Why buy store-bought kimchi when you can make your own at home? This top-rated kimchi recipe is full of bold flavor.
What Is Kimchi?
Kimchi is a traditional Korean dish made with fermented vegetables. Its ingredients can vary, but napa cabbage and Korean radish are common bases. Kimchi also often includes green onions, ginger, and garlic.
What Does Kimchi Taste Like?
Kimchi’s flavor and intensity can vary based on the ingredients used, but it should be some combination of sour, salty, and spicy..
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How to Make Kimchi
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
What Is Kimchi Made Of?
This recipe starts with two heads of napa cabbage. Rubbing the cabbage with coarse sea salt draws out the excess moisture, extends the shelf life, and adds flavor. You’ll also need fish sauce, green onions, white onion, garlic, white sugar, ground ginger, and gochugaru.
How to Make Homemade Kimchi
Here’s a brief overview of what you can expect when you make this homemade kimchi recipe:
- Prep and cut the cabbage.
- Rub with salt and seal in airtight bags, then leave at room temperature for six hours.
- Rinse with cold water, drain, and squeeze out the excess liquid.
- Place in a container with a tight fitting lid, then add the remaining ingredients.
- Seal and let sit in a cool, dry place for four days.
What to Do With Kimchi
Explore our collection of Recipes to Make with Kimchi for delicious inspiration. Here are a few of the top-rated ideas you’ll find:
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How Long Does Kimchi Last?
Refrigerate the kimchi before serving. Store the kimchi, tightly sealed, in an airtight container in the refrigerator for up to one month.
Allrecipes Community Tips and Praise
“It is super easy,” raves Michelle Kotzian. “As much as we eat kimchi around here, it is a life saver. I had tried other recipes for kimchi and it never turned out right. If the recipe seems too salty for you, make sure you rinse your cabbage well before adding spices.”
“I am making another batch this weekend, since my first batch won't last another day,” according to Warren Westlund. “It goes with almost every savory dish. Do rinse the cabbage very thoroughly after it sits and sweats.”
Editorial contributions by Corey Williams
