Homemade Kimchi 김치Baechu-kimchi 배추김치
Korean side dish made of fermented vegetables, typically napa cabbage, radishes, and green onions, with a variety of seasonings such as chili pepper flakes, garlic, ginger, fish sauce, and fermented shrimp.
Easy Kimchi Recipe From Scratch | Napa Cabbage Kimchi
Homemade Kimchi Recipe From Scratch
Kimchi 김치, a popular Korean side dish, has captivated the taste buds of food lovers around the world. Whether you're enjoying it as a side dish, a topping, or as a main ingredient in dishes like bibimbap or kimchi stew, homemade kimchi offers an authentic, fresh, and customizable flavor that you simply can’t find in store-bought versions.
Making kimchi at home is an incredibly satisfying experience. Not only can you adjust the flavors to suit your personal taste, but the fermentation process also brings out complex flavors and beneficial probiotics. In this recipe video, I’ll show you everything you need to know about making delicious, authentic homemade kimchi.
What is Kimchi?
Kimchi is a traditional Korean dish made of fermented vegetables, typically napa cabbage, radishes, and green onions, with a variety of seasonings such as chili pepper flakes, garlic, ginger, fish sauce, and fermented shrimp. The fermentation process gives kimchi its signature sour, umami-rich flavor, as well as its beneficial probiotics. Kimchi is a staple in Korean cuisine and is often served as a side dish to accompany rice, meats, and other main dishes. It’s also used in a variety of recipes, such as kimchi fried rice, kimchi jjigae (kimchi stew), and even kimchi pancakes.
Why Make Homemade Kimchi?
There are several compelling reasons to make kimchi at home instead of buying it pre-made from the store.
✿ Fresh and Flavorful: When you make your own kimchi, you have full control over the ingredients and can adjust the seasonings to suit your taste preferences. Freshly made kimchi is often more vibrant and flavorful than store-bought varieties.
✿ Health Benefits: Kimchi is packed with probiotics thanks to the fermentation process. These beneficial bacteria can promote gut health, improve digestion, and boost the immune system. Homemade kimchi also has the advantage of no artificial preservatives or additives, making it a healthier choice.
✿ Cost-Effective: Making kimchi at home is often more affordable than purchasing it from the store, especially when you’re making large batches. The ingredients are relatively inexpensive, and the fermentation process requires minimal active effort.
✿ Customization: One of the best things about making kimchi at home is the ability to customize the recipe. Whether you like your kimchi spicy, garlicky, or with extra fish sauce, you can easily modify the ingredients to suit your taste.
Scroll down to check out the ingredients needed for the Kimchi Recipe with step by step instructions!
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Baechu-kimchi | 배추김치
Kimchi Ingredients
✿ 1 Tablespoon Salted Shrimp
✿ 2 Tablespoon Fish Sauce
✿ 1 Tablespoon Anchovy Sauce
✿ ¼ - ½ Cup Gochugaru (To Taste)
Rice Paste:
✿ ¾ Cup Water
✿ 3 Tablespoons Glutinous Rice Flour
✿ 1 Napa Cabbage
✿ ½ Cup Coarse Sea Salt
✿ 1 Cup Carrot
✿ 1 Cup Daikon
✿ Piece Of Ginger
✿ 8 Cloves Garlic
✿ ½ Onion
✿ 3 Spring Onions
Kimchi INSTRUCTIONS | Click here for the recipe video
Prep Cabbage
Brine With Salt For 2 Hours.
Prep Ingredients
Cut Ingredients.
Make Paste
Make Kimchi Paste/Filling.
Make Kimchi
Let It Ferment
Cut napa cabbage in half and tear apart. Repeat to get 4 pieces. Cut off the stem, then cut napa cabbage in desired sizes. Wash the cabbage.
In a large bowl add some napa cabbage. Sprinkle with coarse Sea Salt. Repeat the process. Put a plate on top off the cabbage and weigh it down with something heavy. Let it sit for 1 hour. After one hour give it a mix. Weigh it down again and let it sit for another hour or until the cabbage are soft.
After 2 hours there should be a lot of water and the cabbage should be soft. Rinse the cabbage several times to remove all the salt. Let it drain for 2 hours.
Let's make the rice paste. Add water and rice flour to a pan. Cook on low heat until a paste forms. Cool down completely.
Let's prep the other ingredients. Cut carrots, Daikon and spring onion into matchsticks. We will need 1 cup each.
In a blender add the onions, garlic cloves and ginger. Add the fish sauces and salted shrimp and blend.
In a bowl add the rice paste and the blended mixture.
Mix until combined. Add all the chopped vegetables and mix until combined.
Add a layer of cabbage. Then add some filling and mix. Keep alternating until done. Transfer to a clean jar. Press it down to remove the air. For a quicker fermentation let it sit at room temperature overnight or until you see gas bubbles.
If you don't like your kimchi too sour you can refrigerate it right away and it will ferment slowly
Serve as a side dish or use to make other dishes!
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TIPS & NOTES
✿ Adjust the seasoning to taste
✿ Fermentation time depends on temperature and how ‘sour’ you’d like your kimchi
✿ Wear gloves when mixing the sauce or you'll end up with red hands.
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