# Homemade Kimchi

A traditional Korean side dish made from salted and fermented Napa cabbage and other vegetables with a variety of seasonings.

- Total time: 2540 min
- Cuisine: Korean
- Category: Side
- Language: en

## Ingredients

- 1 Napa cabbage
- 0.25 cup salt
- 2 cups water
- 0.33 cup sweet rice flour
- 0.25 cup sugar
- 1 whole onion
- 0.5 Asian pear
- 6 cloves garlic
- 2 tbsp ginger paste
- 1 tbsp shrimp paste
- 0.25 cup fish sauce
- 1 cup Gochugaru (Korean pepper powder)
- carrots
- green onions
- daikon

## Instructions

1. Cut the Napa cabbage in half and remove the core.
2. Chop the cabbage into bite-sized pieces.
3. Place the chopped cabbage in a large bowl and generously salt it.
4. Place a heavy Dutch oven or any heavy object on top of the salted cabbage to press it down for one hour.
5. Add one whole onion, half an Asian pear, a handful of frozen garlic, ginger paste, and a big tablespoon of shrimp paste into a food processor.
6. Pour a quarter cup of fish sauce into the food processor.
7. Blend all ingredients in the food processor until smooth to create the kimchi paste.
8. Pour the blended paste into a large bowl.
9. In a saucepan, add 2 cups of water and a third cup of sweet rice flour.
10. Simmer on low-medium heat until the mixture thickens, stirring continuously.
11. Add a quarter cup of sugar to the rice paste mixture and mix it in.
12. Turn off the heat and let the rice paste cool.
13. Once cooled, pour the rice paste into the bowl with the kimchi paste.
14. Add one cup of Gochugaru (Korean pepper powder) to the bowl.
15. Add chopped carrots, green onions, and daikon to the kimchi paste mixture.
16. Thoroughly rinse the salted cabbage in a sink with running water.
17. Drain the cabbage and let it dry for an hour or press with paper towels.
18. Add a thick layer of kimchi paste to the rinsed cabbage in a large bowl.
19. Mix the kimchi paste and cabbage thoroughly using gloved hands.
20. Press down the kimchi into a container.
21. Cover the container and leave it out for 24 hours.
22. After 24 hours, place the kimchi in the refrigerator.

## Equipment

- knife
- cutting board
- large bowl
- heavy Dutch oven
- food processor
- saucepan
- wooden spoon
- measuring cup
- kitchen gloves
- container with lid

## Tips

- Be generous with the salt as it will be washed off later.
- Ensure the cabbage is thoroughly rinsed to remove all salt.
- Let the kimchi sit for a minimum of 3 days before eating.

## Source

- Original video: https://www.facebook.com/reel/992020205743917/?mibextid=ZZyLBr
- Recipe page: https://www.cliprecipe.com/recipe/ba7cb0fd-df08-4b90-8465-13a8462b8dac
- Extracted: 2026-03-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt