Kimchi Recipe: My Easy How To Make Kimchi At Home

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My Kimchi Recipe
How to make kimchi at home

This 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 Cabbages. I plan to add some more kimchi recipes soon, so check back soon and please tell me about how you get on at the bottom of this page.

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

How to make kimchi, the ingredients used for this recipe are:

2 large Chinese Cabbages
230g rock salt
Water

Kimchi 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 in to chunks, and then soak in plenty of water and add about 180g of salt. Leave this to soak for about 4-5 hours. I use a tray from my freezer as you can see from the picture.

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 in to chunks and add to the mixture.

Freshly made kimchi

Return the drained 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, add up to a further 50g of salt if required.

Kimchi in jars

Finally put the Kimchi in to some jars, leave in the fridge for a week, and it is ready to eat. The Kimchi will keep for at least 6-12 months probably longer.

Over time the flavour becomes more sour, if it becomes to 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.

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