Homemade Korean Kimchi Recipe

4.80 stars (10 reviews)

This Homemade Korean Kimchi Recipe is fermented cabbage and other veggies. It is a staple in Korean households. Kimchi is great for gut health and is primarily a healthy side dish.

Course Asian Inspired

Cuisine asianinspired

Keyword kimchi

Prep Time 30

3 days to ferment 3

Total Time 3 30

Servings 16 oz. jars

Calories 87kcal

Author Tamara J.

Equipment

Wood Cutting Board Set - Bamboo Cutting Board with Juice Groove - Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables | Heavy Duty Serving Tray w/Handles (3)
Professional Box Grater, Stainless Steel with 4 Sides, Best for Parmesan Cheese, Vegetables, Ginger, XL Size, Black
Ball Regular Mouth 32-Ounces Mason Jar with Lids and Bands (2-Units), Pack of 2, Clear
Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
100 PCS Disposable Clear Plastic Gloves,Disposable Polyethylene Work Gloves Industrial Clear Vinyl Glovesfor Cooking,Cleaning,Food Handling
CJ Haechandle Gochujang, Hot Pepper Paste, 500g (Korean Spicy Red Chile Paste, 1.1 lb.)

Ingredients

2 heads Napa cabbage chopped
1 head Green cabbage chopped
1 Red onion sliced
1 bunch Green onions rough chopped
2 carrots shredded
1 tablespoon Ginger grated
2 cloves Garlic grated
1 Korean radish shredded
1 Apple or pear shredded

Seasoning (adjust to level of spiciness)

1 tablespoon Fish sauce
1/2 tablespoon Soy sauce (optional)
2 cups Korean hot pepper flakes
1/4 cup Gochujang korean chili paste
1/4 cup Red pepper flakes

For Brining

8 cups Water to cover chopped cabbage
2 cups Salt

Instructions

Add chopped napa and green cabbage to a large bowl, add water and salt to cover completely. Mix thoroughly to ensure all cabbage is coated with mixture.
Let brining mixture sit for 2-3 hours. After a few hours cabbage will appear wilted.
Strain and rinse cabbage VERY thoroughly to ensure most of the salt is rinsed off.
Using gloves, mix cabbage together with all of the vegetables, spices, apple or pear, fish sauce, and soy sauce (optional). Combine all ingredients thoroughly
Add kimchi to mason jars- leaving about an inch of room in each container. Place jars in room temperature for 2-3 days. Open lids everyday to allow gases to escape.
Taste to ensure level of sourness is achieved, cover jar with a piece of plastic wrap, place lid on tight, and refrigerate.

Notes

Refrigerated kimchi can last up to 6 months.

Adjust chili flakes and powder to your level of spiciness.

Nutrition