Description
Learn how to make your own authentic Korean kimchi with this foolproof 7-day fermentation plan. Starting with fermenting Napa cabbage in a spicy, savory paste, this recipe guides you through salting, brining, mixing, fermenting, and enjoying your homemade kimchi with vibrant flavors and probiotic benefits.
Ingredients
Scale
Vegetables
- 1 large Napa cabbage (2–3 pounds)
- 1 bunch green onions, chopped
- 1 carrot, julienned (optional)
- 1 daikon radish, julienned (optional)
Seasoning and Paste
- 1/4 cup sea salt (non-iodized)
- 1 tablespoon sugar
- 1/2 cup Korean chili flakes (gochugaru)
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons fish sauce (or soy sauce for vegetarians)
- 1 tablespoon rice flour (optional)
Instructions
- Prepare the Cabbage: Wash and quarter the Napa cabbage lengthwise. Remove the core and chop into bite-sized pieces. Place the cabbage in a large mixing bowl, sprinkle with sea salt, and massage it in with your hands or gloves. Allow it to sit for 2 hours, tossing every 30 minutes to soften and release water.
- Rinse and Drain Cabbage: After at least 8 hours or overnight, rinse the cabbage thoroughly under cold water to remove excess salt. Drain it in a colander and gently squeeze to remove extra water. The cabbage should be wilted but still crisp.
- Make Kimchi Paste: In a separate bowl, combine Korean chili flakes, minced garlic, grated ginger, fish sauce or soy sauce, sugar, and rice flour (if using). Add a bit of water if the mixture is too thick to create a spreadable paste.
- Mix Vegetables with Paste: In the large bowl, add the drained cabbage, chopped green onions, julienned carrot, and daikon radish. Pour the kimchi paste over the vegetables and use gloved hands to thoroughly coat every piece. Taste and adjust salt or spice as desired.
- Pack into Jar: Transfer the kimchi mixture into a clean fermentation jar, pressing down firmly to remove air bubbles and submerge the vegetables in their juices. Leave some space at the top and use a smaller jar or weight to keep everything submerged. Add brine if necessary (1 teaspoon salt dissolved in 1 cup water).
- Start Fermentation: Seal the jar and place it on a tray. Store the jar in a cool, dark spot at 65-75°F. Fermentation begins as beneficial bacteria convert sugars into lactic acid, creating tangy flavors. Check periodically for bubbles and sour aroma, skimming mold if it appears.
- Monitor and Taste: Around Day 6, open the jar and taste the kimchi to assess flavor. If it’s tangy and fizzy to your liking, move the jar to the refrigerator to slow fermentation. If you want stronger flavors, leave it at room temperature for another day or two.
- Enjoy Your Kimchi: By Day 7, your kimchi is ready to serve. Enjoy it alongside rice, in soups, or in dishes like kimchi pancakes. Store in the refrigerator, where it will continue to ferment slowly and keep for several months.
Notes
- Use gloves when handling chili flakes to protect your skin from irritation.
- Adjust chili flakes according to your preferred spice level.
- Rice flour is optional but helps thicken the kimchi paste for better adhesion.
- Ensure the kimchi is submerged under its brine to avoid mold formation.
- Store kimchi in the refrigerator after reaching desired fermentation to prevent over-fermentation.
- If mold develops, skim it off promptly and ensure vegetables remain submerged.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: Korean
Keywords: kimchi, fermented vegetables, Korean recipe, napa cabbage, homemade kimchi, fermentation, probiotic foods
