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
  • Water

Kimchi 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

This recipe is aimed at creating a quick and simple mat kimchi, this is a kimchi made from Chinese cabbage and is served in slices or pieces rather than a whole cabbage kimchi. The first thing you need to do is cut the cabbage into chunks or pieces about 1 inch square in size and then soak in plenty of water with about 180g of salt. Leave this to soak for about 4-5 hours. 

To create the sauce put all the ingredients for the sauce in a blender except the spring onions, blend until quite fine, this will take a few minutes, and then slice the spring onions into chunks then add to the mixture, and mix it all together well.

After the cabbage has been soaked for 4-5 hours, drain all the water.

Fill the bowl with cold water 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 lose some of its saltiness over time and may not preserve properly. Let to rest for 5-10 minutes and then its ready.

To store the Kimchi put it 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, such as kimchi fried and mixed with rice. 

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