Description
This recipe guides you through making traditional homemade kimchi, a flavorful and spicy fermented Korean side dish made with Chinese cabbage, spring onions, ginger, garlic, and Korean chili powder. The fermentation process creates a tangy, probiotic-rich condiment that can be enjoyed fresh or aged to your taste preference.
Ingredients
Scale
Saltwater Brine
- 30 g finely ground sea salt
- 2 liters cold water
Main Ingredients
- 1.20 kg Chinese cabbage, cut into 5 x 5 cm squares
- 40 g finely ground sea salt
- 370 g spring onion, cut into 5 cm pieces
- 49 g fresh ginger (about 9 cm piece), finely grated
- 10 cloves garlic, crushed or minced
- 30 g dried Korean chili powder (kochukaru) or other fine dried chili powder
- 1.5 tbsp granulated sugar
Instructions
- Prepare Saltwater Brine: Dissolve 30 grams of sea salt in 2 liters of cold water in a large jug to create the brine for soaking the cabbage.
- Soak Cabbage: Place the cut Chinese cabbage into a 2.5-liter container made from an inert material such as glass or porcelain. Pour the prepared salted water over the cabbage until it is fully submerged. Cover with a plate to hold the cabbage down and leave it at room temperature for about 12 hours. During this time, fermentation will begin; you will notice bubbles forming and the cabbage developing a slight sourness.
- Drain and Reserve Brine: After 12 hours, drain the cabbage, reserving the brining liquid (pickle) as it will be used later to keep the kimchi submerged.
- Mix Vegetables and Seasoning: In a large bowl, combine the drained cabbage with chopped spring onions, grated ginger, minced garlic, dried chili powder, granulated sugar, and the remaining 40 grams of sea salt. Mix thoroughly to evenly coat all ingredients.
- Pack into Jar: Transfer the seasoned cabbage mixture into a sterilized 2-liter glass jar. Pour the reserved brining liquid over the cabbage to keep it submerged.
- Submerge Cabbage: Place some of the remaining marinade into a plastic bag, seal it tightly, and position it on top of the cabbage inside the jar. This weight keeps the cabbage fully submerged under the brine during fermentation.
- Ferment: Store the jar in a cool room with a temperature not exceeding 20°C (68°F). Allow the mixture to ferment for 4-6 days or until it reaches your desired level of sourness and flavor.
- Store: After fermentation, remove the plastic bag weight, seal the jar tightly, and transfer it to the refrigerator. The kimchi will keep well for up to 3 months when refrigerated.
Notes
- Use pure sea salt without additives for best fermentation results.
- Temperature control during fermentation is crucial; too warm and the kimchi may ferment too quickly or spoil.
- Korean chili powder (kochukaru) provides authentic flavor and color but can be substituted with other dried chili powders adjusted to taste.
- Always keep the cabbage submerged to prevent mold growth during fermentation.
- Sterilizing the jar before packing helps prolong shelf life and prevents unwanted bacteria.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Fermenting
- Method: No-Cook
- Cuisine: Korean
Keywords: kimchi, fermented vegetables, Korean recipe, homemade kimchi, spicy fermented cabbage
