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 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
Water

Kimchi Sauce:
Sauce 10 tablespoon of fish 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, 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.





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.


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.

Kimchi in jars

Kimchi on a plate




Return From Kimchi Recipe to Kimchi home page

New! Comments

Have your say about what you just read! Leave me a comment in the box below.






Recipe Index

Bulgogi Recipe
Bulgogi Chicken
Jeyuk Bokkeum
Gochujang Recipe
Bibimbap
Korean Pancakes
Kimbap
Slow Cooked Beef
Ddukbokki
Spicy Ribs
Korean Roast Chicken
Korean Fried Chicken
Mandoo Recipe
Budae Jjigae


Bulgogi Salmon
Ojingeo Bokkeum
Fish Jeongol
Godeungeo Gui
Korean Sundae
Gopchang Jeongol
Bulgogi Sauce
Galbi
Spicy Cucumber
Cold Spinach
Beansprouts
Seaweed
Aubergine
Kimchi Recipe
Kimchi Jjigae
Kimchi Noodle Soup
Kimchi Fried Rice
Types of Kimchi
Health Benefits of Kimchi
Miso Soup
Beansprout Soup
Seaweed Soup
Cold Seaweed Soup
Egg Soup
Butternut Squash Soup
Japchae
Jeyuk Bokkeum Noodles
Sundae Bokkeum
Spicy Spaghetti Noodles
Shin Ramyun
Chapagetti
U-Dong
Vegetable Bread
Green Tea Ice Cream
Ginseng Tea
Korean Green Tea
Barley Tea
Shik-Hye
Korean Soju
Gochujang
Soy Bean Paste
Ssamjang


Korean food home
Korean Food blog

Food & Drink

Top Blogs

Food & Drink Blogs
Food & Drink links

Top Home-Cooking Sites

blog directory
Food & Drink blogs directory