Kimchi — Korea’s signature fermented vegetable dish




How to Make Real Korean Kimchi at Home

Kimchi is Korea’s signature fermented vegetable dish, packed with flavor and probiotics. Learn how to make authentic Korean kimchi at home with this detailed guide.

🥬 What is Kimchi?

Kimchi is a traditional Korean dish made by fermenting seasoned vegetables, usually napa cabbage and Korean radish. It's known for its bold flavor, spiciness, and health benefits like probiotics and fiber. Every Korean home has their own version!

🧄 Ingredients You’ll Need

  • 1 large napa cabbage (2–3 lbs)
  • 1/4 cup sea salt (for salting cabbage)
  • 1 Korean radish (mu), julienned
  • 4 green onions, chopped
  • 1/2 cup Korean red chili flakes (gochugaru)
  • 2 tbsp fish sauce
  • 1 tbsp salted shrimp (optional)
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp sugar
  • 1/4 cup water

👩‍🍳 Step-by-Step Instructions (Beginner-Friendly)

  1. Salt the cabbage
    Cut cabbage into quarters. Rinse and sprinkle salt between the leaves. Let sit in a bowl for 2 hours, turning every 30 minutes. Rinse well and drain.
  2. Make the seasoning paste
    In a bowl, combine gochugaru, fish sauce, (optional) salted shrimp, garlic, ginger, sugar, and water. Stir until it forms a thick paste.
  3. Mix the filling
    Add the julienned radish and chopped green onions into the paste. Mix thoroughly.
  4. Season the cabbage
    Wearing gloves, spread the filling between every layer of cabbage leaves. Make sure it’s evenly coated.
  5. Pack and ferment
    Tightly pack the seasoned cabbage into a clean airtight container or jar. Leave some space at the top for gases. Let it sit at room temperature for 1–2 days, then refrigerate.

💡 Tips for the Best Kimchi

  • Use gloves: Gochugaru can stain and irritate your hands.
  • Don’t oversalt: Rinse cabbage well after salting.
  • Taste as it ferments: After 2 days, taste daily to check your preferred tanginess.

🍽 How to Enjoy Kimchi

  • As a side dish with rice or noodles
  • In kimchi fried rice or kimchi stew (jjigae)
  • With grilled meats, eggs, or sandwiches

🧊 Storage & Longevity

Store kimchi in an airtight container in the fridge. It can last for months. The flavor evolves over time—fresh is crunchy and mild, aged is sour and rich.

Can’t find real gochugaru, fish sauce, or salted shrimp?
Message me on WhatsApp and I’ll help you get authentic Korean kimchi ingredients shipped anywhere! 🇰🇷

Want to try more Korean classics? Check out Kimchi Jjigae or Bulgogi too!

댓글

댓글 쓰기