Homemade Kimchi

An easy and authentic recipe for homemade kimchi - enjoy in a week! Always use clean chopsticks or tongs to get the kimchi from the jar. It can last in fridge for up to 6 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut 2 big napa cabbages lengthwise into 8 quarters. You don't have to wash them yet. We'll wash them 4 hours later.

Step 2

Apply salt on each leaf.

Step 3

Put salted napa cabbages in a large basin. Put something heavy on the top to squeeze the water out.

Step 4

4 hours later, remove "something heavy". Rinse the napa cabbage under cold running water to wash off the salt thoroughly.

Step 5

Drain the cabbages by twisting them like twisting a wet towel. Set aside.

Step 6

Put 3 tbsps of glutinous rice flour and 1 cup of cold water in a pot, mix well.

Step 7

Turn on medium heat, keep stirring and boil for about 3 minutes until the porridge turns thicken.

Step 8

Turn off the heat, add 2 tbsps of sugar into the paste, mix well.

Step 9

Set aside to cool down.

Step 10

Add "Kimchi paste ingredients A" into a blender, blend until smooth.

Step 11

In a large bowl, add blended Kimchi paste ingredients A, rice flour paste, and Kimchi paste ingredients B, mix well.

Step 12

Spread the kimchi paste evenly on every cabbage leaf. The amount of paste should be just enough for 2 big napa cabbages.

Step 13

Store our homemade kimchi in a dry and clean container with lid.

Step 14

Loosely cover the lid (do not seal), leave the kimchi under room temperature for 24 hours for fermenting.

Step 15

24 hours later, close the lid tightly, store kimchi in the fridge for a week for slow fermenting.

Step 16

Enjoy after a week.

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