Kimchi (김치) How to Make Kimchi

Kimchi is a traditional fermented food in Korea, and there are approximately 2,100 different types of kimchi. The most common type is napa cabbage kimchi, but there are also other varieties such as radish kimchi, cucumber kimchi, and many more. Kimchi is made by mixing various vegetables with seasoning and fermenting it. Below is a simple recipe for making napa cabbage kimchi.

Ingredients

• 2 napa cabbages 
• 2 cups of coarse salt (for salting the cabbage)
• 10 cups of water
• 1 cup of garlic (minced)
• 1 tablespoon of ginger (minced)
• 2 tablespoons of salted shrimp (saewoojeot)
• 1/2 cup of fish sauce (myeolchi-akkyeot)
• 1 cup of red chili powder (gochugaru) (adjust to taste)
• 1 tablespoon of sugar
• 1/2 cup of rice flour (or sweet rice flour)
• 3 cups of water
• 2 green onions (chopped)
• 1/2 onion (chopped)
• 1 stalk of leek (chopped)

Steps to Make Kimchi

1. Salting the Cabbage

Cut the napa cabbage in half and then into quarters. Sprinkle the coarse salt between the cabbage leaves and soak the cabbage in a bowl with enough salted water to fully submerge it. Let it sit for about 3 hours until the cabbage softens. Turn the cabbage occasionally to ensure it is evenly salted. Be careful not to over-salt it, as it will make the kimchi too salty.

2. Making the Rice Paste

Mix rice flour with 3 cups of water and cook it over medium heat, stirring constantly. Once the mixture thickens, turn off the heat and let it cool.

3. Preparing the Seasoning

Combine minced garlic, ginger, salted shrimp, fish sauce, red chili powder, sugar, and chopped onion in a bowl. Adjust the amount of chili powder depending on your preferred spice level. Stir well to mix the ingredients thoroughly.

4. Mixing the Rice Paste and Seasoning

Once the rice paste has cooled, add the prepared seasoning and mix it well. If the seasoning is too thin, you can add more chili powder to adjust the consistency.

5. Coating the Cabbage with the Seasoning

After the cabbage has been salted, gently shake off excess water. Apply the seasoning evenly between the cabbage leaves. Be sure to spread the seasoning evenly, ensuring it covers all the layers of the cabbage. You can use your hands or a large spoon to spread the seasoning thoroughly.

6. Storing the Kimchi

Fold the seasoned cabbage into manageable pieces and place them in a kimchi container. Press the cabbage down firmly to ensure there is no air trapped, as this helps the fermentation process. Leave the kimchi at room temperature for 1-2 days to ferment, then transfer it to the refrigerator for longer storage. The kimchi will taste even better with time.

7. Fermentation and Aging

As the kimchi ferments, the flavors will deepen, and it will develop a naturally cool, tangy taste. During fermentation, some juice may leak out, so check the kimchi periodically to ensure it doesn't overflow.

Tips

• The flavor of kimchi changes as it ferments, so you can enjoy it fresh (less fermented) or let it age for a few days for a stronger taste.
• You can substitute salted shrimp with anchovy sauce or other types of fermented fish sauce for different flavors.
• Adjust the amount of chili powder to create the level of spiciness you prefer.
• Kimchi is not only a great side dish but can also be used in stews, fried rice, and many other dishes.

Once you’ve made kimchi, let it ferment to enhance the flavor and enjoy it with your meals!