Kimchi Recipe (How to Make Kimchi)
Learn how to make kimchi at home with this easy spicy kimchi recipe, including ingredients swaps and variations so you can make it your own way.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.
Cooking tools:
- Mixing bowl
- Colander
- Plate
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Grater
- Saucepan
- Whisk
- Measuring cup
- Wooden spoon
- Mason jar
- Fermentation airlock lid
- Glass fermentation weights
- Zip-top bag
- Piece lid
- Refrigerator
- Stove
- Fermentation membrane
- Fine-mesh sieve
- Spoon
Ingredients
- 2 quarts unchlorinated water (filtered or bottled water are good)
- ½ cup kosher salt or sea salt
- 1 head (about 3 pounds; 1.3kg Napa cabbage)
- 1 carrot (sliced into matchsticks)
- 1 bunch scallions (end trimmed, cut into ½ inch pieces)
- 1 small daikon radish or turnip (peeled, sliced into matchsticks)
- ½ Asian pear (peeled, sliced into matchsticks)
- 6 garlic cloves (chopped)
- 2 tablespoons fresh grated ginger
- 3 tablespoons glutinous rice flour
- 1 cup gochugaru (Korean chili flakes)
- 1/2 cup fish sauce
- 3 tablespoons salted shrimp
- 2 tablespoons miso paste (red or white – optional, for extra umami flavor)
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