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Kimchi Recipe

Traditional Korean Kimchi

Learn how to make authentic Korean kimchi at home with this traditional recipe. This fermented napa cabbage dish is packed with probiotics and bold flavors. Perfect as a side dish or ingredient for Korean cooking.
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Prep Time 2 hours 30 minutes
Cook Time 8 minutes
Brining Time 6 hours
Total Time 8 hours 38 minutes
Servings: 7 liters
Course: Side Dish
Cuisine: Korean
Calories: 196
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 kg napa cabbage remove thick outer leaves
  • 16 cups water
  • 1.5 cups Korean coarse sea salt for salt water
  • 1/2 cup cooking salt medium sized crystals for sprinkling
Kimchi Paste Ingredients
  • 2 tbsp glutinous rice flour sweet rice flour
  • 1.5 cups water for rice paste
  • 1.5 cups gochugaru Korean chili flakes
  • 540 g Korean radish or daikon radish julienned
  • 1 tbsp fine sea salt
  • 3.5 tbsp Korean fish sauce
  • 2 tbsp salted fermented shrimp minced
  • 90 g Korean chives cut in 2-inch lengths
  • 140 g carrots julienned
  • 1/4 cup minced garlic
  • 1/2 tbsp minced ginger
  • 2 tbsp raw sugar
  • 75 g onion blended or finely grated

Equipment

  • Large mixing bowl
  • Food-grade plastic bag or large bucket
  • Colander
  • Saucepan
  • Airtight containers or kimchi containers
  • Kitchen gloves
  • Sharp knife
  • Cutting board

Method
 

  1. Cut napa cabbage into quarters lengthwise. Keep the stem intact so leaves stay together. Rinse thoroughly under running water.
  2. Dissolve coarse salt in 16 cups of water in a large bowl. Dip each cabbage quarter in this saltwater.
  3. Sprinkle additional cooking salt on the thick white parts of each leaf. This draws out moisture and seasons the cabbage.
  4. Place salted cabbage in a large food-grade plastic bag. Pour in the reserved saltwater. Seal the bag tightly.
  5. Let cabbage pickle for exactly 6 hours. Turn it upside down every 2 hours. This timing is crucial for perfect texture.
  6. While cabbage pickles, mix glutinous rice flour with 1.5 cups water in a saucepan. Boil over medium heat for 5-8 minutes until thick. Let cool completely.
  7. Add Korean chili flakes to the cooled rice paste. Mix well. This creates the signature red color.
  8. In a large bowl, combine radish with fine sea salt, fish sauce, and fermented shrimp. Let sit for 10 minutes.
  9. Add chives, carrots, garlic, ginger, sugar, onion, and the chili paste mixture to the vegetable mix. Mix thoroughly.
  10. After 6 hours, rinse pickled cabbage thoroughly. Drain in a colander for 1 hour to remove excess salt.
  11. Place one cabbage quarter on a tray. Spread kimchi paste between each leaf. Use 1-2 small handfuls per quarter.
  12. Season remaining cabbage quarters. Keep leaves attached to the stem for better structure.
  13. Transfer kimchi to airtight containers. Leave at room temperature for 24 hours, then refrigerate.
  14. Kimchi is ready to eat when chilled. For deeper flavor, wait 3-4 more days before serving.

Notes

Storage Tips: Store kimchi in the refrigerator at 3-5°C. Use stainless steel or BPA-free plastic containers. Fill containers only 70-80% full to prevent overflow.
Substitutions: Korean ingredients are essential for authentic flavor. Gochugaru and Korean fish sauce cannot be easily substituted without changing the taste.
Timing: The 6-hour brining time is crucial. Shorter brining leads to bland kimchi, while longer brining makes it too salty.
Shelf Life: Properly stored kimchi lasts several months in the refrigerator. Some batches stay fresh for up to a year with ideal storage conditions.