Easy Home-made Kimchi
User Reviews
4.8
15 reviews
Excellent
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Prep Time
3 hrs
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Cook Time
15 mins
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Total Time
3 hrs 15 mins
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Servings
2 quart jars
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Course
Side Dish, Condiments, Others
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Cuisine
Asian, American, Vegetarian, Vegan, gluten-free
Easy Home-made Kimchi
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Kimchi is an essential staple in Korean (and Korean-style) dishes, and we always have a jar on hand. It’s cabbage and other vegetables fermented in a spicy, garlicky brine and it’s just delicious. The process of making it at home might seem intimidating, but as we’ll explain, it’s actually quite straightforward and so worth the effort.
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Ingredients
- 2 pounds Napa cabbage about 1 large or 2 medium, 900g
- 1/2 cup kosher salt do not use regular table salt
- 1/2 cup water
- glutinous rice flour optional
- 1 tablespoon sugar
- onion about 8 oz / 230g, roughly chopped (about 1 cup, medium, white
- 8 garlic smashed and peeled, cloves
- 1 1/2 inch ginger peeled, roughly chopped, piece
- 3 tablespoons fish sauce or soy sauce if vegetarian
- 2/3 cup gochugaru coarse Korean red pepper powder, or 2 to 3 tablespoons crushed red pepper flakes, ground in a spice mill (or more, to taste)
- 1/2 cup carrot peeled, cut into 3-inch long matchsticks, about 1 large carrot
- 3/4 cup daikon radish peeled, cut into 3-inch long matchsticks, about 100g
- 1/2 cup Asian pear peeled, cut into 3-inch long matchsticks, about 1/2 pear, optional
- 10 scallions cut on a diagonal into 1-inch pieces
- 1 Chinese chives cut into 1 inch pieces (optional, large bunch
Instructions
- Quarter cabbage lengthwise and chop each quarter into 3-inch pieces, discard root end. Add cabbage to a large bowl and rinse well with cold water. Drain out most of the water (it’s ok if you don’t get all of it out). Toss cabbage while sprinkling with kosher salt. Massage salt into leaves and let sit at room temperature at least 2 hours and up to 6 hours to allow liquid to release. Toss every 30 minutes or so. After cabbage is brined, rinse well in cold water several times until cabbage is no longer very salty. Drain excess water.
- Set a small pot on the stove and add 1/2 cup water and 1 tablespoon glutinous rice flour. Bring to a boil and stir until a thick paste forms. Add sugar and stir until dissolved. Turn off heat and allow to cool completely. (If not using rice flour, just heat water and sugar until sugar dissolves and set aside to cool)
- To the bowl of a food processor, add onion, garlic, ginger, fish sauce (or soy sauce), gochugaro, and cooled rice flour mixture (or sugar water) to bowl of food processor. Process until a coarse paste forms, scraping down the bowl, as necessary.
- Add carrots, radish, pear (if using), scallions and chives (if using) to the bowl with the cabbage and toss together. Add spice paste and toss, with gloved hands, until vegetables are fully coated.
- Divide kimchi and any liquid between jars, leaving 1" room at top of jar, packing it down as much as you can. Seal with a lid and let jars sit on countertop for 24 to 48 hours to allow fermentation to begin, then refrigerate. Flavors will deepen over time.
- Do Ahead: Kimchi can be stored in the refrigerator for up to 2 months (or even longer). Open occasionally to release accumulated gas.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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