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Traditional Kimchi Recipe (Napa Cabbage Kimchi)

Kimchi is a popular Korean fermented dish made with napa cabbage, spices and seasonings. Traditional napa cabbage kimchi is called as tongbaechu-kimchi, baechu-kimchi or pogi-kimchi. Kimchi is a versatile ingredients which can be consumed with steamed rice or used in fried rice or grilled cheese. In this blog post, I am sharing the best and easy kimchi recipe with step by step pictures and video. 
5 from 3 votes
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Prep Time: 30 minutes
Cook Time: 5 minutes
Salting Time: 2 hours
Total Time: 2 hours 35 minutes

Equipment

  • Mixing Bowl
  • Food Processor or Blender
  • Kimchi Storage Container

Ingredients

  • 1 head Napa Cabbage
  • 1 large Carrot peeled and juliened
  • 1 large Radish peeled and juliened
  • 5 no Green Onions cut in thirds
  • 1 cup Salt

For Kimchi Seasoning

  • 1 large Onion
  • 1 large Apple
  • 10 cloves Garlic
  • 4 tbsp Ginger
  • ½ cup Soy sauce
  • 1 cup Gochugaru
  • ¼ cup Glutinous Rice Flour
  • ¾ cup Water

Instructions

  • Preparing Cabbage - Take napa cabbage, cut the base stem. Now cut napa cabbage in half and split it open. Now cut each half in quarter. Now take this in a large bowl and wash them throughly. Make sure you wash in-between the leaves. Now take them in a large bowl.
  • Salting Cabbage - Lift each leaves from the cabbage and sprinkle salt generously over the cabbage leaves. Gently rub the salt over the leaves and place it in the large bowl. Now invert a plate on top of the cabbage and place a heavy object over the plate to weigh the cabbage down. This helps them to release more water. Now allow the cabbage to rest for 1 hour. After 1 hour the cabbage must have got soft, flip the cabbage halves so the other side can brine. Place the plate and the heavy object again and let it rest for 1 more hour. To check whether the cabbage is ready, gently fold them it should be bendable like shown in the image.
  • Washing Cabbage - Now take the brined cabbage and wash them throughly in running water. This removes the excess salt. Make sure to lift each leaves and wash them well. Now gently squeeze them well using your hands to remove the water from the cabbage. Place the cabbage in a bowl and set aside.
  • Making Rice Flour Paste - When the cabbage is brining, you can prepare the kimchi paste. First make the rice flour paste, Take water and rice flour in a pan and cook them on low heat till it thickens. Allow them to cool completely.
  • Kimchi Paste - Now take onion, garlic, chopped apple, peeled ginger in a food processor. Now add in gochugaru, soy sauce in the blender and puree them to a coarse paste. Take prepared radish, carrot, green onions, cooked rice flour paste, ground chilli paste in a bowl and mix well using your hands. I like to wear disposable gloves for mixing.
  • Assembling Kimchi - take your cabbage quarter, apply the mixed chilli paste between each leaves of the cabbage. Once everything is applied, place it in a clean glass container and pack them tightly by pressing on top gently.
  • Storing - Once all the kimchi is in the container. Press firmly so it is tightly packed, make sure to leave some space on top because kimchi will leave some of its water content. Cover the container tightly with plastic wrap which prevents the oxidation in kimchi. Cover the container with lid and store in fridge.

Video

Notes

  • Use napa cabbage for making kimchi. try to choose fresh napa cabbage for making kimchi. Use regular cabbage instead of napa cabbage if you can find them.
  • You can skip adding sliced carrots, green onions, radish along with the cabbage.
  • use slightly coarse gochugaru for flavour and colour.
  • if you prefer the taste of fish sauce, you can use fish sauce instead of soy sauce.
  • Instead of apple, you can add 2 tbsp of sugar or brown sugar in the marinate.
  • white onion or green onion can be used in the marinate.
  • Make double the amount of sauce if you need more juices in your kimchi.
  • Instead of glutinous rice flour, you can use regular rice flour or sweet rice flour.
  • For storing kimchi, you can keep it in glass container with tight lid or use kimchi grade plastic storage container.
  • Cover the kimchi with plastic wrap so the cabbage is covered with plastic wrap. This helps in preventing oxidation.
  • Kimchi can be served fresh immediately after making. Allow to ferment the kimchi for at least one day before serving. or Enjoy it after 1 week for best taste. Kimchi can be left to ferment for 4 to 5 days if you need it more sour.

How Long to Ferment Kimchi before serving

  • Allow to ferment the kimchi for at least one day before serving.
  • Kimchi can be left to ferment for 4 to 5 days if you need it more sour.
  • Taste the kimchi daily to achieve the right sourness. Then transfer them to fridge to stop the fermentation.

Serving & Storage

Kimchi can be served with plain rice, soup and other side dishes. You can make kimchi soup, kimchi fried rice too. You can store kimchi in fridge for upto a month.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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