I love love this recipe. Makes the best tasting kimchi. I do find it have to burb the room temp
I made kimchi using this recipe at least 4 times already. The result is always delicious, both after a few days and after several weeks in the fridge. I use nashi pear, everything else exactly as described. Yum! Thanks for this delicious recipe!
This tastes amazing but mine came out very liquidy – is that how it’s supposed to be? Maybe I should have dried the cabbage before adding the spice mix? I didn’t use chilli flakes but instead a couple of tablespoons of the paste instead but not sure that’s what would have made the difference? Hmm still tastes great though!
I have made this numerous times. It’s a fantastic recipe (as all of Marion’s are). I forgot to tell my daughters to put it in the fridge and her jar cracked, so be sure and put it in the fridge after a few days. Make a kimchi grilled cheese with really old sharp cheddar, it’s the bomb.
I love Marion’s recipes. Kimchi has always been something I just could eat at Korean restaurants (and we have none close to our home) because the convenience stuff is really awful. I tried this kimchi recipe 2 weeks ago and I have almost eaten it completely! So gorgeous. Slightly salty, garlicky, spicy, sour – it is my new favorite ingredient for sandwiches, bowls, chinese stir fries a.s.o. Crazy how the flavor changed after some time and got even better! Thank you for this Marion. Today I will refill my fridge with this amazing pickle.
I make this monthly. So easy, yet just like the best Korean kimchi in a jar. Or better!
Ive always wanted to love kimchi. Love the appearance, all the ingredients separately…however whenever I used to make it I hated it.
But this recipe is easy AND delicious. I used the nashi pear however have a feeling it was a bit bland so next time I’ll use just an ‘in season’ Aussie pear.
I upped the sugar a bit too (heaped spoons instead of metric lol) as I like it a little more on the sweeter side. Im not going to ferment mine for the 3 days (I just left it overnight), as I didn’t use a sterilised jar so im a little paranoid. Next time Ill do the full hog 😀
Its DELICIOUS.
Marion’s recipes never fail to amaze me! This kimchi recipe is to die for! I made it multiple times and can not fault it ! I usually also add shaoxing wine and apple cider vinegar but thats my personal liking. The kimchi is perfect even without! ❤️
I make this every 3 to 4 weeks I love kimchi and living on a property near a very small country town don’t have access to anything like kimchi so thank u for this very easy recipe 👍👍
Have made kimchi using this recipe for about 5 times now. It never fails. I have made kimchi to my friends aswell and they love it! It is super simple and delicious. I really don’t know what else could there be…
I made this recipe several times. Never buy it from store again ever since!
This is a super easy recipe, whose simplicity belies the end taste. I made 2 jars and managed to keep the second one for a few months. The taste got better and better. Divine in a toasted cheese sandwich with ham. You wont regret making this one!
The best and easy to follow. The best kimchi I ever had . We moved to different states and I could not find a Korean store . Thank you Marion and I’m so glad that I watch your cooking show . You are the best. I’m hoping if you have cucumber kimchi recipe as well.❤️
Marion’s recipe is very easy to make and it turned out so good. Always follows her. Thank you very much Marion.
I loved this recipe! I couldn’t get all the perfect ingredients and subbed a few things, but it still turned out great. Will make again for sure
Brilliant recipe! Best ever! Have been making kimchi since… no more store bought!!! Thank you.
This is the PERFECT kimchi recipe that I’ve tried to date, and even better than the ones from Costco. Very deep umami, and the balance among chilli, ginger, pear, and garlic is just so right. Thanks Marion!
I have made this twice and eat it with everrrrything? Such a super recipe, better tasting than some of the store bought ones✨
Hi I did this yesterday, everything went well, tried it right away and the taste is amazing. But this morning one of the airtight jars was about to explode and let out a lot of liquid. I opened it, I’m guessing it’s the fermentation. But what should I do now? Leave it at room temperature open? For how long? Put it in the fridge? Opened? Closed? Please help!
Response from Marion's Kitchen
Thanks for your message. It’s best to keep the kimchi refrigerated, with a closed lid, after the fermentation occurs. You may find it can still ferment in the fridge, and even hiss or fizz. Just let the air escape, then you should be good. Hope this helps!
Gave this a go ‘cos it seems so much better than commercially purchased ones. I was so right. The flavour is fantastic but do make sure you use KOREAN chilli flakes. I’ve made a second batch altering the variations by adding red, yellow, green bell peppers, celery, celeriac and of course the Chinese leaf. That’s good as well. Thinking of doing just a mushroom one, but will ask Marion’s opinion on that one. Will review that one if she thinks it would be ok.
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1 (about 1kg/2.2 lb) Chinese cabbage, also known as Napa cabbage or wombok
1/3 cup sea salt
¼ cup fish sauce
1/3 cup Gochugaru*
5 garlic cloves, chopped
1 tbsp chopped fresh ginger
1 tbsp white sugar
1 pear, peeled, chopped
1 medium (about 250g/9 oz) daikon, peeled, julienned
3 spring onions (scallions), sliced into roughly 4cm batons
Cut the cabbage into quarters lengthways and then cut each quarter into 2-3cm pieces crossways. Rinse under cold running water. Drain. Transfer to a very large bowl. Sprinkle with the salt and use your hands to toss to combine. Set aside, tossing every 30 minutes for 2 hours.
Meanwhile, place the fish sauce, chilli flakes, garlic, ginger, sugar and pear in a food processor. Process until smooth.
Drain the cabbage mixture. Rinse thoroughly (taste the cabbage to ensure the salt has been rinsed off). Rinse the bowl and return the cabbage to it. Add the daikon and spring onion.
Add the chilli mixture and use tongs or your hands (wearing gloves if desired) to massage the chilli mixture through the cabbage mixture. Taste and season with more chilli and sugar if desired. Use tongs to transfer to sterilised jars. Seal and store at room temperature for 3 days to allow the flavours to develop. Then store in the fridge for up to 6 months.
– Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.
