Homemade Kimchi Recipe

Introduction

Homemade kimchi is a vibrant and flavorful Korean staple that brings a spicy, tangy kick to any meal. This traditional fermented cabbage recipe is easy to make and perfect for those looking to explore authentic flavors at home.

Ingredients

• 40 g finely ground sea salt
• 1.2 kg Chinese cabbage, cut into 5 x 5 cm squares
• 370 g spring onion, cut into 5 cm pieces
• 49 g fresh ginger (about 9 cm piece), finely grated
• 10 cloves garlic, crushed or minced
• 30 g dried Korean chili powder (kochukaru) or other dried chili powder
• 1.5 tbsp granulated sugar

Instructions

1. Step 1: Dissolve 30 g of salt in 2 liters of cold water in a large jug.
2. Step 2: Place the cabbage in a container of at least 2.5 liters made from inert material such as glass, porcelain, or earthenware. Pour the salted water over the cabbage to completely submerge it. Cover with a plate and leave at room temperature to start fermenting for about 12 hours, until bubbles appear and the cabbage becomes slightly sour.
3. Step 3: Drain the cabbage, reserving the pickle liquid (brine). In a bowl, combine the cabbage with the spring onion, ginger, garlic, chili powder, sugar, and the remaining 10 g of salt. Mix thoroughly.
4. Step 4: Transfer this mixture to a sterilized 2-liter jar. Pour enough of the reserved brine over the cabbage to keep it submerged.
5. Step 5: Place some of the remaining brine into a sealed plastic bag and set it on top of the cabbage inside the jar to weigh it down, ensuring everything stays submerged.
6. Step 6: Store the jar in a room where the temperature does not exceed 20°C. Allow it to ferment to your taste, usually 4-6 days.
7. Step 7: Once fermented, remove the plastic bag, seal the jar tightly, and refrigerate. The kimchi can last up to 3 months in the fridge.

Tips & Variations

• Use Korean chili powder (kochukaru) for the most authentic flavor, but you can substitute with other mild dried chili powders if needed.
• If you prefer a less spicy kimchi, reduce the amount of chili powder slightly.
• Make sure the cabbage is fully submerged during fermentation to prevent mold.
• To speed up fermentation, keep the jar in a slightly warmer spot, but not exceeding 20°C to avoid over-fermentation.

Storage

Store the fermented kimchi in a sealed jar in the refrigerator. It will keep well for up to 3 months. The flavor will continue to develop and become more sour over time. When ready to use, scoop out the desired amount with clean utensils to avoid contamination. Reheat gently if adding to cooked dishes, or enjoy chilled as a side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sea salt instead of finely ground salt?

Yes, regular sea salt works, but finely ground salt dissolves more quickly and evenly, helping the fermentation process.

How do I know when the kimchi is ready to eat?

After fermenting for 4-6 days at room temperature, your kimchi should have bubbles and a slightly sour, tangy aroma. Taste it to decide if it’s reached your preferred level of fermentation.

Homemade Kimchi Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

This homemade kimchi recipe guides you through the traditional Korean method of fermenting Chinese cabbage with a flavorful blend of garlic, ginger, spring onion, chili powder, and sugar. The process involves salting the cabbage, fermenting it at room temperature, and finally storing it in the refrigerator for a tangy, spicy, and healthy probiotic-rich condiment that can last up to three months.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 12 hours (initial fermentation) plus 4-6 days (main fermentation)
• Total Time: 4 days 12 hours to 6 days 12 hours
• Yield: Approximately 2 liters of kimchi 1x
• Category: Fermented
• Method: No-Cook
• Cuisine: Korean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 40.00 g finely ground sea salt
• 1.20 kg Chinese cabbage, cut into squares about 5 x 5 cm
• 370.00 g spring onion, cut into 5 cm pieces
• 49.00 g fresh ginger (about 9 cm piece), finely grated
• 10 cloves garlic, crushed or minced
• 30.00 g dried chili powder (fine Korean chili powder – kochukaru, or substitute with other dried chili powder)
• 1.50 tbsp granulated sugar

Instructions

1. Prepare Salted Water: Dissolve 30 g of the sea salt in 2 liters of cold water in a large jug, creating a brine solution.
2. Salt and Soak Cabbage: Place the chopped Chinese cabbage into a 2.5-liter or larger inert container made of glass, porcelain, or earthenware. Pour the brine over the cabbage so it is fully submerged, then cover the container with a plate. Leave the cabbage at room temperature (below 20°C) for about 12 hours to initiate fermentation. You should notice bubbles forming in the liquid and the cabbage turning slightly sour.
3. Drain and Reserve Brine: After 12 hours, drain the cabbage to remove excess brine but keep the pickle liquid for later use.
4. Mix Vegetables and Seasonings: In a large bowl, combine the drained cabbage with the spring onions, grated ginger, minced garlic, dried chili powder, granulated sugar, and the remaining 10 g of salt. Mix thoroughly to distribute all ingredients evenly.
5. Pack Into Jar and Add Brine: Transfer the seasoned cabbage mixture into a sterilized 2-liter jar. Pour enough reserved brine over the mixture to keep it submerged.
6. Submerge with Marinade Bag: Place some remaining marinade into a tightly closed plastic bag and set it on top of the cabbage inside the jar to keep the cabbage pressed down and submerged in the brine.
7. Ferment: Store the jar at room temperature not exceeding 20°C and allow it to ferment for 4 to 6 days, depending on your taste preference. The fermentation period will develop the classic tangy flavor and bubbles should be evident during this time.
8. Store in Refrigerator: After fermentation, remove the plastic bag, seal the jar with a lid, and store it in the refrigerator. The kimchi will continue to develop flavor and will keep well for up to 3 months.

Notes

• Ensure the cabbage remains fully submerged in the brine to avoid mold growth during fermentation.
• Use an inert container like glass or porcelain for fermenting to avoid any reactive metallic taste.
• You can adjust the chili powder quantity for milder or spicier kimchi.
• Maintain a fermentation temperature below 20°C for best results and safer fermentation.
• Kimchi flavor intensifies with fermentation time; taste it daily after 3 days to find your preferred level.
• Always use sterilized jars to prevent contamination during storage.

Keywords: kimchi, homemade kimchi, Korean fermented vegetables, Chinese cabbage, fermented cabbage, spicy kimchi, probiotic foods, traditional kimchi