While it's yet another kimchi recipe, this one is the epitome of the traditional, basic approach. We're reverting to the fundamentals with a recipe that has been our go-to for years, resulting in the crafting of hundreds of pounds of authentic kimchi.
This post is about a traditional kimchi recipe, one I've used for many years to make for family and friends from 1lb to 5kg—a beloved kimchi recipe.
I adore my kimchi, and it holds a special place in the fridge. While some, like my husband, find the aroma off-putting, the rest of us relish the flavour and delight in the crunch of the Napa as it absorbs the marinade.
The recipe I'm about to share isn't an heirloom passed down to me (I'm Chinese, not Korean), but that doesn't hinder my appreciation for the culinary treasures of other cultures, with kimchi being a particular favorite.
Much like dedicated Korean homemakers, I prepare massive batches of kimchi, enjoying it as is, incorporating it into fried rice, adding it to soups, and sharing it generously with friends and family. I keep returning to this recipe because it delivers on flavor, crunch, and substantial health benefits!
In the vast landscape of kimchi recipes, ours emerges as a beacon of irresistible allure. What sets it apart from the rest? Here is why undoubtedly food enthusiasts will choose our kimchi recipe over others.
1. Authenticity Unveiled: Traditional Mastery
Our recipe pays homage to the roots of kimchi-making, embracing the time-honored techniques and authentic ingredients that define this Korean staple. From the meticulous preparation of the spice blend to the artful layering of flavors, our recipe captures the true essence of traditional kimchi, ensuring an authentic culinary experience.
2. Perfect Balance: Harmony of Flavors
One of the key distinctions of our recipe lies in achieving the perfect balance of flavors. The marriage of spice, tanginess, and umami is meticulously calibrated to create a harmonious symphony on your palate.
3. Foolproof Success: Clear and Comprehensive Instructions
We understand that not everyone is a seasoned chef. That's why our recipe comes with clear and comprehensive instructions, ensuring that even those new to the art of kimchi-making can achieve success. I mean, I give them to local Mexicans here in Mexico and they absolutely adore it. I think that is a testimony by itself.
In the realm of kimchi recipes, ours isn't just a set of instructions; it's an invitation to embark on a flavorful journey, a promise of authentic taste, and a guarantee of culinary satisfaction. Choose our recipe, and let the magic of homemade kimchi unfold in your kitchen.
Ingredients you will need
napa cabbage
One of the key ingredients in kimchi making is Napa cabbage. There's no kimchi without it. Always choose the freshest Napa cabbage, ensuring there are no brown spots, and the leaves are slightly green and yellow.
pear
I know pear is not really heard of, but pear helps contributes with natural sweetness, helps with fermentation, and enhance flavour.
apple
I love blending apples into the porridge. It helps enhance flavour and consistency of the porridge.
Radish
I always say, the more vegetables the better! I grow my own radish so that's why in my photos you see variety of colours in my bowl. Any radish works. Traditionally kimchi uses the big white Korean radish. I use the heirloom breed of Red Meat Radish, Purple Daikon Radish.
carrots
Carrots help add some crunch to the texture of the kimchi and a slight sweetness to it. I love adding lots to it, but you can always add less if you like.
sea salt
I highly recommend natural sea salt. Table salt is yucky and doesn't give a good taste to kimchi. If you're going to exerts so much effort, I'd suggest to add better ingredients and salt is one of them.
gochugaru peppers
The primary type of pepper used for making kimchi is gochugaru, which is a Korean red pepper powder. Gochugaru is a key ingredient in kimchi, contributing not only heat but also a distinctive flavor to the fermented dish. It has a coarse texture and ranges in heat level, allowing you to control the spiciness of your kimchi based on your preferences.
fish sauce
Fish sauce is delicious on its on but adding it to the kimchi helps elevate the flavor profile incredibly. Find a good brand of fish sauce because not every bottle smells or tastes the same. The one I always use is this one the Three Crabs Brand Fish Sauce. My mom always say " buy the three crabs!"
fish paste
Normally lots of Korean uses dried anchovies, soak them, and use it into their kimchi. I'm slightly lazy and always trying to figure out a hack to spend less time in the kitchen but painting that richness in flavor. For my kimchi I use the LEE KUM KEE Fish Paste, and I highly recommend it too.
Professional Tips
Let's explore some tips that will elevate ordinary kimchi to an extraordinary plate of extreme satisfaction.
Pro Tip #1 Be Generous with the Salt
Use coarse salt or sea salt rather than fine table salt. Coarse salt adheres better to the cabbage, facilitating the extraction of moisture and ensuring a more controlled salting process. Try to use natural sea salt than table salt. I recommend this Natural Sea Salt.
Pro Tip #2 Press down on the cabbage
When pressing down on salted Napa, apply even pressure to ensure uniform salting. Use your hands or a kitchen tool to press gently but firmly, promoting the penetration of salt into the leaves. I normally flip a large glass dish and press down with a jar of water or even can food.
Pro Tip #3 Porridge
Ensure the porridge has a smooth and lump-free consistency. Use a whisk or sieve to achieve a velvety texture, as this helps the seasoning distribute evenly throughout the kimchi.
However, the most importantly allow it to Cool Completely. Allow the porridge to cool completely before incorporating it into the kimchi mixture. This prevents any unwanted wilting of the vegetables and maintains their desirable crunch.
Pro Tip #4 Wear Gloves
It's essential! Wearing gloves guarantees that your hands won't carry the scent of kimchi throughout the entire day. Believe me, no soap can completely rid the fragrance from the tips of your fingers and beneath your nails.
Pro Tip #5 Store in Glass Containers
Storing in glass containers has many benefits. First glass containers won't stain your plastic containers. the spicy red marinate will penetrate into the plastic and might leave a red hue on your plastics for some time. Also glass containers won't absorb BPA (even if it says it's BPA-free) it's just a safer option in my opinion.
This post is about a traditional kimchi recipe, one I've used for many years to make for family and friends from 1lb to 5kg—a beloved kimchi recipe.
Other Recipes You May Also Like
Traditional Kimchi
Equipment
- 3-4 non-reactive large metal or plastic bowls
- gloves
- glass jars
Ingredients
Salting Cabbage
- 2.7 kg napa cabbage
- ½ cup natural sea salt
Porridge
- 2 cups water
- 2 tbsp sweet rice flour
- 2 tbsp sugar
Vegetables
- 2 cups radish matchsticks
- 1 cup carrots matchsticks
- 7-8 green onion chopped into quarters
- 3 pears core taken out and thinly sliced
Seasoning
- 12 cloves garlic
- 2 tsp ginger grated
- 1 white onion, medium minced
- ½ cup fish sauce
- 3 tbsp shrimp paste
- 1 apple peeled and core taken out
- 1¼ cups hot pepper flakes
Instructions
- Split the cabbages in half and give it a good rinse especially close the bottom of the cabbage and the out layers.
- Put the cabbage in a large container/basin and rub salt all over the between the leafs. Arrange all the cabbage in a large basic and place a large plate on top. The plate needs to cover the whole basin. Add some cans or jugs of water on top. Let that sit for 2 hours. Remember to flip occasionally - every 30 minutes.
- While the cabbage is salting, make the porridge. Combine the water and flour and cook on medium heat for 10 minutes. Stir frequently with a balloon whisk. Slowly add the sugar and cook for 1 minute. Remove from the heat and let it sit on the counter until it is cool completely. Pour the porridge in a blender and add all the seasoning ingredients. The texture should be similar to a thin paste.
- After wash all the salt out of the cabbage. Split the cabbage half again and cut the core out. Let the cabbage sit in the strainer. You can test the cabbage if it's ready by tearing a piece to eat. the texture should be crunchy and salty at the same time.
- In another bowl, combine all the vegetables together. While wearing gloves, pour the spicy marinate into vegetables and mix well. Set aside.
- In a large basin that you used to salt the cabbage, spread the kimchi paste on each cabbage leaf. Open up the leafs between the cabbage and generously spread the marinate. Make sure each leaf is coated and even distribution.
- Once all the leaves are coated with the marinate, you can start to individually jar the kimchi separately. Pack the kimchi intoa clean, airtight container. Press hard and seal it. This can be eaten right after it is marinated.
Notes
- Fresh Kimchi: If you've just made the kimchi and it hasn't undergone significant fermentation, it can last for about 2-3 weeks in the refrigerator. During this period, the flavors are still mild, and the texture remains relatively crisp.
- Moderately Fermented Kimchi: As kimchi ferments further, it develops a stronger flavor and the texture may become softer. At this stage, which usually occurs after a few weeks in the fridge, it can last for an additional 2-3 months. The taste will continue to evolve during this time.
- Well-Fermented Kimchi: Fully fermented kimchi, with a tangy and complex flavor, can last for several months, sometimes even up to 6 months or more. While the texture may continue to soften, the fermentation process acts as a natural preservative, allowing the kimchi to maintain its quality for an extended period.
