Kimchi Traditional Recipe & Video

Kimchi Recipe!

Today, I’m sharing my traditional Korean Napa Cabbage Kimchi recipe! 😀

There are a few ways to make traditional kimchi, but my kimchi recipe is what my grandma, my mom, and most of the Korean family make when it’s kimchi season. (Yes, there is kimchi season when everyone starts making kimchi! It’s around Nov.)
It takes a lot of time and care, but that’s why it’s so good and delicious! It’s totally worth it, hands down!

What You Need…

Salted Cabbage

• 3 cups Korean kimchi sea salt or flake sea salt
• 3 Large size(alb. to 6lb.) Napa Cabbages, totaling about 18 lb, quartered
• 24 cups Room temperature water

Kimchi Paste

• 2 1/4 cup water
• 4 oz Dried pollack (approximately 1/4 cup)
• 1 Sheet of 5”x 5” dried seaweed (Konbu/Dahsima)
• 1 dried shiitake mushrooms
• 1/4 cup sweet rice flour
• 1 1/4 cups Good quality fish sauce
• 3 tbsp Korean salted shrimp (Saewoo-Jeot. You can substitute with Thai fermented shrimp paste)
• 1 tbsp Sugar
• 1 tbsp Kosher sea salt
• 25 Garlic cloves (approximately 2/3 cup)
• 1 Thumb size ginger, sliced (approximately 1 1/2 Tbs)
• 1/2 Onion, quartered (approximately 1cup)
• 1 Apple, quartered & seeded (approximately 1 1/2 cups)
• 3 to 5 Red chili, roughly sliced (approximately 1 1/2 cups)
• 3 cups gochugaru, Korean red pepper flakes

Kimchi Filling Vegetables

• 1 Medium size(2lb.) Korean radish, thinly julienne (approximately 8 cups)
• 6 to 8 Green onions, cut in halves lengthwise, then cut into 1” long pieces (approximately 2 1/2 cups)

Optional choices of Vegetables (You can add these in this recipe or skip it)

• 1 bunch of Korean mustard, cut into 1” long pieces (approximately 4 cups)
• 1 bunch Water parsley(water celery Minari), cut into 1” long pieces (approximately 2 cups)
• 1 bunch of Garlic chive, cut into 1” long pieces (approximately 2 cups)

Special Tools

• Large plastic cookie/treat bags or 2.5-gallon Ziploc bags
• Kimchi container with lid

Instructions

Salted Cabbage

Prepare the Salt Solution:

Separate the salt into two parts: 1/4 cup and 3/4 cup.

Wet your cabbage with water.

In a large basin or sink, add 24 cups of water and 2 1/4 cups of sea salt. Stir until the salt dissolves.

Salt the Cabbage:

Grab a quartered cabbage and sprinkle the remaining salt (3/4 cup) on each layer, focusing on the stem part. Use a small pinch at a time.

Place the salted cabbage in a clean basin or sink. Repeat this process until all the cabbage is salted. If more salt is needed, use 1 tablespoon at a time.

Pour the salted water over the cabbage. Salt for 7-9 hours if the temperature is below 60°F (fall to winter) or 4-5 hours if above 60°F (summer).

Rotate the cabbage once or twice during the salting process to ensure even salting.

Check for Doneness:

Bend the thick stem part to check if the cabbage is salted enough. If it snaps, it needs more time. If it bends nicely, it’s ready.

Rinse the cabbage thoroughly at least three times.

Move to a large strainer and drain for about an hour before adding the kimchi filling.

Kimchi Paste

Prepare the Broth:

In a small saucepan, add water, dried pollack, seaweed, and shiitake mushrooms. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.

Remove from heat and discard the solid ingredients. Ensure the broth measures 2 cups. If not, add water to make 2 cups.

Make the Rice Flour Porridge:

Return the broth to heat, add rice flour, and whisk continuously.

Bring to a soft boil over medium-high heat, whisking for 2 minutes. This step is crucial for proper fermentation.

Remove from heat and let cool completely.

Blend the Kimchi Paste:

In a blender, combine all the kimchi paste ingredients with the cooled rice flour porridge, except for the Gochugaru (Korean red pepper flakes). Blend until smooth.

Assemble the Kimchi

Prepare the Container:

Line your kimchi container with a plastic cookie/treat bag or a 2.5-gallon Ziploc bag to prevent the kimchi’s smell and color from soaking into the container.

Mix the Kimchi Paste:

In a large basin or mixing bowl, combine the blended kimchi paste, Gochugaru, and filling vegetables by hand. Wear gloves to protect your hands from the spice.

Fill the Cabbage:

Take one-quarter of the cabbage at a time. Hold the cabbage with one hand and brush the filling between the leaves with the other hand, leaving some vegetable pieces.

Wrap the filled cabbage tightly and place it in the prepared container. Repeat until all the cabbage and filling are used.

Ferment the Kimchi:

Tie the plastic bag with a rubber band and seal the container tightly with the lid.

Place the kimchi at room temperature for 24 to 40 hours, then store it in the refrigerator.

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Enjoy your homemade kimchi at home!

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