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

Step 2

Apply kosher salt on each leaf, front and back.

Step 3

Place salted napa cabbages on a large baking pan in a pile, put another large baking pan and something heavy on the top to press the water out. (I placed 12 bottles of water).

Step 4

4 to 6 hours later, remove the baking pan on the top. 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, 3 tbsps of sugar, and 1 cup of cold water in a pot, mix well.

Step 7

Turn on medium heat, keep stirring and boil for about 5 minutes until the porridge turns thicken like school glue.

Step 8

Turn off the heat, set aside to cool down.

Step 9

Peel and shred 1 daikon radish (about 500g) and 1 carrot (about 150g). You can use a cheese grater to shred them easily and evenly.

Step 10

Add 1 tbsp of kosher salt to the shredded daikon radish, and ½ tbsp of kosher salt to the shredded carrot. Mix well and let marinate for 30 minutes. 30 minutes later, drain and squeeze out excess water.

Step 11

Peel, core, and cut an apple and an Asian pear into chunks. Cut ½ sweet onion into wedges. Peel a head of garlic and a small piece of ginger. Add these ingredients together with half of the salted daikon shreds, fish sauce, and shrimp paste to a blender. Blend until smooth.

Step 12

Wash then cut 4 green onions (about 70g) into 2 inch pieces.

Step 13

In a large bowl, add in blended fruits and vegetables, rice flour paste, chili pepper powder, salted carrot shreds, the other half of the salted daikon shreds, and green onions, mix well.

Step 14

Put on food handling gloves, spread the kimchi paste evenly on every cabbage leaf. The amount of paste should be just enough for 2 large napa cabbages.

Step 15

Store our homemade kimchi in a ceramic container with lid or a glass kimchi jar. Do not use metal or plastic container.

Step 16

If you are using a ceramic container with lid, loosely cover the lid (do not seal). If you are using a kimchi jar, add cold clean water to the moat, put the lid on. Allow the kimchi to ferment under room temperature for 24 ( summertime) to 48 (wintertime) hours.

Step 17

After first stage of fermentation, close the lid tightly, store the kimchi in the fridge for 2 weeks for slow fermenting.

Step 18

Two weeks later, enjoy your homemade kimchi raw as a side dish or cook with it.

Step 19

Always use clean chopsticks or tongs to get the kimchi from the jar. Keep the jar sealed or water-sealed, it can last in fridge for up to 6 months.

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