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28/10/2025

how to make kimchi

🥬 Ingredients

Main:

1 medium napa cabbage (about 2–3 lbs)

1/4 cup sea salt (non-iodized)

Water (enough to soak cabbage)

For the seasoning paste:

1 tablespoon glutinous rice flour (or plain flour)

1/2 cup water

2 tablespoons Korean red chili flakes (gochugaru) — adjust for spice level

3 cloves garlic, minced

1-inch piece ginger, grated

2 green onions, chopped

1 tablespoon fish sauce (optional, or soy sauce for vegetarian)

1 teaspoon sugar

Optional veggies:

1 small carrot, julienned

1/4 daikon radish, julienned

🥣 Instructions

Salt the cabbage

Cut the cabbage lengthwise into quarters and remove the core.

Cut into bite-sized pieces.

Dissolve salt in water and soak the cabbage for 2 hours, turning every 30 minutes to salt evenly.

Rinse thoroughly 2–3 times with clean water, then drain for 15–20 minutes.

Make the paste

In a small pot, combine 1 tablespoon flour with 1/2 cup water and simmer until it thickens (about 1–2 minutes).

Let it cool, then mix in gochugaru, garlic, ginger, fish sauce (or soy sauce), sugar, and chopped green onions.

Add julienned carrot and radish if using.

Mix

Wearing gloves, gently mix the seasoning paste with the drained cabbage until everything is evenly coated.

Pack and ferment

Pack tightly into a clean glass jar, pressing down to remove air pockets.

Leave about 1 inch of space at the top.

Let it sit at room temperature for 1–2 days (depending on how warm it is) until slightly sour.

Then transfer to the fridge. It will continue to ferment slowly and develop flavor over time.

🧡 Tips

Taste daily during fermentation — when it’s pleasantly tangy, refrigerate it.

Kimchi keeps for months in the fridge and gets more flavorful over time.

Use it in fried rice, stews, pancakes, or eat it as a side dish!

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