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Fresh Homemade Kimchi
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5 from 1 vote

Best Homemade Kimchi Recipe.

 Nothing is more delicious or versatile than kimchi, but store-bought is never the same as homemade! Thanks to this delightful, quick, easy recipe, fall in love with kimchi!
Author: Shobee

Equipment

  • Large clean bowl for mixing
  • Sealed container
  • saucepan
  • Spatula for Mixing

Ingredients

  • 1 kg Napa Cabbage sliced into bite-size pieces
  • 1/4 cup Garlic, about 10 cloves minced
  • 1 inch Ginger minced
  • 1/2 cup Red Onion chopped
  • 2 stems Green Onion sliced into 2 inch pieces
  • 1/2 cup Kosher Salt
  • water

Kimchi Sauce

  • Kimchi Porridge
  • 1/4 cup Fermented fish see notes for the recipe or you can buy in the Asian Stores
  • 1/4 cup Fish sauce
  • 1/2 cup Hot pepper Please see notes for the recipe
  • 1/8 cup white granulated sugar

Porridge Ingredients

  • 1 cup water add more until you reach the desired consistency
  • 1/4 cup glutinous rice flour

Instructions

Prepare the Vegetables

  • Slice the cabbage into four, making sure that the core is removed. Slice the cabbage into bite-sized pieces and wash. Drain the water and sprinkle it with salt. Rub the salt on the leaves and stem of the cabbage. Add water just enough to submerge the leaves. Let the leaves soak in the water for thirty minutes and turn the leaves. Do this every thirty minutes totaling one and a half hours. Drain the water completely.
  • Place the ginger, garlic, and red onion in a

Make the Kimchi Porrdige

  • Mix the glutinous rice flour with water. Turn o the heat to medium-low. Stir continuously until the consistency looks similar to the picture above. Let the mixture cool down.

Make the Kimchi sauce

  • Add the porridge and the Kimchi sauce ingredients in a large bowl and mix until the ingredients are completely incorporated. Please see the photo.
  • Add the prepared Napa cabbage. Add them in intervals, ensuring that the sauce adheres to the leaves in each addition.
  • Transfer the Kimchi to a clean container. Store it in a dark place, and it will be ready after two days. You can store it in the fridge or eat it right away.

Notes

Notes:
  • Here is the recipe for Bagoong Alamang (Fermented Shrimp)
  • Make sure that you coat the leaves with the Kimchi Sauce.
  • You can eat this right away, or you can let it ferment in a dark place for two days