Kimchi Recipe For Beginners

Kimchi Recipe For Beginners:

This Kimchi Recipe For Beginners for kimchi is intended for beginners and uses basic materials to create traditional Korean kimchi. You can simply produce healthy cabbage kimchi at home with the help of important kimchi-making advice and detailed directions.

Kimchi Recipe For Beginners

The fact that more and more people are attempting real kimchi recipes from Korea is a fantastic occurrence. You can tell whether kimchi is good when it has that pleasingly pungent, sour, spicy, and perfectly salty flavor together with the crisp texture of cabbage.Depending on the season and the goal, Koreans prepare their kimchi in a variety of ways. The most popular and frequently consumed kimchi in Korea is probably cabbage kimchi. The Cubed Radish Kimchi would be the next popular kimchi.

What Does Kimchi Mean?

Korean cuisine’s cornerstone dish is kimchi, a classic side dish. A wide range of vegetables, including napa cabbage and Korean radish, are salted before being seasoned with a variety of Korean chili flakes , green onions, garlic, ginger, and fish sauce .

Kimchi is reported to be produced in South Korea in about 100 different recognised kinds. However, many parts of Korea have their own distinctive kimchi recipes that call for varied kinds of veggies and cooking techniques. It is also challenging to determine the precise number of kimchi variants because each Korean family has a unique family kimchi recipe that is customarily passed down from mothers to daughters or daughters-in-law.


  • 3 lb napa cabbage
  • 2/3 cup sea salt Korean coarse 
  • 1 bunch green onion
  • 2-4 fresh red chili 

To Make Kimchi Paste:

  • 2/3 large onion
  • 8 cloves garlic
  • 1 inch ginger
  • 1/2 large sweet apple
  • 1/3 cup Korean chili flakes
  • 2 tbsp sugar
  • 4 tbsp Korean sauce anchovy
  • 1 tbsp Korean salted shrimp
  • 3 tbsp cooked rice
  • 1/2 cup sea kelp stock

Directions For Salt-Drinking Cabbage:

  1. Through the white stem portion of the cabbage, make a 3-inch slit. You can cut the cabbage in half starting at the white stem end. It should be simple to open up. Open up each cabbage half by making more slashes on the stem. By doing this, you are cutting the cabbage into quarters using the traditional Korean method. The cabbage sections should be wetted with one rinse.
  2. Make big slices out of the cabbage quarters. To prepare the huge outer leaves, first cut them in half lengthwise, then dice them.
  3. Place a thin layer of chopped cabbage in a big bowl, and then cover the cabbage with roughly 2-3 teaspoons of coarse sea salt. Create layers of salt and cabbage bits by repeating the process numerous times.
  4. The cabbage should soak for two hours, during which time they should be turned over a few times. If the white stem portion of the cabbage bends when you gently press on it, the brining process is finished. Give the cabbage three water-based rinses. In a colander, squeeze gently to drain the excess water from the cabbage.


Kimchi Paste Making:

  1. Blend together fruit, cooked rice (or another starch of your choice), fish sauce, onion, garlic, and ginger. To enable the blade to combine the ingredients, pour in some sea kelp stock (or water). (You don’t need to add stock if you’re using fruit nectar.) until everything is smooth, process.
  2. Fill a big mixing basin with the purée. Mix well after adding the Korean chili flakes. Taste the paste and modify the spices to your preference. 5 minutes should pass after the paste has been set aside for the chili flakes to rehydrate.


To Setup Kimchi:

  1. In a big mixing bowl, add the drained cabbage. The cabbage mixed with the leek , fresh chile (if using), and kimchi paste.
  2. Mix vigorously to evenly distribute the seasoning paste over the cabbage. 

To Ferment Kimchi and Store it:

  1. Put kimchi in a glass food storage container that is airtight (s). Allow it to rest for one day at room temperature (or as long as 2 days, depending on the temperature). Transfer your kimchi to the refrigerator, where it should stay for 4-5 days before being served, starting when you notice a gas foaming and air bubbles appearing. 

Source: beyondkimchee

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