How to make kimchi? A Delicious Guide to Korean Cuisine



Welcome to this informative article on how to make kimchi! Whether you’re a Korean food enthusiast or just looking for a new and flavorful recipe to try, you’ve come to the right place! Kimchi is a traditional dish from South Korea, made through the fermentation of cabbage and other vegetables, resulting in a unique and spicy flavor. Not only is it incredibly delicious, but it’s also packed with probiotics and essential nutrients that are beneficial for your health. So, let’s get started and learn how to prepare this mouthwatering dish.


1 large Napa cabbage
1/4 cup of sea salt
5 garlic cloves
1 piece of ginger (approximately 5 cm)
3 green onions
1 tablespoon of sugar
3 tablespoons of red pepper paste (gochujang)
2 tablespoons of fish sauce (optional for vegetarian version)
1 tablespoon of soy sauce
2 carrots
2 radishes
1 green apple
1 teaspoon of shrimp paste (optional for vegetarian version)

Step 1: Preparing the Vegetables

Wash the Napa cabbage and cut it into small pieces. Place it in a large bowl and sprinkle sea salt over it. Massage the cabbage with the salt for about 5 minutes to soften it. Then, add enough water to the bowl to fully submerge the cabbage and let it soak for 1-2 hours.

Meanwhile, cut the carrots and radishes into thin strips. You can use a grater or a sharp knife for this task. Also, chop the green apple into small pieces.

Step 2: Making the Kimchi Paste

In a blender or food processor, add the garlic cloves, ginger, green onions, red pepper paste, fish sauce (if using), and shrimp paste (optional). Blend everything until you get a smooth and homogeneous paste.

Step 3: Mixing and Fermenting

After the cabbage has soaked in saltwater, drain it well and rinse it with fresh water. It’s essential to remove excess salt.

In a large bowl, mix the drained cabbage with the kimchi paste you made in the previous step. Ensure that all cabbage pieces are well coated with the paste.

Add the carrots, radishes, and green apple to the cabbage mixture. Mix everything again to evenly distribute the ingredients.

Transfer the mixture to clean glass jars and press down to pack the vegetables and remove trapped air. Leave some space at the top to allow for expansion during fermentation.

Seal the jars tightly and leave them at room temperature for 1 or 2 days to kickstart the fermentation process. Then, place them in the refrigerator to slow down the fermentation and let the flavors mature.

Step 4: Enjoy Your Homemade Kimchi!

After a few days in the refrigerator, your homemade kimchi will be ready to tantalize your taste buds. You can enjoy it as a side dish or add it to your favorite meals, such as soups, noodles, or rice. Additionally, kimchi is also perfect for making delicious Korean dishes like Kimchi jjigae (kimchi stew) or Kimbap (Korean sushi rolls).


There you have it! A delightful kimchi recipe that you can easily make at home. Remember that kimchi will continue to ferment over time, which will intensify its flavor. So, if you prefer it spicier, let it ferment a bit longer in the refrigerator before indulging. Bon app├ętit! Enjoy your journey into the flavorful world of Korean cuisine with this homemade kimchi.


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