Homemade Kimchi Recipe

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Real, homemade kimchi is beyond what you ever imagined it could be. Colourful, crisp, tangy and full of life and flavour. Serve this as a side dish-a garnish that will enhance the flavour of your meal.







1. To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open. Cut a slit through the core of each half, 2 inches above the stem. Let the cabbage leaves to be loose but still attached to the core.



2. Divide sea salt into 4 equal portions. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker. Dunk the halves in a large basin of water to get them wet make easier. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 2 to 3 hours.


3. Peel the skin of daikon radish. Cut into matchsticks, add 1 tsp salt, mix well and set aside for 30 minutes. Gently squeeze any remaining water from the daikon radish.



4. Rinse the cabbage under cold water 3 times and drain in a colander for 30 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.


5. Using your hands, gently work the kimchi spicy mixture into the vegetables until they are thoroughly coated. Roll op the cabbage leaves. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells !


6. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid. Let the jar stand at room temperature for 1 ~ 2  days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.



  • My kimchi spicy mixture can make 2000 g Napa cabbage x 2
  • The longer time of ferment the more ripe and sour taste. Kimchi taste better and more safe to eat after 1 month. Add more ginger, garlic, spice, lemon juice to spice mixture can lower nitrite
  • The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour, and pressing on the top of the kimchi with a spoon will release bubbles from beneath.
  • 25 ~ 30ºC  will take 1 day
  • 15 ~ 20ºC will take 2 days
  • 8 ~ 12ºC will take 4 days


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