbage in a large bowl. Sprinkle a generous amount of salt over the cabbage. Pour water over the salted cabbage until it is mostly submerged. Mix by hand to ensure all cabbage is coated. Let the cabbage salt for 4 hours.
⏱️ 5 min
- 3
While the cabbage is salting, prepare the rice paste. Bring 1 cup of water to a boil in a small pot. Add the rice flour to the boiling water and stir continuously until it thickens into a paste. Remove from heat and let the rice paste cool completely.
⏱️ 10 min
- 4
Prepare the kimchi paste ingredients: In a blender, combine the chopped garlic, ginger, half an onion, half an apple, and the cooled rice paste. Add a splash of fish sauce or water to aid blending, if needed. Blend until a smooth paste is formed.
⏱️ 15 min
- 5
Pour the blended paste into a large mixing bowl. Add the gochugaru, fish sauce, krill (saeujeot), and granulated sugar. Stir thoroughly to combine all ingredients, forming the kimchi paste. Set aside.
⏱️ 10 min
- 6
After 4 hours of salting, the cabbage should be significantly wilted. Rinse the cabbage under running water 3 times to remove excess salt. Squeeze the rinsed cabbage firmly to remove as much excess water as possible.
⏱️ 10 min - 7
Add the julienned carrots, sliced green onions, and sliced Korean radish or chives to the large bowl containing the kimchi paste. Add the squeezed napa cabbage to the bowl as well.
⏱️ 5 min
- 8
Using gloved hands, thoroughly mix all the ingredients, ensuring the kimchi paste fully coats all the vegetables and cabbage. This may take a few minutes to ensure even distribution.
⏱️ 5 min
- 9
Transfer the finished kimchi into an airtight container, pressing down to remove any air pockets. Leave a little headspace in the container as the kimchi will expand during fermentation.
⏱️ 5 min
- 10
Ferment the kimchi at room temperature for 2 to 3 days. You may see bubbles and the container may swell slightly. After fermentation, transfer the kimchi to the refrigerator. It will continue to ferment slowly in the fridge and develop deeper flavors over time.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Kimchi
For the Napa Cabbage
- 1 napa cabbage, large head
- 1/2 cup salt, or as needed
- 8 cups water, or as needed
For the Rice Paste
- 1 cup water
- 2 tablespoons rice flour
For the Kimchi Paste
- 10 cloves garlic, chopped
- 2 inches ginger, chopped
- 1/2 onion, chopped
- 1/2 apple, chopped
- 1/2 cup gochugaru, (Korean red pepper flakes)
- 3 tablespoons fish sauce
- 1 tablespoon krill (saeujeot)
- 1 tablespoon granulated sugar
For the Additional Vegetables
- 2 carrots, medium, julienned
- 4 stalks green onions, sliced
- 1 bunch Korean radish or chives, sliced
Instructions
- 1
Prepare the napa cabbage: Cut the large head of napa cabbage in half lengthwise, then quarter it. Cut the quarters into smaller, bite-sized pieces.
⏱️ 10 min - 2
Place the cut cabbage in a large bowl. Sprinkle a generous amount of salt over the cabbage. Pour water over the salted cabbage until it is mostly submerged. Mix by hand to ensure all cabbage is coated. Let the cabbage salt for 4 hours.
⏱️ 5 min - 3
While the cabbage is salting, prepare the rice paste. Bring 1 cup of water to a boil in a small pot. Add the rice flour to the boiling water and stir continuously until it thickens into a paste. Remove from heat and let the rice paste cool completely.
⏱️ 10 min - 4
Prepare the kimchi paste ingredients: In a blender, combine the chopped garlic, ginger, half an onion, half an apple, and the cooled rice paste. Add a splash of fish sauce or water to aid blending, if needed. Blend until a smooth paste is formed.
⏱️ 15 min - 5
Pour the blended paste into a large mixing bowl. Add the gochugaru, fish sauce, krill (saeujeot), and granulated sugar. Stir thoroughly to combine all ingredients, forming the kimchi paste. Set aside.
⏱️ 10 min - 6
After 4 hours of salting, the cabbage should be significantly wilted. Rinse the cabbage under running water 3 times to remove excess salt. Squeeze the rinsed cabbage firmly to remove as much excess water as possible.
⏱️ 10 min - 7
Add the julienned carrots, sliced green onions, and sliced Korean radish or chives to the large bowl containing the kimchi paste. Add the squeezed napa cabbage to the bowl as well.
⏱️ 5 min - 8
Using gloved hands, thoroughly mix all the ingredients, ensuring the kimchi paste fully coats all the vegetables and cabbage. This may take a few minutes to ensure even distribution.
⏱️ 5 min - 9
Transfer the finished kimchi into an airtight container, pressing down to remove any air pockets. Leave a little headspace in the container as the kimchi will expand during fermentation.
⏱️ 5 min - 10
Ferment the kimchi at room temperature for 2 to 3 days. You may see bubbles and the container may swell slightly. After fermentation, transfer the kimchi to the refrigerator. It will continue to ferment slowly in the fridge and develop deeper flavors over time.