Homemade Spicy Korean Kimchi Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Drain Cabbage: Drain the salted cabbage mixture thoroughly, squeezing out as much water as possible. This process can take about 10 minutes.
- Mix All Ingredients: Toss the drained cabbage with the shredded carrot, leek, spring onions, and the chili paste until everything is completely coated.
- 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.
- 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.
- 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
Find it online: https://dylangranv.com/homemade-spicy-korean-kimchi-recipe/
