Kimchi Recipe
Make Kimchi Recipe in just 48h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cabbage & Brine
Kimchi paste & aromatics
Assembly & Fermentation
Method
Cabbage & Brine
- 1
Halve and quarter cabbage
Cut each napa cabbage lengthwise into quarters through the core. If cores are very thick, cut them out or quarter further so pieces are manageable for salting and packing.
- 2
Salt the cabbage
Dissolve 0.5 cups coarse kosher salt and 1 tbs granulated sugar into 2000 ml cold water in a large non-reactive bowl or basin. Submerge the cabbage quarters in the brine, pressing them down so leaves are fully covered. Let soak for 1 to 2 hours, turning the cabbage every 30 minutes so the salt penetrates evenly. The cabbage should become limp but not mushy.
- 3
Rinse and drain
After brining, rinse each cabbage quarter thoroughly under cold running water 3 times to remove excess surface salt. Shake off excess water and let the cabbage drain in a colander for 15–30 minutes. Taste a leaf — it should be seasoned but not overly salty.
Kimchi paste & aromatics
- 4
Make rice porridge (glue)
Combine 0.25 cups sweet rice flour with 240 ml water in a small saucepan and whisk to dissolve. Cook over medium heat, stirring constantly, until the mixture thickens into a thin paste (about 2–4 minutes). Remove from heat and let cool to warm (not hot). This binds the paste and helps fermentation.
- 5
Prepare aromatics and veg
Peel and mince 10 garlic cloves and 2 tbs fresh ginger. Finely chop 1 small onion. Julienne 1.5 cups Korean radish and 1 cup carrot. Trim and cut 6 scallions into 1-inch pieces. Gather the remaining paste ingredients: 0.75 cups gochugaru, 3 tbs fish sauce, 1 tbs saeujeot (optional), 1 tbs soy sauce, and 1 tbs granulated sugar.
- 6
Make the kimchi paste
In a large mixing bowl, combine the cooled rice porridge with the gochugaru, minced garlic, minced ginger, chopped onion, fish sauce, saeujeot (if using), soy sauce, and 1 tbs sugar. Stir until a thick, even paste forms. Adjust consistency with a teaspoon or two of water if too dry — it should coat vegetables easily but not be runny.
- 7
Add julienned vegetables and scallions
Fold the julienned radish, carrot, and scallions into the kimchi paste until evenly coated. Taste a small amount and adjust seasoning: more gochugaru for heat, a splash of fish sauce or saeujeot for umami, or a pinch of sugar to balance acidity.
Assembly & Fermentation
- 8
Apply paste to cabbage
Using clean hands (wear food-safe gloves to protect skin), take a cabbage quarter and spread the kimchi paste between each leaf and down the core, making sure every layer gets a thin, even coating. Repeat with all cabbage pieces until paste is used and leaves are well seasoned.
- 9
Pack into jar
Fold or roll the cabbage quarters and pack them tightly into the clean 1.5L fermentation jar, pressing down with a spoon or your fist to remove air pockets and ensure the brine/paste rises above the vegetables. Leave about 2–3 cm (3/4–1 in) headspace at the top. Wipe the jar rim clean and seal with the lid.
- 10
Initial fermentation
Leave the jar at cool room temperature (18–22°C / 64–72°F) for 24–48 hours to start fermentation. Check once or twice a day: open the lid to release any gas, press the kimchi down so liquid covers the vegetables, and taste. When it reaches your preferred tang (lightly sour and developed), move to the refrigerator to slow fermentation.
- 11
Long-term storage
Refrigerate the kimchi. Flavor will continue to develop slowly; best flavor usually appears after 3–7 days in the fridge. Well-fermented kimchi will keep refrigerated for several weeks; keep submerged in its brine and always use clean utensils to remove portions.
