How to Make Kimchi at Home
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Prep Time
2 d 12 hrs
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Cook Time
mins
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Total Time
2 d 12 hrs 1 min
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Servings
12
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Course
Condiments
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Cuisine
Korean
How to Make Kimchi at Home
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This is a recipe for homemade Kimchi
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Ingredients
Spices and Seasoning
- 5 tablespoons Gochugaru Korean red pepper flakes powder
- 1/4 cup fish sauce
- 1 tablespoon shrimp paste bagoong alamang
- 2 teaspoons granulated white sugar
Instructions
- Cut the lower end if the Napa Cabbage and then discard. Slice the cabbage into small squares (1.5 x 1.5 inch) by starting to slice the cabbage in half lengthwise and then continue by slicing crosswise until the desired shape and size is achieved.
- Place the chopped cabbage in a colander or a wide wire mesh. Wash with running water until clean.
- Arrange the cabbage in a large mixing bowl. Add salt. Gently mash salt all over the cabbage using your hands. Pour cold water until the cabbage is fully submerged. Cover the bowl with a clear plastic wrap. Let the cabbage soak for 18 to 24 hours.
- Discard the water and place the cabbage back on the colander or wire mesh. Wash with running water. Let all the liquid drip off. Set aside.
- Combine cabbage, scallions, ginger, garlic, Daikon radish in a large mixing bowl. Toss.
- Add all the spices and seasoning ingredients (see recipe above). Toss once more until all the ingredients are well blended.
- Arrange in a large mason jar or Kimchi container. Cover the container tightly and place in a dark spot in room temperature for 20 to 28 hours. Note: The ingredients are starting to ferment at this point.
- Let the air escape from the container by opening it. Seal it once more and place inside the refrigerator to chill for 3 days.
- Serve as a side dish with your favorite food, or use it as an ingredient to make other dishes such as Kimchi fried rice.
- Share and enjoy!
Nutrition Information
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Serving
12g
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 12g |
* Percent Daily Values are based on a 2,000 calorie diet.
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