Traditional Korean Kimchi

A spicy, tangy, and umami-rich fermented napa cabbage dish, Kimchi is a staple in Korean cuisine. Packed with probiotics and bold flavors, this fermented delight is not only delicious but also great for gut health. Whether eaten as a side dish or used in soups and stir-fries, homemade kimchi brings authentic Korean flavors to your kitchen.

Why You’ll Love This Recipe

• Authentic Korean Flavor – Made with traditional ingredients like gochugaru and fish sauce for rich, deep flavors.
• Healthy and Probiotic-Rich – Supports digestion and gut health with natural fermentation.
• Customizable Heat Level – Adjust the amount of gochugaru to suit your spice preference.
• Easy to Make – Simple steps to create your own homemade kimchi.
• Versatile – Enjoy it as a side dish, in fried rice, stews, or noodles.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cabbage:

• Napa cabbage, cut in half
• Coarse sea salt
• Water

For the Kimchi Paste:

• Korean red pepper flakes (gochugaru)
• Fish sauce (or soy sauce for a vegan option)
• Sugar
• Grated ginger
• Garlic, minced
• Small onion, finely chopped
• Green onions, chopped
• Daikon radish, julienned (optional)

Directions

1. Prepare the cabbage – Dissolve sea salt in water and soak the napa cabbage for 2-4 hours until softened. Rinse thoroughly and drain.
2. Make the kimchi paste – In a bowl, mix gochugaru, fish sauce, sugar, ginger, garlic, onion, and green onions to create a thick paste.
3. Coat the cabbage – Spread the kimchi paste between each layer of napa cabbage leaves, ensuring even coating.
4. Pack into a container – Place the coated cabbage in an airtight container, pressing down to remove air pockets.
5. Fermentation – Let it ferment at room temperature for 1-2 days, then store in the fridge for at least a week before serving.

Servings and Timing

• Prep Time: 30 minutes
• Fermentation Time: 3-7 days
• Total Time: 30 minutes (+ fermentation)
• Servings: 10 servings
• Calories: 40 kcal per serving

Variations

• Milder Kimchi – Reduce the amount of gochugaru for a less spicy version.
• Extra Crunchy – Add carrots or cucumbers for more texture.
• Seafood-Enhanced – Mix in salted shrimp (saeujeot) for an extra umami boost.
• Sweet and Tangy – Add a little grated apple or pear for a hint of sweetness.
• White Kimchi (Baek Kimchi) – Omit the red pepper flakes for a mild, non-spicy version.

Storage/Reheating

• Fermentation: Keep at room temperature for 1-2 days, depending on the desired level of tanginess.
• Refrigeration: Store in an airtight container in the fridge for up to 3 months.
• Freezing: Not recommended, as it affects the texture.

FAQs

How long should I ferment kimchi?

Ferment at room temperature for 1-2 days for mild tanginess or longer for stronger fermentation.

Do I have to use fish sauce?

No, soy sauce or miso can be used for a vegan alternative.

Why does kimchi bubble or smell strong?

Bubbling is a sign of active fermentation. The strong smell comes from the fermentation process and is completely normal.

Can I eat kimchi immediately?

Fresh kimchi can be eaten right away, but the flavors deepen after fermentation.

What dishes can I make with kimchi?

Kimchi can be used in fried rice, stews (kimchi jjigae), pancakes, or noodles.

How do I prevent kimchi from becoming too sour?

Store it in the fridge after 1-2 days of fermentation to slow down the process.

Can I use regular cabbage instead of napa cabbage?

Yes, but napa cabbage gives the best texture and absorbs flavors well.

What’s the best way to store kimchi?

Keep it in a tightly sealed container to prevent strong odors from spreading in the fridge.

Can I reuse kimchi brine?

Yes, the brine can be used for seasoning stews or making another batch of kimchi.

Why does my kimchi taste too salty?

If kimchi is too salty, rinse the cabbage thoroughly before adding the paste.

Conclusion

Traditional Korean Kimchi is a flavorful, probiotic-rich dish that adds spice and tang to any meal. Whether enjoyed fresh or fermented, this homemade kimchi brings the taste of Korea to your table. Try making your own batch today and discover why kimchi is a beloved staple in Korean cuisine!