recipe image homemade kimchi
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Homemade Kimchi

Homemade Kimchi is a traditional side dish of salted and fermented cabbage and radish. A quick and easy recipe that only takes 35 minutes to prepare before letting it ferment!
Prep Time35 mins
Cook Time3 mins
Fermentations3 hrs
Total Time38 mins
Course: Side Dish
Cuisine: Korean
Keyword: cabbage, fermented, kimchi, korean recipe
Servings: 3 medium sized jar
Author: Mia

Ingredients

  • 2 napa cabbage chopped
  • 1 white radish cut in strips
  • 2 large carrots cut in strips
  • 1 cup scallions cut in strips
  • 1 ½ cup chili powder
  • ½ cup onion sliced
  • 6 cloves garlic crushed
  • 1 thumb-size ginger grated
  • cups fish sauce

For making paste

  • 1 ½ cup water
  • cup rice flour
  • ¼ cup granulated white sugar

For curing cabbage

  • ½ cup salt for curing cabbage
  • 4 cups water

Instructions

  • Wash and cut cabbage. Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly to coat the cabbage evenly. Allow cabbage to sit for 30 minutes. Set aside.

Making the paste

  • In a small pot over medium heat. Add water and rice flour and stir until thick and translucent. Add sugar and stir. Remove from heat and let cool.

Mixing the ingredients

  • When the paste is cooled down, transfer in a bowl. Add chili powder and mix in with the paste. Add fish sauce, garlic, onion, ginger, scallions, carrots, and radish. Mis well until incorporated.
  • Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander.
  • Add cabbage by three batches in the paste mix making sure cabbages are well coated.
  • Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Put the lid on the jars and allow to sit at room temperature or in the fridge for 2-5 days. 
  • Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking. Bon Appetit.