Homemade Cabbage Kimchi Recipe.

Here is our homemade kimchi recipe, the traditional recipe for the most famous Korean dish. Discover the ingredients to use, follow our photo-illustrated instructions to learn how to make this kimchi, and find all the grocery ingredients on our website.

This recipe is naturally spicy, but the fermentation provides a subtle balance.

Duration:

Over 2 hours. 30 minutes for cabbage preparation + 4 to 6 hours for soaking. 30 minutes for marinade preparation and seasoning the cabbage. 10 days for fermentation.

Quantity:

Approx. 1.5 kg of kimchi

Ingredients:

• 1 large Chinese cabbage, approx. 1 kg.
• 200 grams of salt
• 1 liter of dashi
• 2 tablespoons of rice flour.
• 1 ripe pear.
• 1 carrot cut into julienne.
• 6 cloves of garlic,
• 3 tablespoons of grated ginger
• 2 to 3 tablespoons of anchovy sauce
• 6 spring onions cut into sections
• 2 to 3 tablespoons of gochugaru (dried chili flakes)

Kimchi recipe:

Cutting and soaking:

Take your beautiful Chinese cabbage (or napa cabbage). Divide it in half by opening it with a 10 cm cut from the base, then again in half.

Soak the pieces in cold water for a few minutes and drain.

Rub each leaf with coarse salt, then let it rest for 4 to 6 hours in an airtight container. At this stage, check that the leaves are flexible (that they do not break when you fold them). Drain the leaves and rinse them with cold water. The leaves will be deliciously crunchy and salty.

Marinade preparation:

While the leaves are soaking, you can prepare the marinade by blending the pear, garlic, ginger, and gochugaru together. Then add the julienned carrot and spring onion sections. Mix the rice flour with the dashi at the end of cooking to thicken it, and add the thickened (and cooled) dashi to the marinade.

Rub the cabbage leaves with the marinade, making sure to spread it well at the base of the leaves, and place the leaves in a clean jar.

Fermentation:

Place the jar at room temperature for one day, then put it in the refrigerator for 10 days. Taste the kimchi after ten days; it should be slightly gaseous. You can put it back in the refrigerator for several weeks. Serve cold,