Learn how to make traditional Korean kimchi at home using easy-to-follow steps and authentic ingredients for a flavorful fermented cabbage dish.
Ingredients extracted via AI
900 g napa cabbage60 g sea salt240 ml water24 g sugar16 g glutinous rice flour40 g onion40 g ginger50 g garlic30 ml fish sauce25 g shrimp paste100 g Asian pear60 g Korean dried chili flakes (gochugaru)80 g carrot100 g daikon radish50 g spring onion
Procedure generated via AI
Start with about 900 g (2 lb) of napa cabbage. Remove the base, separate the leaves, and rinse them under cold drinking water. Chop the leaves into roughly 5 cm wide strips across.
Place the cabbage in a large clean bowl and sprinkle 60 g of medium-coarse sea or unrefined salt. Rub the salt thoroughly into the leaves while keeping the stems intact. Press the cabbage firmly into the bowl and let it rest for 30 minutes to draw out moisture.
Meanwhile, combine 240 ml of water, 24 g of sugar, and 16 g of glutinous rice flour in a saucepan. Stir and heat gently over low heat until the mixture thickens and starts to simmer lightly. Remove from heat and let it cool.
Chop 40 g onion and 40 g peeled ginger into pieces and place them in a blender. Add 50 g garlic cloves, 30 ml fish sauce, and 25 g shrimp paste (or a substitute for fish sauce). Then add 100 g peeled and chopped Asian pear and 60 g Korean dried chili flakes (gochugaru).
Blend all ingredients in the mixer thoroughly to form a smooth, uniform paste.
Peel and slice 80 g carrot into thin, oval diagonal slices, then cut into fine strips. Slice 100 g daikon radish the same way into thin strips. Finally, cut 50 g spring onions into small diagonal pieces. Place all the vegetables in a bowl.
Put on gloves and mix the cooled rice flour mixture evenly with the prepared sliced vegetables. Add the chili paste and blend everything well into a smooth mixture.
Rinse the salted cabbage under cold water to remove excess salt and brine. Drain the cabbage thoroughly and combine it with the vegetable chili mixture. Mix carefully so all flavors meld together.
Transfer the mixture to a sterilized glass jar or another suitable non-metal container, filling it about 80% full. Wipe the jar’s rim clean to remove any residue or salt.
Place a cabbage leaf or plastic wrap on the surface and press down with a weight, such as a small bowl. Cover with a lid or leave open with a rubber glove secured on top to monitor fermentation without releasing gas.