Homemade kimchi is easier than you think! This simple recipe provides step-by-step instructions on how to cut, salt, rinse, and season the vegetables, making the process approachable for beginners.
INGREDIENTS
- 6 lbs Napa cabbage
- ½ cup coarse salt
- 2 cups water
- 2 tbsp sweet rice flour (glutinous rice flour)
- 2 tbsp brown sugar
- 2 cups Korean radish, julienned
- 1 cup carrot, julienned
- 2 cups green onions, chopped (1-inch pieces)
- 24 garlic cloves
- 2 tsp ginger root
- 1 medium yellow onion
- ½ cup Korean fish sauce
- 1 cup Korean red chili powder (gochugaru)
INSTRUCTIONS
- Prepare the Cabbage: Quarter the Napa cabbage and discard the root. Chop into bite-sized pieces (about 1.5-inch squares) and place in a large bowl.
- Salt the Cabbage: Sprinkle the coarse salt evenly over the cabbage, tossing to coat. Let sit for 1.5 hours, tossing every 30 minutes.
- Make the Rice Flour Paste: In a medium pot, combine water and sweet rice flour. Bring to a boil over medium heat, stirring occasionally to prevent burning. Once it starts boiling, add brown sugar and continue stirring for 8–10 minutes until thickened and glossy. Remove from heat and let cool completely.
- Prepare the Vegetables: Julienne the Korean radish and carrot. Chop the green onions into 1-inch pieces and set aside.
- Blend the Seasoning: In a blender, combine garlic, ginger, onion, and fish sauce. Blend until smooth.
- Rinse the Cabbage: After 1.5 hours, rinse the cabbage thoroughly three times and drain well.
- Mix the Kimchi Paste: In a large bowl, combine the cooled rice paste, fish sauce mixture, and gochugaru. Stir well. Add the julienned radish, carrot, and green onions, mixing until fully coated.
- Combine: Drain the cabbage one final time and mix it into the seasoning paste, tossing with gloved hands to coat evenly.
- Pack the Jars: Distribute the kimchi into five wide-mouth mason jars, pressing down with a fork to submerge the vegetables in the liquid and remove air pockets. Seal the jars.
- Fermentation Process:
- After 24 hours at room temperature, open the jars and press the vegetables down again to remove air bubbles.
- After another 24 hours, repeat the process. Then transfer the jars to the refrigerator for storage.
STORAGE TIPS
- Store kimchi in the fridge for 2–4 weeks.
- Each time you take kimchi from the jar, press the remaining vegetables below the liquid to maintain freshness.
Note: Nutritional values are estimates, and the sodium content may appear high due to the rinsed-off salt.
