How to make Korean Kimch , What Is Kimchi?
Kimchi is a traditional Korean side dish made by fermenting vegetables with a blend of seasonings including red chili flakes, garlic, ginger, and salted seafood. Most commonly, it is made using napa cabbage and is known for its tangy, spicy, and umami-rich flavor.
It is a staple food in Korean cuisine, served with almost every meal. Not only is kimchi delicious, but it’s also incredibly healthy, loaded with probiotics, vitamins, and fiber.
How to make Korean Kimch Ingredients You’ll Need (For 1 Napa Cabbage – ~1.6kg)
To Salt the Cabbage:
1 napa cabbage (1.6kg / ~3.5 lbs)
150ml coarse sea salt (or kosher salt)
A small amount of water (enough to moisten)
Kimchi Porridge (helps the paste stick):
2 tbsp all-purpose flour or rice flour
300ml anchovy broth or plain water
Kimchi Seasoning Paste:
1¼ cups (300ml) Korean red chili flakes (gochugaru)
½ cup (120ml) fish sauce
3½ tbsp salted shrimp (saeujeot), finely chopped
2 tbsp minced garlic
½ tbsp minced ginger
1 tbsp soy sauce
50ml plum syrup (or 1 tbsp sugar + 2 tbsp water)
💡 Optional add-ins: grated pear, onion juice, or small amounts of MSG for extra umami
How to make Korean kimch Step-by-Step Instructions (with Tips!)
Step 1: Cut and Salt the Cabbage
Remove any damaged outer leaves.
Cut the cabbage in half, then again to make quarters.
Loosen the layers, then sprinkle salt between each leaf, focusing near the stems.
Place in a large bowl or tub. Pour a small amount of water to help the salt distribute.
Let sit for 4 to 6 hours, flipping every 2 hours.
✅ Tip: You’ll know it’s ready when the white parts of the cabbage are bendable without snapping.
Step 2: Make the Porridge Base
In a saucepan, combine 300ml of anchovy broth (or water) with 2 tbsp flour.
Cook over medium heat, stirring constantly until it thickens into a paste.
Let it cool completely before using.
✅ Why use a porridge base?
It helps bind the seasoning to the cabbage and adds depth of flavor.Learn how to make authentic Korean kimchi at home with simple ingredients and step-by-step instructions. Perfect for beginners and packed with flavor
Step 3: Make the Seasoning Paste
In a large mixing bowl, combine:
chili flakes
cooled porridge
fish sauce
chopped salted shrimp
minced garlic
ginger
soy sauce
plum syrup (or sugar water)
Mix well until it forms a thick red paste.
✅ Tip: You can taste a tiny amount to adjust for sweetness or saltiness, but remember it will change after fermentation.
Step 4: Rinse and Drain Cabbage
Rinse the salted cabbage 2–3 times under cold running water.
Let it drain for at least 30 minutes. You want it to be dry enough that the seasoning sticks well.
Step 5: Apply the Paste
Wearing kitchen gloves, take a small amount of paste and spread it between every layer of cabbage.
Ensure all parts are coated, especially the stems.
✅ Tip: Don’t rush this step. Take your time to massage the seasoning into the cabbage for even fermentation.
Step 6: Fermentation
Tightly pack the kimchi into a clean, airtight container or jar.
Leave it at room temperature for 1–2 days depending on your climate.
Then, move it to the refrigerator.
🕒 Wait 3 to 7 days before eating. The longer it ferments, the more sour it becomes.
Storage & Shelf Life
Store in the fridge: Up to 3 months.
After opening, always press the kimchi down to reduce air exposure.
Use a dedicated kimchi container to avoid the smell spreading to other foods.