Kimchi Recipe

Kimchi Recipe

for Beginners


This kimchi recipe is a beginner’s guide and makes traditional Korean kimchi easily. You can enjoy the healthy benefit of homemade kimchi with this easy kimchi recipe.

Step 1

Cut cabbage

Open up the cabbage from the white stem part using your hand. It should open up easily. Cut each cabbage half on the stem and open up again.

Step 2

Dice cabbage leaves

Dice cabbage leaves into large chunks. For the large outer leaves, slice them in half lengthwise first, then dice into chunks.

Step 3

Salt cabbage

In a large bowl, put in a small layer of cabbage chunks and sprinkle about 2-3 tablespoons of coarse sea salt over the cabbage. Repeat the process.

Step 4

Soak to brine

Let the cabbage soak for 2 hours, turning them upside down a couple of times during the soaking. Rinse and drain, pressing to remove excess water.

Step 5

Onion & fruit puree

Combine onion, garlic, ginger, apple (or pear), sugar, Korean anchovy sauce, salted shrimp, and cooked rice in a blender.

Step 6

Blend until smooth

Pour in sea kelp stock (or water) to allow the blade to mix the ingredients. Process everything until smooth.

Step 7

Make kimchi paste

Pour the onion and fruit puree in a large mixing bowl. Add Korean chili flakes, and other kimchi paste ingredients; mix well.

Step 8

Make kimchi 

Add kimchi paste to cabbage and mix well to coat evenly. (Wear kitchen rubber gloves to protect your hands from getting stained)

Put kimchi in an airtight glass jar. Let it sit in room temperature for 1-2 days (depending on the temperature). Transfer your kimchi to the refrigerator and store it for 4-5 days before you serve.

How to ferment

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