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4 from 1 vote

Authentic Homemade Korean Kimchi Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Korean
Author: Rachel Rhee

Ingredients

  • 1 Medium Napa Cabbage
  • 4 oz daikon radish or half of a large radish - julienne cut
  • 2 radishes used for garnish - julienne cut optional use
  • 3 oz white onion or ¼ of a large onion - julienne x2 (half is for blending, half is for mixing)
  • 1 tsp ginger - rough chop
  • 6 cloves of garlic - rough chop
  • 2 Red Jalapeno peppers optional
  • 2 tsp red dried chilli powder
  • ½ tsp sugar or Splenda
  • 1 tbsp cooked sweet rice or sweet rice powder
  • 1 tbsp water for blending
  • ½ cup chives
  • 2 tbsp salt

Instructions

  • To make a 24 oz jar of kimchi -
  • Soak the cabbage for around two hours hours in 2 tbsp of salt (with one cup of water). Note that the longer you soak the cabbage the more salty your kimchi will turn out, so it's important to not soak it for too long!
  • Rinse off the salt water with fresh cold water
  • Blend together the following: 1/2 radish, onion, ginger, garlic, peppers, red chili powder, sugar, sweet rice (Make sure that the sweet rice is cooked)
  • Combine this mixture with the the cabbage
  • Add in the chopped chives as a garnish
  • To ferment, put the kimchi in an airtight container and store at room temperature for 24 hours
  • After this time has passed, the kimchi can be stored in the refrigerator