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Homemade Kimchi Recipe

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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/homemade-kimchi-recipe/