Description
This easy, step-by-step guide teaches you how to make authentic Korean kimchi at home using napa cabbage, radish, and bold seasonings.
Ingredients
Scale
- 2 medium napa cabbages
- 1/2 cup coarse sea salt (for salting)
- 5 cups water
- 1 Korean radish, julienned
- 1 bunch green onions, chopped
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce (or soy sauce for vegan kimchi)
- 2 tablespoons salted shrimp (optional)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sugar
- 1/4 cup rice flour (optional, for paste)
Instructions
- Prepare the cabbage: Slice napa cabbages into quarters and rinse thoroughly. Dissolve sea salt in water and soak cabbage pieces for 3–4 hours, flipping occasionally. Rinse and drain well.
- Make the paste: In a small saucepan, combine rice flour and water (if using) and heat until thickened. Allow to cool. Mix gochugaru, fish sauce, garlic, ginger, sugar, and salted shrimp (if using) into a thick paste. Add the cooled rice flour mixture.
- Combine vegetables and paste: In a large bowl, mix julienned radish, green onions, and prepared paste.
- Coat the cabbage: Spread the paste onto each leaf of the cabbage quarters, ensuring even coverage.
- Pack and ferment: Pack the coated cabbage into airtight containers, pressing to remove air pockets. Leave at room temperature for 1–2 days for fermentation, then store in the fridge.
Notes
- Use coarse sea salt for the best results—it helps soften the cabbage without making it overly salty.
- Adjust the spice level by adding more or less gochugaru (Korean red pepper flakes).
- For vegan kimchi, replace fish sauce and salted shrimp with soy sauce or miso paste.
- Kimchi develops more flavor the longer it ferments. Store it in the fridge and taste regularly to find your preferred balance of freshness and tanginess.
- Prep Time: 1 hour
- Cook Time: None
Nutrition
- Serving Size: 1/8 of the batch
- Calories: 30
- Sugar: 2g
- Sodium: 300mg
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg