Kimchi recipe 🇰🇷

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Easy Homemade Kimchi Recipe 🇰🇷



Kimchi is a traditional Korean dish made of fermented vegetables, usually napa cabbage and Korean radish, flavored with garlic, ginger, chili, and fish sauce. It’s spicy, tangy, and packed with probiotics. Here's how you can make it at home!

📝 Ingredients:

For the Cabbage:

  • 1 medium napa cabbage

  • 1/4 cup sea salt (non-iodized)

  • 4 cups water

For the Kimchi Paste:

  • 1 tablespoon grated ginger

  • 5 garlic cloves (minced)

  • 1 tablespoon sugar

  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)

  • 2–3 tablespoons Korean red chili flakes (gochugaru) – adjust to taste

  • 1 small onion (blended or finely chopped)

  • 1 small carrot (julienned)

  • 1 small daikon radish (julienned)

  • 2–3 green onions (sliced)

👨‍🍳 Instructions:

Step 1: Salt the Cabbage

  1. Cut the napa cabbage into quarters lengthwise, then chop into bite-sized pieces.

  2. In a large bowl, dissolve the salt in water and soak the cabbage for 1–2 hours. Toss occasionally.

  3. Rinse the cabbage well under cold water to remove excess salt, then drain.

Step 2: Prepare the Kimchi Paste

  1. In a mixing bowl, combine garlic, ginger, sugar, onion, and fish sauce.

  2. Add the Korean chili flakes (gochugaru) and mix well into a paste.

  3. Add carrot, radish, and green onion to the paste.

Step 3: Mix the Kimchi

  1. Add the drained cabbage to the bowl with the paste.

  2. Use gloves and mix everything well, making sure each piece of cabbage is coated.

Step 4: Ferment

  1. Pack the kimchi tightly into a clean glass jar or container, pressing it down to remove air bubbles.

  2. Leave some space at the top for expansion.

  3. Close the lid loosely and leave the jar at room temperature for 1–2 days.

  4. Taste it—once it's tangy to your liking, move it to the fridge. It will continue to ferment slowly.

🥢 Serving Ideas:

  • Eat it as a side dish with rice

  • Add to ramen, fried rice, or pancakes

  • Use in sandwiches or wraps

🧊 Storage:

Kimchi can be stored in the fridge for up to 3 months. The flavor gets stronger over time.


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