Homemade Kimchi – Traditional Fermented Korean Side

Homemade Kimchi is a bold, tangy, and deeply flavorful Korean staple made through natural fermentation. This traditional recipe delivers authentic taste with simple ingredients and rewarding results.

Why You’ll Love This Recipe

• Authentic Korean flavor with balanced heat and tang
• Naturally fermented and probiotic-rich
• Made with simple, wholesome ingredients
• Easy to customize spice level
• Perfect as a side dish or cooking ingredient

Ingredients

• 1 large napa cabbage (about 2 1/2 pounds)
• 1/4 cup kosher salt
• Water, as needed

Kimchi Paste

• 1 tablespoon rice flour
• 1/2 cup water
• 1/3 cup Korean chili flakes (gochugaru)
• 1 tablespoon sugar
• 5 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce
• 4 green onions, chopped
• 1 small carrot, julienned
• 1 small daikon radish, julienned

Step-by-Step Instructions

1. Cut napa cabbage lengthwise into quarters, then into bite-sized pieces.
2. Place cabbage in a large bowl, sprinkle evenly with salt, and massage gently. Add enough water to submerge. Let soak for 1 1/2 to 2 hours, tossing every 30 minutes.
3. Rinse cabbage thoroughly under cold water 2–3 times. Drain well and set aside.
4. In a small saucepan, whisk rice flour and water. Cook over medium heat until thickened, about 2–3 minutes. Let cool.
5. In a large bowl, combine cooled rice paste, chili flakes, sugar, garlic, ginger, and soy sauce. Mix until smooth.
6. Add green onions, carrot, and radish to the paste and mix well.
7. Add drained cabbage and gently massage seasoning into the leaves until fully coated.
8. Pack kimchi tightly into a clean glass jar, pressing down to remove air bubbles. Leave at least 1 inch of headspace.
9. Seal loosely and let ferment at room temperature for 1–3 days, burping daily.
10. Once fermented to your liking, refrigerate and enjoy.

Tips & Variations

• Wear gloves when mixing to protect hands from chili
• Reduce gochugaru for mild kimchi or increase for extra heat
• Add pear or apple for subtle sweetness
• Include mushrooms for extra umami
• Always use clean utensils to avoid contamination

Storage & Freezer Instructions

• Store kimchi in an airtight container in the refrigerator
• Flavor deepens over time and lasts up to 3 months
• Press kimchi down to keep submerged in liquid
• Freezing not recommended as texture changes
• Use older kimchi for cooking soups, pancakes, and fried rice

Serving & Pairing Ideas

• Serve as a side dish with rice and vegetables
• Add to noodles, ramen, or rice bowls
• Use in kimchi fried rice or savory pancakes
• Pair with grilled meats or tofu
• Stir into soups and stews for depth

Frequently Asked Questions

How long should kimchi ferment?

Kimchi typically ferments for 1–3 days at room temperature, depending on temperature and taste preference. Shorter fermentation yields fresher flavor, while longer creates deeper tang.

Is homemade kimchi safe to eat?

Yes, when prepared with clean equipment and proper salt ratios, kimchi is safe and naturally preserved through fermentation.

Can I make kimchi without chili flakes?

You can, but it will not be traditional kimchi. The flavor will be milder and less complex.

Why does my kimchi smell strong?

Fermentation produces sulfur compounds. A strong smell is normal and expected as kimchi matures.

Ready to Make It?

This Homemade Kimchi delivers bold flavor, satisfying crunch, and traditional fermentation you can master at home. Whether enjoyed fresh or aged, it’s a rewarding recipe worth saving and making again.

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