{"id":2488,"date":"2022-12-18T22:31:57","date_gmt":"2022-12-18T22:31:57","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2488"},"modified":"2026-01-01T19:39:17","modified_gmt":"2026-01-01T19:39:17","slug":"easy-kimchi-recipe-for-beginners","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-kimchi-recipe-for-beginners\/","title":{"rendered":"Easy Kimchi Recipe for Beginners"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Kimchi Recipe for Beginners<\/span><\/h2>\n
<\/div>\n
This kimchi recipe is a beginner\u2019s guide using simple ingredients and makes traditional Korean kimchi. With essential kimchi making tips and step-by-step instructions, you can make healthy cabbage kimchi easily at home.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Brine Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>2.5<\/span> gallons (about 3 lb)<\/span><\/span><\/div>\n\n
Author: <\/span>Holly at Beyond Kimchee<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Kitchen rubber gloves<\/div><\/li>
  • Blender<\/div><\/li>
  • Extra large mixing bowl<\/div><\/li>
  • Glass food storage jars<\/div><\/li>
  • large colander<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 3<\/span> lb<\/span> napa cabbage<\/span> about 1 head<\/span><\/li>
    • \u2154<\/span> cup<\/span> Korean coarse sea salt<\/span><\/li>
    • 1<\/span> bunch green onion<\/span> sliced<\/span><\/li>
    • 2-3<\/span> fresh red chilis<\/span> optional, sliced<\/span><\/li><\/ul><\/div>

      <\/span>For Kimchi Paste<\/span><\/h4>
      • \u00bd<\/span> large onion<\/span> diced<\/span><\/li>
      • 7-8<\/span> cloves<\/span> garlic<\/span><\/li>
      • 1<\/span> inch<\/span> ginger<\/span> peeled and diced<\/span><\/li>
      • \u00bd<\/span> large sweet apple<\/span> seeded and diced<\/span><\/li>
      • \u00bd<\/span> cup<\/span> Korean chili flakes<\/span> gochugaru<\/span><\/li>
      • 1<\/span> tbsp<\/span> sugar<\/span><\/li>
      • 4<\/span> tbsp<\/span> Korean anchovy sauce<\/span><\/li>
      • 1<\/span> tbsp<\/span> Korean salted shrimp<\/span><\/li>
      • 3<\/span> tbsp<\/span> cooked white rice<\/span><\/li>
      • \u00bd<\/span> cup<\/span> sea kelp stock<\/span> or water (See note)<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Cut a 3-inch slit through the white stem part of cabbage. Open up the cabbage from the white stem part using your hand. It should open up easily. Cut additional slits on each cabbage half on the stem and open up again. By doing so, you are quartering the cabbage the Korean traditional way. Rinse the cabbage quarters once to wet them.<\/div><\/li>
        • Dice cabbage quarters into large chunks. For the large outer leaves, slice them in half lengthwise first, then dice into chunks.<\/div><\/li>
        • In a large bowl, put in a small layer of cabbage chunks and sprinkle about 2-3 tablespoons of coarse sea salt over the cabbage. Repeat the process several times, creating layers of cabbage chunks and salt.<\/div><\/li>
        • Let the cabbage soak for 2 hours, turning them upside down a couple of times during the soaking. When you bend the white stem part of cabbage, if it bends with a gentle pressure, the brine step is completed. Rinse the cabbage 3 times in water. Drain the cabbage in a colander, pressing down gently to remove excess water.<\/div><\/li><\/ul><\/div>

          <\/span>TO MAKE KIMCHI PASTE<\/span><\/h4>
          • Combine onion, garlic, ginger, salted shrimps, fish sauce, cooked rice (or other choice of starch), and fruit in a blender. Pour in sea kelp stock (or water) to allow the blade to mix the ingredients. (If using fruit nectar, you don’t need to add stock.) Process everything until smooth.<\/div><\/li>
          • Pour the puree in a large mixing bowl. Add Korean chili flakes, and mix well. Taste and adjust the seasoning of paste for your liking. Let the paste rest for 5 minutes, so the chili flakes will get re-hydrated.<\/div><\/li><\/ul><\/div>

            <\/span>TO ASSEMBLE KIMCHI<\/span><\/h4>
            • Put the drained cabbage in a large mixing bowl. Add leek (or green onion), fresh chili (if using), and kimchi paste to the cabbage.<\/div><\/li>
            • Mix well to coat the cabbage with the seasoning paste. (Wear kitchen rubber gloves to protect your hands from getting stained or smelly.)<\/div><\/li><\/ul><\/div>

              <\/span>TO FERMENT AND STORE KIMCHI<\/span><\/h4>
              • Put kimchi in an airtight glass food storage jar(s). Let it sit in a room temperature for 1 day (or as long as 2 days, depending on the temperature). When you see a gas foaming and air bobbles appear, transfer your kimchi to the refrigerator and store it for 4-5 days before you serve. It will last in the fridge for up to 2 months.<\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n

                <\/span>Notes<\/span><\/h3>
                How to make sea kelp stock<\/strong>: Simmer 2 cups water with a piece of dried sea kelp (dashima) in a pot over low heat for 5 minutes. Discard the sea kelp and let the stock cool.<\/span>
                <\/div>\nKeep the odor out:<\/strong> Fermented kimchi produces odor. Keep 1-2 box of odor absorbing baking soda\u00a0in your fridge to keep the other food from the smell.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2484,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,1598,170,1991,2052,133,140,696],"tags":[],"class_list":["post-2488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-bryans-favorites","category-chinese","category-chinese-banquet","category-fermented","category-salad","category-side","category-snack"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/12\/Kimchi.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2488"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2488\/revisions"}],"predecessor-version":[{"id":2492,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2488\/revisions\/2492"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2484"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}