Homemade Spicy Korean Kimchi Recipe

Introduction

Kimchi is a traditional Korean fermented vegetable dish bursting with bold flavors and a spicy kick. This homemade recipe transforms crunchy Chinese cabbage into a tangy, flavorful delight that’s perfect as a side or ingredient in many meals.

Ingredients

• 2-3 Chinese leaf (2kg prepared weight)
• 40-60g sea salt (3% of the cabbage weight)
• 1 tbsp seaweed (wakame), lightly rinsed
• 1 carrot
• ½ leek
• 2 spring onions
• 40g onion, chopped
• 40g garlic (10 cloves), peeled
• 5g ginger, chopped
• 1 small pear, cored and chopped
• 40g Korean chilli flakes (use less for milder taste)
• A 2-litre sterilised jar

Instructions

1. Step 1: Chop the Chinese leaf into bite-size pieces and weigh out 2kg. Rinse thoroughly under running water. In a large bowl, mix the cabbage with sea salt and seaweed.
2. Step 2: Over 3-4 hours, mix the salted cabbage and seaweed every now and then by hand. The cabbage will release liquid and become flexible without breaking.
3. Step 3: Shred the carrot and leek, chop the spring onions, and set aside.
4. Step 4: In a food processor, blend the onion, garlic, ginger, and pear until puréed. Add the Korean chilli flakes and pulse until combined to make the chili paste.
5. Step 5: Drain the cabbage mixture thoroughly, pressing out as much liquid as possible, which can take about 10 minutes.
6. Step 6: Toss the drained cabbage with the shredded vegetables, then mix in the chili paste until everything is evenly coated.
7. Step 7: Transfer the mixture into the sterilized jar, avoiding air pockets and leaving about one inch of space at the top. Place a fermentation weight or a bag of baking beans on top. Put a plate under the jar to catch any overflow.
8. Step 8: Allow the kimchi to ferment at room temperature. You should see bubbles after 24-48 hours, indicating fermentation is happening.
9. Step 9: Taste the kimchi periodically. Once you like the flavor (usually after 3 days), move it to the fridge to slow fermentation. Transfer to smaller jars if desired.

Tips & Variations

• Adjust the amount of chilli flakes to control the heat level of your kimchi.
• Use pear in the chili paste for a subtle sweetness, but you can substitute with apple if preferred.
• If you don’t have a fermentation weight, a clean, tightly sealed bag filled with baking beans works well to keep the kimchi submerged.
• Try adding daikon radish or garlic chives for a different texture and flavor.

Storage

Store kimchi in the refrigerator once it reaches your preferred fermentation level. It will keep well for several weeks, slowly continuing to develop flavor. Always use a clean utensil when removing kimchi to avoid contamination. Reheat gently if adding to cooked dishes or enjoy chilled as a side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long does kimchi take to ferment?

Fermentation typically begins within 24-48 hours at room temperature, but the flavor improves and intensifies over 3 to 7 days. You can ferment longer if you like a stronger sour taste.

Can I use regular cabbage instead of Chinese leaf?

Yes, regular cabbage can be used, but Chinese leaf (Napa cabbage) is preferred for its tender texture and traditional flavor in kimchi recipes.

Homemade Spicy Korean Kimchi Recipe

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★★★★★

4.9 from 100 reviews

A traditional Korean kimchi recipe using Chinese leaf cabbage, seasoned with a spicy, savory chili paste made from garlic, ginger, pear, and Korean chili flakes. This homemade fermented vegetable dish is full of deep umami flavors and beneficial probiotics.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes 3-4 hours fermenting time at room temperature before refrigeration)
• Yield: Approximately 2 liters of kimchi, serves 8-10 as a side dish 1x
• Category: Fermented Vegetable
• Method: No-Cook
• Cuisine: Korean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Cabbage

• 2–3 Chinese leaf (2kg prepared weight)
• 1 carrot
• ½ leek
• 2 spring onions
• 40g onion, chopped

Seasonings and Paste

• 40–60g sea salt (3% of the cabbage weight)
• 1 tbsp seaweed (wakame), lightly rinsed
• 40g garlic (10 cloves), peeled
• 5g ginger, chopped
• 1 small pear, cored and chopped
• 40g Korean chilli flakes (less if milder flavor preferred)

Equipment

• A 2-litre sterilised jar

Instructions

1. Prepare and Salt the Cabbage: Chop the Chinese leaf cabbage into bite-size pieces and weigh out 2kg. Wash thoroughly under running water. Combine the chopped cabbage with 40-60g sea salt and 1 tbsp lightly rinsed wakame seaweed in a large bowl.
2. Salting and Softening: Over 3-4 hours, mix the salted cabbage and seaweed every now and then with your hands. This encourages liquid release and softening; the cabbage should become flexible enough to bend without breaking.
3. Prepare Vegetables and Chilli Paste: Shred the carrot and leek, chop the spring onions, and set aside. In a food processor, blitz together the chopped onion, garlic, ginger, and pear until smooth. Add the Korean chilli flakes and pulse again to combine into a chili paste.
4. Drain Cabbage: Drain the salted cabbage mixture thoroughly, squeezing out as much water as possible. This process can take about 10 minutes.
5. Mix All Ingredients: Toss the drained cabbage with the shredded carrot, leek, spring onions, and the chili paste until everything is completely coated.
6. Pack and Ferment: Transfer the mixture into a 2-litre sterilised jar, packing tightly to minimize air pockets. Leave about 1 inch of space below the lid. Place a fermentation weight or sealed bag of baking beans on top to keep the vegetables submerged. Place a plate underneath the jar to catch any overflow.
7. Fermentation: Allow the kimchi to ferment at room temperature for 24-48 hours. You will notice bubbles forming, indicating active fermentation. Taste periodically to assess flavor development.
8. Refrigeration and Storage: After about 3 days, move the kimchi to the fridge to slow fermentation and enjoy as it matures. You can store in smaller jars for convenience and gifting purposes.

Notes

• Adjust the amount of Korean chili flakes for preferred spiciness.
• Ensure all equipment and jars are sterilized to prevent unwanted bacteria growth.
• If you don’t have a fermentation weight, a sealed bag of baking beans can be used to keep the cabbage submerged.
• During fermentation, small bubbles and a sour smell are signs of proper fermentation.
• Kimchi flavor improves with age but can be eaten fresh after 3 days of fermentation.

Keywords: kimchi, fermented cabbage, Korean recipe, spicy fermented vegetables, vegan kimchi, homemade kimchi