My Kimchi Recipe
How to make kimchi at home

Here is my Kimchi recipe (sometimes called Kimchee Recipe). This is a simple step by step guide for making Kimchi. This Type is known as Mat Kimchi, and is made using Chinese or Napa Cabbages. Please have a go and tell me about how you get on at the bottom of this page.

Kimchi is South Korea's most famous food. It is growing in popularity throughout the world as more people try and enjoy this unique dish.

Hopefully you will be willing to give this a go at home and enjoy some real Korean kimchi.

The ingredients used for this recipe are:

2 large Chinese Cabbages (Napa Cabbages)
230g rock salt, use 180g to start with

Kimchi Sauce:
Sauce 10 tablespoon of fish sauce or Shrimp sauce
10 tablespoon of red pepper powder
1 onion
4-5 cloves of garlic
1 oriental pear
1 tablespoon of salt
1/2 tablespoon of sugar
small touch of ginger
4 spring onion

Making Kimchi in salt water Start by Cutting the Chinese Cabbages into chunks, and then soak in plenty of water with about 180g of salt. Leave this to soak for about 4-5 hours. I have used a tray from my freezer as you can see from the picture, any lareg clean container would be ok.

Kimchi in tray Kimchi Sauce in Blender Making Kimchi with sauce

To create the sauce put all the ingredients in a blender except the spring onions, blend until quite fine and slice the spring onions into chunks then add to the mixture.

Freshly made kimchi

After the cabbage has been soaked for 4-5 hours, drain all the water. Fill the tray with cold water again and rinse the cabbage then drain the water again. Return the cabbage pieces to the tray and add the Kimchi sauce, mix by hand until it is all mixed together, Taste and it should be reasonably salty, you can add up to a further 50g of salt if required. Make sure it's tastes salty now as it will loose some of its saltiness over time and may not preserve properly

Kimchi in jars

Finally put the Kimchi in to some jars, you can eat it straight away but kept in the fridge the taste will improve as it ferments. The Kimchi will keep for at least 6-12 months probably longer.

Over time the flavour becomes more sour, if it becomes too sour to eat on its own use the Kimchi to make soups or stews as the soured Kimchi will add more flavour to these dishes. It is common in South Korea to make soups and stews with older Kimchi.

It can be eaten raw as a side-dish, or added to soups and other Korean dishes that are available on this site, my husband likes kimchi fried and mixed wuth rice.

Kimchi in jars

Kimchi on a plate

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