Classic Homemade Kimchi
The history of Kimchi dates back over 2,000 years to the Three Kingdoms period (around 37 BCE to 668 CE). Early forms of Kimchi were not spicy and mainly…
- CuisineKorean
- Prep2 h 30 min
- Total2 h 30 min
- Makes1 large jar
Classic Homemade Kimchi
1. Salt the cabbage:
Quarter the Napa cabbage, massage coarse sea salt
between the leaves, and let it rest for 2 hours
until wilted. Rinse thoroughly and drain.
2. Make the paste:
Blend garlic, ginger, onion, and fish sauce into
a smooth puree. Stir in the Korean red pepper
flakes (gochugaru) until a thick paste forms.
3. Combine:
Mix chopped scallions into the paste. Using gloves,
rub the spicy mixture evenly over every single
cabbage leaf.
4. Ferment:
Pack the coated cabbage tightly into a sterilized jar,
pressing down to remove air pockets. Let it ferment
at room temperature for 1 to 2 days before moving
it to the fridge.
Classic Homemade Kimchi
History & OriginsThe history of Kimchi dates back over 2,000 years to the Three Kingdoms period (around 37 BCE to 668 CE). Early forms of Kimchi were not spicy and mainly consisted of vegetables preserved in salt to survive harsh winters. These ancient fermented dishes laid the foundation for the Kimchi we know today.
Classic Homemade Kimchi
The story behind the dishThe history of Kimchi dates back over 2,000 years to the Three Kingdoms period (around 37 BCE to 668 CE). Early forms of Kimchi were not spicy and mainly consisted of vegetables preserved in salt to survive harsh winters. These ancient fermented dishes laid the foundation for the Kimchi we know today.
