Homemade Korean Kimchi Recipe
How To Make Kimchi At Home
Kimchi is a spicy Korean side dish that is made of pickled and fermented vegetables. Homemade kimchi can be consumed and stored in the refrigerator for up to 4 weeks. The main vegetable used in this recipe is wombok cabbage, also known as napa cabbage or chinese cabbage. Other vegetables like carrots and daikons (white radish) can also be included in the kimchi recipe if desired. I prefer only wombok cabbage in my no-frills homemade kimchi recipe that tastes just as delicious and appetising.
1 large wombok cabbage
½ cup of salt
½ cup rice flour
2 cups water
½ cup ground chilli or chilli flakes
3 tablespoons fish sauce
½ cup sugar
5 stalks spring onion
2 tablespoons minced ginger
3 tablespoons minced garlic
Choose a nice large wombok.
Wash the wombok cabbage and shake off the excess water. Cut the leaves into chunks and place in a large container.
Sprinkle some salt on the leaves and add another layer of leaves on top. Sprinkle with salt again. Repeat the process until all the leaves are covered with salt. Give them a quick toss and sprinkle the remaining salt on top. Put some weight on top of the wombok. Set aside for at least 3 hours. Give it a toss after every hour.
Meanwhile prepare the rice flour paste. Whisk the rice flour and water in a small saucepan over low to medium heat.
Continue cooking and whisking the mixture until it starts to thicken and turns a bit translucent and shiny. Remove from heat and set the mixture aside to cool.
When the wombok leaves are almost ready, prepare the kimchi sauce.
Cut the spring onion to smaller pieces. In a bowl, add in the chilli flakes/ground chilli, fish sauce, sugar, ginger, garlic, rice flour paste and chopped spring onion.
Mix all the ingredients until a thick batter is achieved.
Give the wombok leaves a rinse with water and drain away the excess water. Put the wombok leaves back in the large container and add in the thick kimchi sauce. Mix the leaves thoroughly with the sauce until they are coated with the sauce.
Store the kimchi in glass jars and let the bottles sit at room temperature for about 2 days. Refrigerate the kimchi and it will ferment slowly in the fridge. The kimchi is ready to be eaten but it will taste better after one week in refrigeration. The kimchi can be stored for up to 4 weeks in the refrigerator.
Love all that hot stuff? Try these Chilli Pickles!