How to make Kimchi

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How to make Kimchi

Lately I’m so into Korean cuisine and today I’ll show a typical way to make kimchi that I’ve learned.


3 to 4 heads of medium napa cabbage

For the porridge:
2 tbsp glutinous rice flour
2 tbsp sugar
2 cups water

For the kimchi paste:
1/2 lb daikon
1 carrot
3 to 4 green onions
1/4 lb chinese chives (optional)
10 to 12 garlic cloves
1 tbsp ginger
1 medium onion
1/2 cup fish sauce
1 cup hot pepper flakes

Step 1: cut the cabbage lengthwise into 4-6 pieces, depends on its size. Then, sprinkle salt all over every single leaf. Keep doing the same with the rest, then let the cabbage rest for about an hour.

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Step 2: Prepare a sauce pan with 2 tbsp sweet rice flour, 2 tbsp sugar and 2 cups of water. Cook over medium high, meanwhile keep stirring constantly. As long as the water gets thick and turns into porridge, off with the heat, then set aside and allow it to cool.

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From time to time, turn the cabbage over to get them well salted.

Step 3: Prepare the following ingredients: green onions, chives, a medium-size carrot and a half pound daikon (it could be Korean daikon or regular daikon).

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After get them all peeled and washed carefully, shred or julienne the carrot and daikon. Then chop the chives into 1 inch long pieces, slice the green onion thinly.

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Step 4: Prepare following spices: 10 to 12 garlic gloves, 1 tsp ginger, 1 cup of hot pepper flakes (you can add more or less, all depends on how spicy you want it to be), a small onion, and half a cup of fish sauce.

Roughly cut the onion so that we can chop them more easily. Add the garlic, ginger, onion and fish sauce into the food processor, chop them very finely, then add in the veggie mixture. Continue to add hot pepper flakes and the porridge into it, then get a glove and mix it thoroughly until it turns into a mushy paste.

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Now we’re done with the kimchi paste.

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Step 5: After one hour resting, the cabbages should be soaked in water for about half an hour, after that, washed carefully for multiple times to remove the saltiness. Allow them to drain well. 

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Step 6: start to spread kimchi paste on each cabbage leaf, then wrap and put into a jar or plastic container.

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Kimchi will start fermenting and turn sour after a day or two at room temperature. The warmer, the faster the kimchi will ferment. Kimchi can be served as side-dish to any main course and can be stored in the fridge to use as needed. You can add some roasted sesami seed to make it crunchy and crispy at same time. I hope you gonna give it a try and don’t forget to let me know how your kimchi turns out. 

2 Comments so far:

  1. jessie fricke says:

    how long do you let it ferment at room temp – just 2 days? how long will it last in the fridge?

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