Kimchi – that spicy, tangy, and umami-packed Korean staple – has become a beloved favourite in our household. But let’s be honest, buying those tiny, overpriced packs can feel intimidating, especially when they barely last through one meal. So, I decided to try making Kimchi from scratch. Surprisingly, it’s much easier (and more rewarding) than I ever imagined.
Here’s how I did it – step by step.
Ingredients you’ll need
For the cabbage
- Chinese leaf cabbage – the base of the Kimchi, providing the ideal texture to soak up all those bold flavours during fermentation.
- Coarse salt – draws out moisture from the cabbage and softens it.
For the paste
- Onion, garlic and ginger – these create a rich, aromatic base that enhances the depth of flavour.
- Apple (or pear) – plays a key role in the fermentation process of Kimchi, and also adds natural sweetness to balance the spice and acidity.
- Fish sauce, sugar, and Korean red pepper flakes – the fish sauce brings umami, the sugar aids fermentation (together with apple or pear), and the red pepper flakes give the Kimchi its signature heat and colour.
- Glutinous rice flour – acts as a binding agent, helping the paste stick to the cabbage while adding a subtle richness.
Extra vegetables
- Carrot and white radish – add a delightful crunch that contrasts beautifully with the tender cabbage.
- Spring onions – bring a fresh, zesty touch that rounds out the flavours.
Each ingredient pulls its weight to create that irresistible Kimchi flavour.
Step-by-step to make Kimchi from scratch
Preparing the cabbage
Start by cutting the cabbage into quarters and rinsing it under running water. Place the cabbage in a large bowl and sprinkle salt over it, ensure you get between the layers. Let it sit for about an hour, then flip the quarters over and repeat a couple more times.
Once the cabbage has softened and soaked, rinse it thoroughly under running water to remove the excess salt. Set it aside to drain.
Creating the Kimchi paste
While the cabbage drains, prepare the paste. Here’s how:
- Peel the apple (or pear), chop it into chunks, and add it to a blender along with the chopped onion, garlic, and ginger. Blend until smooth.
- Peel the carrot and radish, then slice them into strips (about 0.5mm wide and 5cm long). Cut the spring onions into similar lengths and set aside.
- In a small pot, mix the glutinous rice flour with 200ml water. Bring it to a boil, stirring frequently until it thickens.
- Let it cool down slightly but still warm, then stir in the sugar, fish sauce, Korean red pepper flakes and the smooth mixture of onion, garlic, ginger and apple.
- This is the gorgeous, vibrant paste you’re aiming for – a blend of flavours and colours that’s as bold as it is beautiful.
Bringing it all together
Now for the fun part – assembling your Kimchi! Spread the paste over each cabbage leaf, ensuring every layer is well coated. Once done, pack the cabbage tightly into a glass jar or container.
Fermentation
Leave your Kimchi at room temperature for 3-4 days to ferment. You’ll notice the flavour deepening over this time. After that, transfer to the fridge, where it will keep for a week to 10 days.
Why make your own Kimchi?
Making Kimchi from scratch isn’t just cost-effective; it’s revelation interns of flavour and freshness. You control the spice level, adjust the ingredients to your taste, and enjoy a sense of accomplishment with every bite.
Give it a go and let me know how yours turns out!
Looking for more salad inspiration? Explore my other delicious salad recipes here.
How to Make Kimchi from Scratch
Description
A simple, homemade Kimchi recipe using Chinese leaf cabbage, a fragrant paste of apple, garlic, ginger and Korean red pepper flakes and fresh vegetables like carrot and radish. Fermented to perfection, this tangy, spicy delight is cost-effective, delicious, and easier to make than you think!
Homemade Kimchi
For the Cabbage
For the Paste
Extra Vegetables
Instructions
-
Prepare the Cabbage
- Cut the cabbage into. quartered and rinse under running water.
- Sprinkle coarse salt over and between the layers.
- Let it sit for an hour, then flip and repeat a couple more times.
- Rinse thoroughly and allow to drain.
-
Make the Paste
- Blend the apple, onion, garlic, and ginger until smooth.
- Mix the glutinous rice flour with water in a small pot, bring to a boil and stir until thickened. Let it slightly cool but still warm.
- Stir in sugar, fish sauce and Korean red pepper flakes.
-
Combine
- Spread the paste generously over carrot, white radish strips, each cabbage leaf and layer.
- Pack the coated cabbage tightly into a glass jar or container.
-
Ferment
- Leave the jar at room temperature for 3-4 days.
- Transfer to the fridge and enjoy within a week to 10 days.
Servings 4
- Amount Per Serving
- Calories 98.61kcal
- % Daily Value *
- Total Fat 0.44g1%
- Saturated Fat 0.09g1%
- Sodium 727.21mg31%
- Potassium 299.04mg9%
- Total Carbohydrate 23.13g8%
- Dietary Fiber 3.44g14%
- Sugars 11.74g
- Protein 2.18g5%
- Vitamin A 165.39 IU
- Vitamin C 11.02 mg
- Calcium 38.37 mg
- Iron 0.67 mg
- Vitamin E 0.35 IU
- Vitamin K 31.84 mcg
- Thiamin 0.05 mg
- Riboflavin 0.08 mg
- Niacin 0.91 mg
- Vitamin B6 0.21 mg
- Folate 26.14 mcg
- Vitamin B12 0.04 mcg
- Phosphorus 41.08 mg
- Magnesium 34.03 mg
- Zinc 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjusting Spice Levels: if you prefer milder Kimchi, reduce the amount of Korean red pepper flakes. For more heat, add an extra tablespoon or two.
- Salt Type Matters: Use coarse salt, not table salt, to avoid over-salting and ensure the cabbage softens properly.
- Storage Tips: Always use clean utensils when scooping out Kimchi to prevent contamination and extend its shelf life.
- Customisation: Feel free to add other vegetables like cucumber, or even chilli slices for variety.
