Create Mouth Watering Kimchi At Home With This Step By Step Guide

To make homemade kimchi, salt and rinse Napa cabbage, then prepare a spicy paste with Korean chili flakes, fish sauce, garlic, and ginger. Mix the paste with cabbage and vegetables, pack into a jar, and ferment at room temperature for 1-2 days before refrigerating. Enjoy the kimchi as a flavorful side or ingredient.

To make homemade kimchi, start by salting and soaking Napa cabbage to soften it. Prepare a spicy kimchi paste with Korean red chili flakes, fish sauce, soy sauce, ginger, garlic, and sugar. Combine the paste with julienned daikon radish, green onions, carrots, and optional grated apple or pear. Pack the mixture into a jar, pressing down to remove air pockets, and ferment at room temperature for 1-2 days. After initial fermentation, refrigerate for 2-3 weeks for best flavor. Serve as a side dish or ingredient in various recipes.

Ingredients:

For the Kimchi Base:

• 1 large Napa cabbage (about 3-4 lbs)
• 1/4 cup sea salt
• 4 cups water

For the Kimchi Paste:

• 1/2 cup Korean red chili flakes (gochugaru)
• 1/4 cup fish sauce or soy sauce (for a vegetarian option)
• 1/4 cup soy sauce
• 1 tbsp grated ginger
• 1 tbsp minced garlic (about 3-4 cloves)
• 1-2 tbsp sugar (adjust to taste)
• 1/4 cup water (if needed to adjust consistency)

For the Vegetables and Garnishes:

• 1 medium daikon radish, peeled and julienned
• 4-5 green onions, chopped
• 1 small carrot, peeled and julienned (optional)
• 1 small apple or pear, grated (optional, for sweetness)

Instructions:

Preparing the Cabbage:

1. Cut and Salt the Cabbage:

• Slice the Napa cabbage in half lengthwise, then cut each half into thirds.
• Dissolve 1/4 cup sea salt in 4 cups of water and soak the cabbage pieces in this brine, ensuring they are submerged. Leave it for 1-2 hours, tossing occasionally to evenly salt the cabbage.

2. Rinse and Drain:

• After 1-2 hours, rinse the cabbage thoroughly under cold water to remove excess salt.
• Drain the cabbage well, squeezing out excess water and placing it in a large mixing bowl.

Making the Kimchi Paste:

3. Prepare the Kimchi Paste:

• In a mixing bowl, combine Korean red chili flakes (gochugaru), fish sauce (or soy sauce), soy sauce, grated ginger, minced garlic, and sugar.
• Mix until a thick paste forms. If the paste is too thick, add a little water to reach the desired consistency.

Mixing the Kimchi:

4. Combine the Vegetables:

• Add julienned daikon radish, green onions, carrot (if using), and grated apple or pear (if using) to the drained cabbage.

5. Add the Kimchi Paste:

• Wearing kitchen gloves (to prevent staining), spread the kimchi paste over the vegetables and cabbage, thoroughly massaging it into the vegetables until they are evenly coated.

Fermenting the Kimchi:

6. Pack the Kimchi:

• Pack the kimchi mixture into a clean, airtight jar or container, pressing down firmly to remove air pockets and ensure the liquid covers the vegetables. Leave about 1-2 inches of headspace at the top of the jar.

7. Ferment:

• Seal the jar or container tightly and leave it at room temperature for 1-2 days, depending on how sour you like your kimchi. After the initial fermentation, store it in the refrigerator for up to 2-3 weeks. The flavor will continue to develop as it ferments.

Serving:

8. Serve:

• Enjoy your homemade kimchi as a side dish, in soups, or as an ingredient in various recipes. Kimchi can be eaten immediately but is best after fermenting for a few days to allow the flavors to meld.