Homemade Kimchi (김치) - Oh My Food Recipes (2024)

Kimchi is a Korean classic side dish that people like to eat with noodles, make kimchi soup, kimchi fried rice and much more. Also, this homemade kimchi recipe shows you how to make easy kimchi at home with step by step photos and a video.Let's learn how to make easy homemade kimchi for your meals, dishes and sides.

Love Korean food? Check out these tteokbokki, japchae, jajangmyeon, kimbap, honeydew popsicle and Korean ginseng chicken soup recipes.

What is kimchi (김치)?

Kimchi is a traditional and iconic Korean cuisine. The word "Kimchi" is a general term for a wide variety of fermented vegetables prepared in the Korean way. When people mention kimchi usually it refers to baechu kimchi that made with napa cabbage (배추김치). Also, kimchi is a staple in Korean cuisine and usually serves as a side dish, kimchi jjigae (kimchi stew), kimchi bokkeumbap (kimchi fried rice), and kimchi jeon (savory pancakes).

Traditionally, baechu kimchi is made from fermented vegetables, primarily napa cabbage and Korean radishes along with various seasonings. Besides, it has a distinctive flavor which can range from spicy, pungent to sour and tangy depending on the specific recipe and fermentation time.

The process of making kimchi involves salting the vegetables to draw out moisture, then mixing them with a paste made from ingredients such as Korean red chili pepper flakes (gochugaru), garlic, ginger, fish sauce, saeujeot (salted fermented small shrimps) and sometimes other seasonings like sugar. The mixture is then tightly packed into a container and left to ferment for a few days to several weeks depending on the desired level of fermentation.

During fermentation, the natural bacteria on the vegetables and in the environment break down the sugars in the vegetables that create lactic acid and other compounds. This process not only preserves the vegetables but also imparts the distinct tangy and slightly sour flavor which is a characteristic of kimchi. Also, the fermentation process contributes to the development of probiotics which are beneficial for gut health.

What does kimchi taste like?

Kimchi has a complex and distinctive taste. It can vary based on the ingredients used, the level of fermentation and regional variations. However, the general characteristics of kimchi's taste are spicy, tangy, sour and savory. Korean kimchi are known for spiciness because Korean red chili pepper flakes (gochugaru) is the main and common ingredient used to give kimchi its signature heat. The spiciness can vary from mild to very hot depending on how much chili powder you use.

When kimchi undergoes a fermentation process, it results in a tangy and slightly sour flavor. The longer the fermentation, the more pronounced the sourness becomes. In addition, the combination of salty, umami and fermented flavors gives kimchi a savory taste which goes well with a lot of dishes.

Benefits of homemade kimchi:

The advantages of making homemade kimchi are freshness, customization, health benefits and not artificial additives.

Homemade kimchi is fresher because you use fresh vegetables and ferment them immediately. This can result in a more vibrant taste and texture compared to commercial produced kimchi that might have been sitting on shelves for a while.When you make kimchi at home, you can choose the ingredients and adjust the level of spiciness, sweetness, saltiness and other flavors to suit your taste preferences.

Also, kimchi are rich in probiotics which are beneficial for gut health. Making your own kimchi allows you to ensure the quality and quantity of the product. Besides, store bought kimchi may contain preservatives, additives or artificial flavor enhancers. But, homemade kimchi can avoid the artificial additives and create a more natural flavor.

What can I eat with homemade baechu kimchi (napa cabbage 배추김치)?

Fermented napa cabbage baechu kimchi is known to be a traditional Korean side dish because most Korean families make it and restaurants serve it as a side dish.Also, it can be eaten alone, with rice or noodles. Besides, you can use it to make porridges, soups, rice cakes, stew, pancakes and fried rice.

What are the ingredients for easy homemade baechu kimchi ?

In this easy homemade kimchi recipe, I used napa cabbage, garlic, ginger, apple, Asian pears, daikon, green onion, saeujeot (salted fermented small shrimps), fish sauce, gochugaru(Korean chili pepper powder), kosher salt and brown sugar.

I like to use Asian pears to make easy homemade kimchi in the Fall because we have a lot of asian pears from our backyard. The sweetness and acidity from Asian pears give more flavor to fermented napa cabbage. Also, I love homemade kimchi because they are tasty and fresh. You will love this easy homemade kimchi recipe!

Which brand of gochugaru Korean red chili pepper flakes should I use?

You can pretty much use any brand of gochugaru Korean red chili pepper powder. Make sure you get the right gochugaru Korean red chili pepper powder not the gochujang Korean red chili pepper paste. Gochujang is slightly different because it is a paste like texture. Often, it uses to make tteokbokk and kimchi fried rice.

What kind of sea salt do you use?

Making homemade kimchi, choosing the right type of salt is important for the fermentation process. Traditional Korean kimchi recipes often use Korean coarse sea salt. This type of salt helps with the salting and drawing moisture from the vegetables which is a crucial step for making kimchi.

Korean coarse sea salt is called "gulgeun-sogeum" (굵은소금) in Korean. It has larger granules compared to regular table salt. It can maintain the texture of the vegetables while salting them during the fermentation process.

If you cannot find Korean coarse sea salt, you can also use other types of non-iodized sea salts with larger grains, for example Morton brand kosher salt which is common sea salt you can find in the states.Try to avoid using iodized table salt because the iodine can interfere with the fermentation process and might negatively affect the final taste and texture of the kimchi.

What is saeujeot?

"Saeujeot" (새우젓) is made from fermented small shrimp. The fermentation process breaks down the shrimp and develops a strong, pungent and fishy flavor. The intense flavor makes saeujeot a potent ingredient, so only use a small amount and it makes the taste of the dish stand out and full of umami flavor.

Besides, saeujeot is a Korean ingredient for making kimchi and other Korean dishes which add a savory and umami-rich flavor. Also, saeujeot plays a role similar to fish sauce which enhances the overall taste of dishes.

Substitute ingredients for vegan kimchi recipe:

If you cannot find any saeujeot, fermented small shrimp, nearby or you want to make a vegan kimchi recipe. You can substitute the fish sauce and salted small shrimp with vegan fish sauce, soy sauce or tamari. Try to use a good quality soy sauce to add depth of flavor and saltiness to the kimchi. Besides, tamari is similar to soy sauce and has a gluten-free option.

Cooking tips for how to make easy homemade kimchi:

• Put kosher salt in napa cabbage and let it sit for an hour. This can draw out moisture from the napa cabbage. Then, rinse it 3 times and drain it very well. Squeeze the extra water out.
• You can use less or more Korean chili pepper powder depending on your spiciness level.
• Blend asian pear, apple, ginger, garlic, salty shrimp and daikon to make the paste. After that, add or mix the paste with chili powder, brown sugar and fish sauce.
• Remember to remove excess water from the cabbage before mixing with the sauce.
• After mixing the napa cabbage and the paste, put them into a sterilized glass jar.
• Leave some room at the top of the glass jar and not to stuff the kimchi all the way full in the jar.
• Cover the lid, but not close it tight. So, it can let the gas come out during the fermentation process.
• Let it sit at room temperature for fermentation at least a day if it is hot and warm weather. Then, you can eat and refrigerate them.

FAQs:

Instructions for how to make homemade easy kimchi:

Cut napa cabbage:

1. First, wash and cut 4 pounds of napa cabbage into chunks.

Salting napa cabbage:

2. Put napa cabbage into a big pot, add ½ cup kosher salt and mix them. Then, let it sit for an hour.

Preparing the paste:

3. Wash, cut and peel off ½ of the apple (Medium sized).

4. Then, wash, cut and peel off 2 cups of asian pears (Around 2 medium sized).

5. Next, wash, cut and peel off ¼ of the daikon (Medium sized).

6. The following, peel off a small piece of ginger. (Around 2 tablespoons)

7. Cut a bunch of green onion (8 sticks, 4oz) into strips and set it aside.

Paste mixture:

8. After that, put ¼ of radish, 1 whole peeled of garlic, a small piece of ginger (around 2 tablespoons), 2 cups of asian pears, ½ of the apple and 4 tablespoons of salty shrimp into a blender.

9. Blend until it's smooth.

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10. After, add 4 tablespoons of fish sauce, 1 tablespoons of brown sugar and ½ cup of chili pepper powder into the mixing bowl.

11. Next, pour the mixed paste from the blender into the bowl from step 10. Then, mix it well.

Mixing:

12. Put green onion into the sauce and mix them well.

13. After an hour, rinse salted napa cabbage a few times (3 times) and drain excess water. Then, squeeze it and remove extra water from the cabbage. (Remember to remove excess water from the cabbage before mixing with the sauce.)

14. Lastly, put the napa cabbage into the mixed sauce and mix it very well. After that, put them into a glass jar. Let it sit at room temperature for at least a day and let it ferment. Then, you can eat them and refrigerate them.

Enjoy this easy homemade kimchi recipe! Also, check out these mouth watering chicken, taro buns, mapo tofu, chicken satay, Hawaiian spam musubi, grass jelly drink and California rolls recipes.

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