How to Make Kimchi (Kimchee)

classic Korean side dish
Classic Korean side dish
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Ingredients

Adjust Servings:
2 lbs Napa cabbage cored and cut into 1-inch pieces
¼ cup Sea salt
2 cups Daikon radish cut into matchstick strips , optional, or use carrots
1 bunch Scallions trimmed and cut into 1-inch pieces
1 tbsp Fresh ginger sliced , 2-3 disks, peeled
6 cloves Garlic whole
1 Shallots quartered, optional
2–6 tbsp Red pepper flakes Korean-style gochugaru
2 tbsp Fish sauce or vegan fish sauce, miso paste, or soy sauce, more to taste
2 tsp Sugar or honey or brown rice syrup
1 tbsp Glutinous rice powder optional

Nutritional information

34
calories
0,4g
fat
6,5g
carbohydrates
2,6g
protein
0mg
cholesterol
3234mg
sodium
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    Ingredients

    How to Make Kimchi (Kimchee)

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    I am so happy to be able to tell you How to Make Kimchi (Kimchee) today. Kimchi is a classic Korean side dish made of salted and fermented vegetables, such as napa cabbage and daikon radish and flavored with a variety of seasonings such as gochugaru, spring onions, garlic, ginger, fish sauce, and miso paste.

    To make kimchi, simply soak cabbage chunks in salted water overnight. Mix with a red pepper paste. Pack into jars and leave to ferment for 3 days before transferring to the refrigerator to allow the flavors to develop more slowly over 2 weeks. Enjoy as a side dish drizzled with sesame oil and garnished with toasted sesame seeds and fresh scallions or enjoy in dishes like Kimchi Fried Rice or Kimchi stews and soup!

    To make my version of Kimchi, you will need the following ingredients:

    Ingridiens for How to Make Kimchi (Kimchee)

    Steps to make How to Make Kimchi (Kimchee)

    1
    Done
    6h

    Salt cabbage

    Remove 2 outer leaves from the cabbage. Wrap in plastic and place in the refrigerator until needed. Chop cabbage and place chunks in a large mixing bowl and sprinkle with ¼ cup of sea salt. Cover with cold water and leave to stand at room temperature for 6-8 hours or overnight. Stir halfway through if possible.

    2
    Done
    3

    Drain cabbage

    Drain the cabbage, but reserve the brine. Lightly rinse the cabbage. Squeeze out any excess water and return it to the bowl.

    3
    Done
    2

    Add radish and scallions

    Add 2 cups of chopped daikon radish and 1 bunch of scallions.

    4
    Done
    2

    Make paste

    Place 1 tablespoon of ginger, 6 cloves of garlic, 1 quartered shallot, 2-6 tablespoons of red pepper flakes, 2 tablespoons of fish sauce and 2 teaspoons of sugar in a blender or food processor. Add 1 tablespoon of rice powder (if using) and process until it becomes a thick paste.

    5
    Done
    2

    Coat mixture in paste

    Add the paste to the cabbage mixture and using tongs or gloves, mix and massage the vegetables and the paste until fully coated.

    6
    Done
    4

    Place mixture in jars

    Transfer the kimchi mixture to a large sterilized two-quart jar leaving about 1-2 inches of space at the top. Press down firmly to pack. If the vegetables aren’t covered by liquid, top up with the reserved brine until covered. Place a whole cabbage leaf over top, pressing down to keep the kimchi submerged below the brine. If you prefer, you can use a fermentation weight placed over top of the whole leaf to keep it submerged.

    7
    Done
    3d

    Ferment

    Cover the jar loosely with a lid and place it in a baking dish (or bowl) to collect any juices that may escape. Leave in a cool dark place like a basement or a cabinet away from appliances for 3 days.

    8
    Done
    2

    Check for bubbles

    After 3 days, check for fermentation action or bubbles by tapping the jar and seeing if little bubbles rise to the top. When bubbles start appearing, the kimchi is ready to store in the refrigerator where it will develop more flavor slowly as it continues to ferment.

    9
    Done

    Store

    Store in the refrigerator for at least 2 weeks before using. It will keep for months as long as the cabbage is submerged under brine.

    10
    Done

    Serve

    Serve in Kimchi Fried Rice, Kimchi Soup, Seoul Bowls or my favorite Kimchi Stew.

    I am so happy to be able to share How to Make Kimchi (Kimchee) today as it is such a delicious and versatile side dish. Try making this soon and please come back to leave a comment or review with your thoughts.

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

    Recipe Reviews

    Average Rating:
    (5.0)
    Total Reviews: 1
    Athina

    Well done! Approved!

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