Homemade Korean Fermented Cabbage Kimchi Recipe (Print Version)
Master authentic Korean kimchi with this traditional fermented cabbage recipe. Learn to make probiotic-rich baechu kimchi at home for a flavorful side dish.
# Recipe Info:
Prep Time: 90 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Brining Base
01 -
5 lbs napa cabbage, quartered lengthwise and cut into 2-inch pieces
02 -
1/2 cup coarse sea salt
→ The Fiery Fermentation Paste
03 -
1/2 cup Korean chili flakes (Gochugaru)
04 -
1/4 cup fresh garlic, minced (about 1 head)
05 -
2 tbsp fresh ginger, grated
06 -
2 tbsp glutinous rice flour
07 -
1 tbsp granulated sugar
08 -
1/2 cup water
→ The Fresh & Umami Boosters
09 -
1 bunch green onions (about 6-8 stalks), cut into 2-inch pieces
10 -
1 cup daikon radish, julienned (about 1/2 lb)
11 -
1/4 cup Korean fish sauce (Myulchi Aekjeot)
12 -
1 tbsp salted shrimp paste (Saeujeot), finely minced (optional, but traditional)
# Instructions:
01 -
In a very large bowl, combine 5 lbs napa cabbage with 1/2 cup coarse sea salt. Toss thoroughly to coat every piece. Let the cabbage sit for 1.5 hours, tossing every 30 minutes, until it has softened and released significant liquid.
02 -
After brining, rinse the cabbage under cold running water at least 3-4 times to remove excess salt. Squeeze handfuls of cabbage gently to remove as much water as possible. Set aside in a colander to drain completely while preparing the paste.
03 -
In a small saucepan, whisk together 2 tbsp glutinous rice flour and 1/2 cup water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a translucent paste, about 2-3 minutes. Let it cool completely before proceeding.
04 -
In a large bowl, combine the cooled rice flour paste with 1/2 cup Korean chili flakes (Gochugaru), 1/4 cup minced fresh garlic, 2 tbsp grated fresh ginger, 1 tbsp granulated sugar, 1/4 cup Korean fish sauce, and 1 tbsp finely minced salted shrimp paste (if using). Mix well to form a vibrant paste for your Homemade Korean Fermented Cabbage Kimchi Recipe.
05 -
To the kimchi paste, add 1 bunch green onions (cut into 2-inch pieces) and 1 cup julienned daikon radish. Stir these fresh ingredients into the paste until evenly distributed. This adds crucial texture and flavor to your Homemade Korean Fermented Cabbage Kimchi Recipe.
06 -
Wearing food-safe gloves, add the thoroughly drained napa cabbage to the bowl with the kimchi paste and vegetables. Vigorously massage the paste into every piece of cabbage until it is completely coated. Ensure no piece is left unseasoned for the best Homemade Korean Fermented Cabbage Kimchi Recipe.
07 -
Pack the kimchi tightly into clean, airtight jars or containers, pressing down to remove air pockets. Leave about an inch of headspace. Let it ferment at room temperature (65-70°F) for 1-2 days, then transfer to the refrigerator. For the best flavor development, allow it to ferment in the fridge for at least a week before enjoying.
# Notes:
01 -
Always wear food-safe gloves when mixing kimchi to protect your hands from the chili flakes and ensure hygiene.
02 -
Fermentation time at room temperature can vary based on your desired sourness and ambient temperature; taste daily after 24 hours.
03 -
If you can't find salted shrimp paste, you can omit it or add an extra teaspoon of fish sauce for a similar umami boost.
04 -
Serve your Homemade Korean Fermented Cabbage Kimchi Recipe as a side dish with almost any meal, or use it in stews, fried rice, or pancakes.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Cutting board
03 -
Sharp knife
04 -
Colander
05 -
Large airtight container (for fermentation)
06 -
Gloves
# Nutrition Facts (Per Serving):
Calories: 69 kcal
Total Fat: 1 g
Total Carbohydrate: 13 g
Protein: 4 g