Homemade Kimchi

Kimchi is a traditional Korean dish made from fermented vegetables, typically cabbage and radishes, seasoned with various spices.

I grew up eating my mother's homemade kimchi. One day I asked her for her recipe, because I really wanted kimchi!!!

Follow along with these easy instructions to create your own batch of tangy, spicy kimchi at home.

1 large Napa cabbage

1/4 cup sea salt

4 cups water

1 daikon radish, julienned

4-5 green onions, chopped

5 cloves garlic, minced

1 tablespoon ginger, minced

3 tablespoons Korean red pepper flakes (gochugaru)

2 tablespoons fish sauce (or soy sauce for a vegan option)

1 tablespoon sugar

1 tablespoon rice flour (optional, for thickening the sauce)

Clean glass jars with lids for fermenting

Plastic wrap or bags (to prevent the kimchi from spoiling due to the metal lid)

First, prepare the Napa cabbage:

• Rinse the cabbage under cold water and remove any wilted outer leaves.
• Cut the cabbage lengthwise in half, then cut each half into quarters.
• Cut out the core from each quarter and discard.
• Chop the cabbage into bite-sized pieces and transfer to a large mixing bowl.

Now, it's time to salt!

• Dissolve the sea salt in water to create a brine.
• Pour the brine over the chopped cabbage, making sure it's fully submerged.
• Place a weighted object on top to keep the cabbage submerged (a plate or bowl with a heavy object works well).
• Let the cabbage sit in the brine for 1-2 hours, tossing occasionally to ensure even salting.
• After 1-2 hours, rinse the cabbage thoroughly under cold water to remove excess salt.
• Drain the cabbage in a colander and gently squeeze out any excess water. Set aside.

• In a small bowl, combine the minced garlic, minced ginger, Korean red pepper flakes, fish (or soy) sauce and sugar.
• If you prefer a thicker sauce, mix in the rice flour with a tablespoon of water to create a slush and add it to the small bowl.

• Chop the daikon radish and green onions
• In a large mixing bowl, add the seasoning mixture and vegetables
• Toss until everything is evenly coated in the seasoning mixture

• Using clean glass jars (glass containers work too!), pack the seasoned vegetables tightly, pressing down to remove any air pockets.
• Leave about an inch of space at the top of each jar to allow for fermentation.
• Cover the jars with plastic wrap (plastic bags work too!)
• Place the lids on top of the plastic wrap let them sit at room temperature for 1-2 days to kickstart the fermentation process.
• After 1-2 days, open the lids briefly to release any built-up gases, then reseal and refrigerate.

• Note that your kimchi will continue to ferment in the refrigerator, developing more complex flavors over time.
• Serve it as a side dish, add it to rice or noodle dishes, or incorporate it into your favorite recipes.
• Enjoy the tangy, spicy goodness of your homemade kimchi.