# Kimchi

A recipe for making fresh kimchi.

- Cuisine: Korean
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 7 pounds Napa cabbage
- gochugaru (sea salt)
- 50 grams salt
- 4 cups water
- 150 grams onion
- 4 tablespoons garlic
- 0.5 tablespoons ginger
- 150 grams Korean pear and apple
- 0.25 cup shrimp paste
- 0.25 cup fish sauce
- 2 cups pepper flakes
- 0.75 cup corn syrup
- 2.5 cups water
- 0.5 cup rice flour
- buchu

## Instructions

1. Cut the Napa cabbage in half and cut out the core.
2. Cut the cabbage into small pieces, ensuring each piece has both root and leaf.
3. Place the cut cabbage in a big bowl.
4. Add gochugaru (sea salt) to the cabbage.
5. Add more cabbage on top of the salt.
6. Add more salt (about 50 grams).
7. Add the rest of the Napa cabbage.
8. Add 4 cups of water.
9. Add a little bit more salt on top.
10. Place something super heavy on top of the kimchi to brine the cabbage.
11. Let the cabbage sit for about 30 minutes.
12. Pour out the liquid from the cabbage.
13. Flip the cabbage over and let it sit for another 30 minutes.
14. Combine 150 grams of onion, 4 tablespoons of garlic, half a tablespoon of ginger, 150 grams of Korean pear and apple, 1/4 cup of shrimp paste, and 1/4 cup of fish sauce in a blender.
15. Blend the ingredients until smooth.
16. Add 2 cups of pepper flakes to the blended sauce.
17. Add the rest of the blended sauce to the pepper flakes and mix well.
18. Stir in 3/4 cup of corn syrup.
19. In a separate pot, add 2 1/2 cups of water and half a cup of rice flour.
20. Stir immediately and continuously over high heat until it comes to a boil.
21. Add the rice flour mixture into the kimchi sauce and mix well.
22. After 1 hour, the cabbage should be pliable but still crunchy; rinse the kimchi twice to remove all salt.
23. Drain the kimchi completely for at least 30 minutes.
24. Combine the Napa cabbage with the prepared kimchi sauce and mix thoroughly.
25. Add buchu to the kimchi (don't forget this step!).

## Equipment

- blender
- big bowl

## Tips

- If you don't have rice flour, you can blend a bowl of rice with a little water for the same effect.
- Rinse the kimchi twice to remove excess salt.
- Drain the kimchi for at least 30 minutes to help the sauce stick better.
- Add more seasoning if needed until it's perfecto.
- Don't forget to add buchu to your kimchi.

## Source

- Original video: https://www.facebook.com/share/v/1KvjWroE6S/
- Recipe page: https://www.cliprecipe.com/recipe/dca84c61-aac9-47be-9eed-2ca4c70fe48b
- Extracted: 2026-05-02

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