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Kimchi
Nata Fit

Kimchi

Traditional homemade Korean kimchi made with napa cabbage, daikon, gochugaru, garlic, ginger, pear, fish sauce, and green onions.
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Prep Time 45 minutes
Cook Time 10 minutes
Salting Time 1 day
Total Time 1 day 1 hour
Servings: 20
Course: Fermented Foods, Side Dish
Cuisine: Korean
Calories: 70
Ingredients Equipment Method Video Notes

Ingredients
  

Cabbage
  • 1 pc large napa cabbage approximately 3 kg / 6.6 lb
  • 200 g (7 oz) salt
  • 4 L (approximately 1 gallon + 1 cup) cold water
Kimchi Paste
  • 50 g (about ⅓ cup) rice flour
  • 450 ml (about 1¾ cups) cold water
  • ½ pc large daikon or 1 small daikon grated
  • 8 tbsp gochugaru divided
  • 10 pc garlic cloves
  • ½ pc medium yellow onion
  • 1½- inch piece fresh ginger
  • ½ pc large Asian pear
  • 3 tbsp fish sauce
  • 1 bunch green onions

Equipment

  • 1 Large food-safe container for salting cabbage
  • 1 large mixing bowl
  • 1 Saucepan
  • 1 blender
  • 1 Box grater
  • 1 Knife and cutting board
  • 1 Kimchi fermentation container with pressing lid, or another food-safe container
  • 1 Clean fermentation weight or other suitable heavy object

Method
 

  1. Cut the napa cabbage into four sections and sprinkle salt between the leaves.
  2. Place the cabbage tightly into a large container.
  3. Dissolve the remaining salt in 4 L of cold water and pour over the cabbage.
  4. Place a clean weight on top and leave to salt for 12–24 hours, depending on room temperature.
  5. Rinse the cabbage thoroughly with cold water and squeeze out excess water.
  6. Mix rice flour with 450 ml cold water and cook over low heat, stirring constantly until thickened. Cool completely.
  7. Grate the daikon and mix with 3 tablespoons of gochugaru.
  8. Blend garlic, onion, ginger, Asian pear, and fish sauce until smooth.
  9. Cut green onions into approximately 3-inch pieces.
  10. Combine the daikon, green onions, cooled rice paste, blended mixture, and remaining 5 tablespoons of gochugaru.
  11. Spread the seasoning paste between every cabbage leaf.
  12. Pack the seasoned cabbage tightly into a kimchi container.
  13. Press the kimchi down using the inner lid or a clean suitable weight.
  14. Allow the kimchi to ferment according to your preferred level of sourness, then refrigerate.

Video

Notes

  • The 12–24 hour salting period depends on room temperature and cabbage size.
  • Rinse the cabbage thoroughly after salting to remove excess salt.
  • Allow the rice flour paste to cool completely before combining it with the vegetables.
  • Adjust the amount of gochugaru according to your preferred spice level.
  • Fermentation time is not included in the total preparation time because it depends on temperature and personal preference.
  • Always use clean utensils and food-safe containers when preparing and storing fermented vegetables.
  • Keep the kimchi refrigerated once it reaches the level of fermentation you prefer.