Kimchi recipe

Listen to me! If you’re still buying that supermarket rubbish, wake up! This authentic Kimchi recipe is a masterclass in fermentation, flavor, and sheer brilliance. We aren't making a bloody salad; we’re creating a living, breathing powerhouse of Korean culture. Every single leaf of Napa cabbage must be treated with respect. While you're waiting for that cabbage to salt properly, you might want to try this Gingerbread cookie recipe for a sweet contrast, but right now, focus! Get your hands in there, massage those spices, and stop being lazy. A great Kimchi recipe takes time, patience, and guts. Now, let’s get to work!

Ingredients for Kimchi recipe

• 6 pounds Napa cabbage (about 2 large or 3–4 small heads)
• ¾ cup kosher salt
• 2½ cups water
• 3 tablespoons glutinous rice flour (sweet rice flour)
• 2 tablespoons granulated or turbinado sugar
• ½ cup fish sauce (or soy sauce for a vegan version)
• 1½ cups Korean hot pepper flakes (Gochugaru)
• 20 garlic cloves, minced (approx. ½ cup)
• 2 teaspoons minced peeled ginger
• 1 small onion, minced (approx. ½ cup)
• 12 ounces Korean radish (mu) or daikon, cut into matchsticks
• 1 medium carrot, cut into matchsticks
• 10 scallions, chopped
• 3 ounces Asian chives (optional), chopped
• 2 tablespoons salted fermented shrimp (saeujeot), minced

Instructions to prepare Kimchi recipe

1. Prepare the Cabbage: Cut each cabbage in half lengthwise. Cut a short slit through the core about 2 inches above the stem so the leaves stay attached but loose. Do it properly!
2. Salting: Dunk the cabbage in water to moisten. Sprinkle salt generously between every single leaf, focusing on the thick white parts. Let it rest for 2 hours, turning every 30 minutes. If it's not flexible, you've failed!
3. Make the Porridge: Combine water and rice flour in a pot. Cook over medium heat, stirring constantly for 10 minutes until it bubbles. Add sugar, cook for 1 minute until translucent, then let it cool completely. Do not rush this!
4. Rinse the Cabbage: Rinse the cabbage thoroughly 3 times under cold water to remove excess salt. Split each half into quarters. Drain it well; we don't want a watery mess!
5. Make the Kimchi Paste: In a large bowl, mix the cooled porridge, garlic, ginger, onion, fish sauce, hot pepper flakes, and shrimp. Fold in the radish, carrot, scallions, and chives. It should be a thick, vibrant paste.
6. Coat the Cabbage: Spread the paste over every leaf of each cabbage quarter. Wear gloves unless you want your hands to burn! Fold the leaves over toward the stem to make a neat package.
7. Fermentation: Pack them tightly into jars. Press down to remove air bubbles—air is the enemy! Leave it at room temperature for 1–2 days until it bubbles and smells sour, then move it to the fridge.

Kimchi recipe Details

Prep Time: PT2H
Cook Time: PT15M
Total Time: PT50H
Servings: 24

Expert Tips

Substitutions for Kimchi recipe

If you are vegan, stop crying and swap the fish sauce and fermented shrimp for a high-quality soy sauce or a kelp-based broth. It won't have the same depth, but it’ll still be miles better than anything from a tin!

Errors to Avoid with Kimchi recipe

The biggest mistake is not rinsing the cabbage enough. If you leave too much salt, it's inedible. Also, never use regular chili flakes; if it’s not Gochugaru, it’s not Kimchi. Don't be lazy!

Alternative Cooking of Kimchi recipe

If you can't wait for fermentation, eat it fresh as "Geotjeori." It’s like a vibrant, spicy Korean slaw. Just toss the fresh cabbage with the paste and serve immediately with a drizzle of toasted sesame oil.

Frequently Asked Questions about Kimchi recipe

Q1: Why is my kimchi not bubbling?

It needs warmth to kickstart the fermentation! If your kitchen is like an icebox, it’s going to take longer. Give it another day at room temperature, but keep an eye on it!

Q2: How long does this Kimchi recipe last in the fridge?

If you've packed it correctly and kept it submerged in its own juices, it can last for months. The flavor will continue to develop and get more sour, which is perfect for stews!

Q3: Can I use table salt instead of kosher salt?

Absolutely not! Table salt is too fine and often contains iodine, which can turn your cabbage into a bitter, mushy disaster. Use coarse kosher salt or sea salt. Focus on quality!