Kimchee Recipe
Experience the bold and vibrant flavors of our Kimchee, a traditional Korean side dish made from fermented vegetables. Each bite offers a delightful crunch, perfectly balanced with spicy, tangy, and umami notes that awaken your taste buds. Ideal for pairing with rice or as a zesty topping on your favorite dishes, this authentic Kimchee is a must-try for anyone seeking a taste of Korea!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables and Seasonings
Method
Preparation
- 1
Salting the Cabbage
Cut the Napa cabbage into quarters lengthwise and remove the core. Chop into bite-sized pieces. In a large bowl, layer the cabbage pieces with coarse sea salt, ensuring each layer is well salted. Let it sit for 1-2 hours, tossing occasionally, until the cabbage is wilted.
- 2
Preparing the Kimchi Paste
In a separate bowl, combine minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar. Mix well to form a paste.
- 3
Mixing the Vegetables
Once the cabbage is wilted, rinse it thoroughly under cold water to remove excess salt. Drain and add the julienned radish, carrots, and chopped green onions to the cabbage.
- 4
Combining Everything
Add the kimchi paste to the cabbage and vegetable mixture. Use gloves to mix everything together thoroughly, ensuring the paste coats all the vegetables.
- 5
Fermentation
Pack the kimchi into a clean glass jar, pressing down to remove air pockets. Leave some space at the top for fermentation. Seal the jar and let it sit at room temperature for 1-5 days, depending on your preferred level of fermentation. Once fermented, store in the refrigerator.
