Use high-quality ingredients for the best flavor. Adjust the amount of red pepper flakes to control the spiciness level. Sterilize the glass jar thoroughly to prevent unwanted bacterial growth. The fermentation time may vary depending on the ambient temperature; check the kimchi daily for desired sourness. Kimchi is a versatile ingredient; experiment with adding it to stews, stir-fries, or even pancakes.
Korean Kimchi
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME51 hrs 20 mins
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SERVING20 People
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VIEWS21
Embark on a culinary adventure and create authentic Korean Kimchi at home! This vibrant and flavorful fermented cabbage is a staple in Korean cuisine, perfect as a side dish or ingredient in various recipes. Make your own Kimchi, bursting with savory, spicy, and umami flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber1 g
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Protein2 g
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Saturated Fat0 g
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Sodium114 mg
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Sugar1 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Cabbage: Cut the cabbage leaves into 2-inch long pieces. In a large, non-metallic bowl, layer 1/4 of the cabbage leaves and sprinkle with 1/4 of the salt. Repeat this layering until all the cabbage is salted. (Approximately 15 minutes)
02
StepSalt and Tenderize: Let the salted cabbage stand at room temperature until a significant amount of liquid has been drawn out and the cabbage becomes tender. This typically takes 3 to 4 hours.
03
StepRinse and Drain: Thoroughly rinse the cabbage in 2 or 3 changes of water to remove excess salt. Drain the cabbage very well and return it to the mixing bowl. (Approximately 15 minutes)
04
StepFlavor Infusion: Sprinkle the rinsed cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt, if needed. Toss all ingredients together until evenly combined. (Approximately 10 minutes)
05
StepFermentation Preparation: Pack the seasoned cabbage mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose-fitting lid to allow for fermentation without creating an airtight seal. (Approximately 10 minutes)
06
StepFermentation Process: Allow the cabbage to ferment at room temperature until it reaches your desired degree of sourness. This fermentation process typically takes 2 to 5 days, depending on the temperature and your taste preference.
07
StepRefrigeration: Once the kimchi has reached the desired sourness, store it in an airtight jar in the refrigerator to slow down the fermentation process and preserve its flavor.
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Edgardo Greenholt
Jun 22, 2025I've tried making kimchi before, but this recipe is by far the best. The fermentation time was spot-on, and the flavor is incredible.
Selmer Murray
Jun 12, 2025First time making kimchi and this was so easy!
Jayde Franey
Jun 9, 2025I added a little bit of fish sauce to mine, and it gave it an extra layer of umami flavor. Highly recommend this recipe!
Vincenza Kling
Jun 3, 2025The tip about using wax paper is genius! It prevented any mold from forming during fermentation. Thank you for sharing this recipe!
Gerardo Mckenzie
Apr 13, 2025This recipe is fantastic! The instructions were clear and easy to follow, and the kimchi turned out perfectly spicy and sour.