Easy Homemade Korean Kimchi Recipe

Kimchi, the iconic Korean dish, is a flavourful medley of fermented vegetables, typically napa cabbage or radish. Celebrated for its tangy, spicy, and umami-rich taste, kimchi holds a special place in Korean culture, having been recognised by UNESCO as an important part of Korea’s heritage and family traditions. While it remains a staple in Korean cuisine, kimchi is also gaining worldwide popularity for its health benefits and bold flavours. For those with a passion for food and a curiosity for new culinary experiences, making homemade kimchi is a delightful way to bring the flavours of Korea into your kitchen.

Let's begin with this easy homemade kimchi recipe:

Estimated time

4 hours

Ingredients

• 1 medium Chinese leaf (or called napa cabbage)
• 1 Korean radish (optional)
• 4 spring onions, chopped
• 1/4 cup sea salt (non-iodised)
• 1 tablespoon sugar
• 5-6 garlic cloves, minced
• 1/4 cup gochugaru (Korean chilli flakes)—adjust based on spice preference
• 2 tablespoons fish sauce (or soy sauce for a vegan option)
• 2-3 tablespoons salted shrimp (optional)

Steps

1. Prepare the cabbage:

Cut the Chinese leaf lengthwise into quarters, then into bite-sized pieces. Rinse thoroughly under cold water.

In a large bowl, sprinkle the cabbage generously with sea salt, making sure each piece is coated. This will draw out excess water from the cabbage, softening it in the process.

Let the salted cabbage sit for about 1.5–2 hours, turning occasionally to ensure even salting.

2. Rinse and drain: After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt.

Allow it to drain in a colander for 20-30 minutes.

3. Prepare the seasoning:

 

In a separate bowl, mix the minced garlic, gochugaru, sugar, and fish sauce (or soy sauce) to form a paste. If you use salted shrimp, add it to the mixture for an authentic depth of flavour. If desired, add the chopped spring onions and thinly sliced radish to the paste.

4. Mix the kimchi and the seasoning: Combine the drained cabbage with the seasoning paste. Wearing gloves, use your hands to evenly coat the cabbage with the paste, ensuring every piece is covered.

Related article: Kimchi: Unleash the Power of Korean Superfood 

5. Pack and ferment:

• Pack the seasoned cabbage tightly into a clean, airtight jar, pressing down to remove air bubbles. Leave about 2 inches of space at the top for expansion during fermentation.
• Leave the jar at room temperature for 1–5 days. Check daily, and when it reaches your desired level of fermentation (it should taste tangy but not overly sour), refrigerate it to slow down the process.

6. Serve: Your homemade kimchi is now ready to be enjoyed! For a stylish touch, serve your kimchi on one of our small plates from the 3 to 5 inches Japanese tableware collection, perfect for presenting your kimchi in an elegant way.

 

FAQ: Easy Homemade Korean Kimchi Recipe

1. How long does kimchi last?
Kimchi can last several months when stored in the fridge. Over time, it will become more sour as fermentation continues. Some people prefer the more intense flavour of aged kimchi.

2. Can I make a non-spicy version of kimchi?
Yes! If you prefer a non-spicy kimchi, you can skip the gochugaru (Korean chilli flakes). Instead, try making Baek Kimchi (white kimchi), which is a mild version made without chilli peppers. This kimchi still has plenty of flavour from garlic, ginger, and other seasonings but without the heat.

3. Is kimchi vegan?
Traditional kimchi recipes use fish sauce or salted shrimp, but you can easily make a vegan version by substituting with soy sauce or miso paste for that savoury umami taste.

4. Do I need a special container for fermenting kimchi?
You don’t need a special container—any clean, airtight jar will work. However, traditional Korean kimchi is often fermented in earthenware jars called "onggi."

5. Can I adjust the spice level?
Absolutely! Gochugaru (Korean chilli flakes) is what gives kimchi its heat. Feel free to use less or more depending on your spice tolerance.

6. How long should I ferment kimchi?
Fermentation times can vary. A 1-2 day fermentation will yield a milder, fresher kimchi, while 3-5 days will result in a stronger, tangier flavor. The best way is to taste it daily until it reaches your desired flavour.

Related article: Homemade Pesto Sauce Recipe 

 

Kimchi is not only a flavourful addition to your meals but also packed with probiotics due to its fermentation process, making it beneficial for gut health. Its versatility in dishes, from traditional Korean stews to fusion recipes like tacos and burgers, makes it a fun ingredient for experimenting in the kitchen.

Start your journey into kimchi-making today, and serve it with style on one of our beautiful plates from the Japanese tableware collection for the perfect dining experience!