Kimchi

Kimchi

FAQ

Chef’s Tips

• Use coarse Korean chili flakes for the best flavour and colour
• The cabbage is ready when it bends without snapping (don’t rush this step)
• Leave space in your jars, kimchi expands as it ferments
• Taste after 24 hours and adjust fermentation time to your liking
• Wear gloves if you don’t want spicy hands for the rest of the day

Kimchi

Wife with the Knife

This is the kind of kimchi that takes a bit of time, but it’s worth the wait. Napa cabbage, garlic, and ginger ferment slowly into something crisp, spicy, and deeply layered you’ll want in the fridge.

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Prep Time 2 hours hrs

Fermentation Time 3 days d

Total Time 3 days d 2 hours hrs

Course Salad, Side Dish

Cuisine Korean

Servings 1.5 L

Equipment

• Jars or Airtight containers 1-1.5L
• Blender or Food processor
• Large mixing bowl
• Kitchen gloves (recommended for mixing)
• Colander or sieve

Ingredients

  

Fir The Cabbage

• 2 large napa cabbages chopped
• 1 cup coarse salt kosher or pickling

Veg Mix-ins

• ½ daikon cut into matchsticks
• 1 –2 bunches scallions cut into 3-inch pieces

Kimchi Paste

• 1 cup gochugaru Korean chili flakes
• ½ cup fish sauce
• ¼ cup shrimp paste or salted shrimp
• ¼ cup glutinous rice flour
• 1½-2 cups cups water
• ½ onion
• ½ Korean pear (or 1 Gala apple) (or 1 Honeycrisp apple)
• 2 tbsp ginger minced
• 3 cloves garlic
• 2 tbsp sugar

Instructions

 

• Place chopped cabbage in a large bowl and toss with salt. Massage well into the leaves.
• Let sit 1–2 hours, tossing every 30 minutes, until soft and bendable.
• Meanwhile, combine daikon, scallions, fish sauce, and shrimp paste in a large bowl. Set aside.
• In a pot, whisk rice flour and water together. Cook over medium heat, stirring constantly until thick and glossy (about 15–20 minutes).
• Stir in sugar, cook 1 more minute, then cool completely.
• Blend onion, pear (or apple), garlic, ginger, and ¼ cup cooled rice paste until smooth.
• Mix blended paste with gochugaru and add to the daikon mixture. Combine well.
• Rinse cabbage thoroughly, drain, and squeeze out excess water.
• Combine cabbage with kimchi paste and mix until evenly coated.
• Pack tightly into jars, leaving 1–2 inches of space at the top.
• Leave at room temperature 1–3 days, burping daily if needed.
• Move to fridge once fermented to your liking.

Notes

Kimchi is best once it’s had a few days to ferment and develop that sharp, spicy depth. Keep it chilled in the fridge and let it slowly evolve in flavour over time.

 

Serving suggestions 

• Serve as a side with rice bowls, grilled meats, or simple fried eggs
• Spoon over noodles for heat, acidity, and crunch
• Excellent in fried rice, or noodles dishes for added heat, acidity, and crunch
• Layer into sandwiches, grilled cheese or wraps for brightness and texture

Other uses for kimchi

• Stir into pasta with butter or cream for quick kimchi pasta
• Mix with softened butter for kimchi butter (great on toast, steak, or corn)
• Blend into mayo for dips and spreads
• Add to soups or stews for added depth

 

Storage

• Store Kimchi in an airtight container in the fridge, it will for several weeks to months, when stored properly.
• Flavour becomes stronger and more sour over time
• Store airtight and always use a clean utensil

Freezer: Not recommended — texture changes significantly

 

Leftovers tips

• Older kimchi is ideal for cooking
• Over-fermented kimchi is often the most flavourful — don’t throw it out
• Kimchi is served cold or at room temperature

 

 

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Keyword fermented cabbage, gochugaru Kimchi, homemade kimchi, Kimchi, kimchi recipe, korean cuisine, Korean kimchi, napa cabbage, side dishes, Slaw, traditional kimchi

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