Homemade Kimchi

Kimchi is a traditional Korean dish beloved for its spicy kick and rich umami flavors. This tangy, fermented side dish is typically made with napa cabbage, but this recipe offers a personalized touch with its unique blend of vegetables and spices. Making kimchi at home allows you to control the heat level and experiment with flavors.

Ingredients

🥬 2 lb. napa cabbage (half of a 4 lb. cabbage)
🧂 1⁄4 cup Korean coarse sea salt
🌿 2 medium-sized Daikon radishes
🥕 2 carrots
🌱 8 green onions
🍐 1 Asian pear (seedless)
🧅 1⁄2 onion
🧄 3 garlic cloves
🫚 Fresh ginger, about 3 tbsp
🌾 1 cup glutinous rice flour
💧 1 1⁄2 cups boiling water (distilled or filtered)
🌶 1 cup Korean chili flakes (gochugaru)
🐟 1⁄4 cup fish sauce

Instructions

Prepare the Cabbage:
Rinse the napa cabbage. Decide whether to leave it in long pieces or cut it into smaller parts for easier serving.
Place the cabbage in a bowl, sprinkle with Korean coarse sea salt, and toss well. Cover with a cloth and allow it to rest for a minimum of 3 hours. This process will draw out the water and wilt the cabbage.
After resting, rinse the salted cabbage twice to remove excess salt and squeeze out any remaining liquid. Set aside in a large bowl.

Prepare the Vegetables:
Peel and julienne the daikon radishes and carrots into thin strips.
Cut the green onions into medium-sized pieces, approximately 8 parts per stalk.
Add these vegetables to the cabbage.

Make the Spice Paste:
In a food processor, blend the Asian pear, fresh ginger, garlic cloves, and onion until smooth.
In a separate pot, mix the glutinous rice flour with boiling water. Stir continuously over low heat until thickened without lumps.
Combine the blended fruit and vegetable mixture with the rice flour paste in a large bowl. Stir in the Korean chili flakes and fish sauce, mixing until fully incorporated.

Combine and Ferment:
Pour the spice paste over the cabbage and mixed vegetables. Toss everything together to ensure an even coating of the paste.
Transfer the kimchi into a sealed container, pressing down to remove air pockets.
Allow the kimchi to ferment in a cool, dark place for a minimum of 24 hours. For deeper flavors, let it ferment for up to 48 hours. Once fermented, store in the refrigerator in large containers or smaller jars for convenience.

Prep Time: 20 minutes
Cook Time: N/A (requires fermenting)
Total Time: Approximately 24-48 hours (including resting and fermenting)
Equipment: Large bowl, food processor, pot

Cooking Tips:

• Ensure the cabbage is thoroughly rinsed to avoid overly salty kimchi.
• Feel free to adjust the amount of Korean chili flakes to suit your preferred spice level.

Servings: Makes about 5-6 cups of kimchi

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Homemade Kimchi