Housemade Kim-Chi Recipe

Prepare the Cabbage

Cut the Napa cabbage lengthwise into quarters, remove the core, and cut the quarters into bite-sized pieces. In a large bowl, dissolve 2 tablespoons of salt in 4 cups of water, then add the cabbage pieces and press down to submerge. Let it sit for 1-2 hours.

Make the Kimchi Paste

While the cabbage is soaking, finely chop the chives, garlic, and shiitake mushrooms. Grate the Asian pear. In a bowl, mix the chopped ingredients with the Korean hot pepper flakes and fish sauce to make a paste.

Combine Ingredients

After the cabbage has soaked, rinse it under cold water to remove excess salt and drain well. In a large mixing bowl, combine the cabbage with the kimchi paste, using your hands (wearing gloves) to ensure the cabbage is well-coated with the paste.

Ferment the Kimchi

Transfer the mixture into a clean jar, pressing down to remove air bubbles. Leave some space at the top for fermentation. Seal the jar and let it sit at room temperature for 1-3 days, depending on your desired level of fermentation.

Refrigerate and Serve

Once fermented to your liking, transfer the kimchi to the refrigerator. It can be enjoyed immediately, but the flavors will continue to develop over time.