Kimchi recipe

Korean kimchi recipe

Traditional Chinese Cabbage Recipe Preparation time30 min


  • 1 Chinese cabbage
  • 2 liters of water 
  • 100 grams of rice flour
  • 4 cloves of garlic
  • 1 piece of ginger
  • 3 tablespoons soybean paste 
  • 4 tablespoons fish concentrate sauce 
  • 2 tablespoons of sugar
  • 1 tablespoon chili powder
  • 1 teaspoon of sesame seeds in grain
  • 250 grams of coarse salt 

Among the typical Korean food, kimchi stands out, a long-lasting dish with a unique flavor, since the technique of vegetable fermentation is used in its preparation. For this reason, we want to share a recipe to learn how to make homemade kimchi easily and quickly. 

First of all, you have to prepare the Chinese cabbage. Although some recommend cutting the leaves into pieces, others prefer to grate the cabbage directly and it is even possible to prepare it whole. It is worth mentioning at this point that each person generally adopts a different preparation according to their taste, but it is necessary to wash this vegetable very well with tap water.

Separately, in a large bowl, we must mix the water and coarse salt until it dissolves, creating a brine. This is where we are going to introduce the Chinese cabbage, covering very well to reserve for 12 hours, without refrigerating.

Meanwhile, we can prepare the kimchi sauce, for which we will need to create a paste of garlic and ginger in the mortar. Later, in another container we must make a kind of marinade, mixing cold water, chili powder and rice flour, stirring well to integrate all the ingredients. At this point we can already add the ginger and garlic paste, the soy paste, the sugar, the sesame seeds, the fish concentrate sauce and continue mixing. This marinade can be stored in the refrigerator

If the bok choy has served its time in the brine, then it’s time to drain well to remove excess salt water. Later, you can add it to the sauce, stirring gently so that it soaks. Then, it is necessary to select an airtight container to put all the preparation. It is important to point out that fermenting cabbage in the refrigerator is not the same as fermenting it outside of it. In the cold it can take about 8 days to be ready, while at room temperature you only have to wait 3 to 4 days.

Remember that this is a traditional dish from Korea, where the climate is predominantly temperate, for example, in Seoul the average temperature is 11.3 ° C, so kimchi is prepared without using any type of refrigeration. However, in some warm areas of Spain and other countries it is advisable to carry out the fermentation process inside the fridge, since the ingredients can be damaged at a temperature above 20 °C. 

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