Homemade Kimchi Recipe
Servings: 10 cups
Calories: 185kcal
This homemade kimchi recipe is bold, tangy, and full of flavor thanks to napa cabbage, radish, carrots, Korean chili flakes, and a savory seasoning paste. It’s the classic Korean side dish that pairs perfectly with rice, noodles, or soups—and it only gets better as it ferments.
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Ingredients
- 2 napa cabbages
- 16 cups water (to soak)
- 1 cups korean coarse salt (for salting cabbage)
Kimchi Seasoning
- 2 tablespoons glutinous rice flour (sweet rice flour)
- 1½ cups water
- 1½ cups gochugaru (Korean coarse chili flakes)
- 1 tablespoon salt (use less or omit if you prefer a milder flavor)
- 4 tablespoons fish sauce
- 2 tablespoons salted shrimp (saeujeot)
- 4 cloves garlic
- 1-2 inch piece of ginger
- 1 large yellow onion, quartered
- 1 Korean radish or daikon radish, peeled and cubed
- 1 apple or pear, peeled and cubed
- 2 tablespoons sugar
- 2 carrots, cut into matchsticks
- 1 bunch Korean chives (or substitute with green onions), cut into 2-inch pieces
Instructions
Prep the Cabbage
- Cut the napa cabbage lengthwise into quarters. Remove the core and cut each quarter into 1-inch pieces.
- Dissolve 1 cup Korean coarse salt into 16 cups water (or enough to cover the cabbage). Soak cabbage in the brine, making sure each leaf gets salted. Weigh down with a plate if needed.
- Soak for 6–8 hours (or overnight), turning occasionally. Rinse 2–3 times with cold water, drain well, and squeeze handfuls of cabbage gently to remove excess water.
Make the Rice Paste
- In a saucepan, whisk 2 tablespoons glutinous rice flour with 1½ cups water. Cook over medium heat, stirring constantly, until it thickens into a smooth paste. Remove from heat and let cool completely.
Make the Kimchi Seasoning
- In a blender or food processor, combine the cooled rice paste, gochugaru, fish sauce, fermented shrimp, garlic, ginger, onion, radish, apple/pear, sugar, and 1 tablespoon salt. Blend until a thick red paste forms.
- Transfer to a bowl and stir in carrots, and chives (or green onions).
Mix with the Cabbage
- Wearing gloves, gently rub the seasoning paste into each cabbage leaf, making sure everything is well coated.
- Pack the kimchi tightly into clean jars or containers, pressing down to remove air pockets. Leave 1–2 inches of space at the top.
Ferment
- Leave the jars at room temperature for 1–2 days (depending on how warm your kitchen is), until you start to see bubbles and smell tangy fermentation.
- Transfer to the fridge, where it will continue to develop flavor. Kimchi is best after at least a week and keeps for months.
Notes
- Fermentation time: Shorter fermentation = fresher, crunchier kimchi. Longer fermentation = stronger, tangier flavor.
- Spice level: Adjust the gochugaru to taste. 1½ cups is classic, but you can use less if you want it milder.
- Storage: Kimchi can last for months in the fridge and will only get more flavorful.
Nutrition
Calories: 185kcal | Carbohydrates: 34g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 16149mg | Potassium: 1315mg | Fiber: 16g | Sugar: 12g | Vitamin A: 13168IU | Vitamin C: 60mg | Calcium: 314mg | Iron: 7mg
