My family has been enjoying homemade kimchi for many years since my mother learned to make it on her multiple trips to Korea back in her K-craze days. It took me a few years, but I finally got the recipe from her to make some of my own and I will no longer have to buy kimchi from the grocery store!
As delicious as the kimchi that results from this particular recipe is, I would like to make a statement that this is not the most authentic recipe for Korean cabbage kimchi; it is a version of it that suits the tastes of my family and, to be honest, I really prefer this homemade one to the ones that I buy from the store.
The ingredients required for this cabbage kimchi recipe is fairly straightforward, and because Korean products are so easily available nowadays, I would advise that you use Korean ingredients as much as you can.
The photo below is of my batch of kimchi immediately after it is combined and before I placed it into the fridge to mature. The cabbage bits are still crunchy and slightly raw, but it will all become softer and tastier after 5-7 days.
Prep Time: 20-25 minutes
Time before edible: 5-7 days
1 head medium Cabbage
2 cups Radish, grated
7-8 cloves Garlic, left whole and grated
2 stalks Green Onion, cut into inch-long strips
1-1/2 cups Korean chilli flakes (Gochugaru)
1/4 cup Fish Sauce
1/4 cup Sesame Seeds, lightly toasted
1 cup Fine Sea Salt
1) The night before you plan to prepare your cabbage kimchi, dehydrate the
cabbage by firstly giving it a good rinse and then rubbing the fine sea salt
on the outside and in between each leaf. Place the cabbage into a large
container and fill with enough water to cover the cabbage halfway.
2) Have all the ingredients prepped: grate the radish and garlic cloves, and
lightly toast the sesame seeds.
3) Rinse the cabbage and chop up into bite-sized pieces.
4) In a large bowl or container, mix together the grated radish and garlic,
chilli flakes, fish sauce, green onion strips and sesame seeds.
5) Toss the cut-up cabbage in the chilli-radish mixture and combine
6) Transfer the cabbage into a container with a lid and place into the fridge.
7) You can either have the kimchi the next day or wait until it has matured
more - at least 5 days!
You can enjoy the kimchi as a side dish with steamed rice or Kimchi
Ramyun (instant noodles!), or use it to whip up some delish Kimchi Fried