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Easy Korean Kimchi

It’s surprisingly easy to make homemade kimchi – and this one is a real fan favourite! Embrace the funk and get amongst it.

WATCH THIS RECIPE

Easy Korean Kimchi

PREP TIME
15 minutes
COOK TIME
2 hours 15 minutes
SERVES
Makes about 5 cups
Ingredients

1 (about 1kg/2.2 lbChinese 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 

Steps
  • Step 1

    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.

  • Step 2

    Meanwhile, place the fish sauce, chilli flakes, garlic, ginger, sugar and pear in a food processor. Process until smooth. 

  • Step 3

    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. 

  • Step 4

    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 jarsSeal and store at room temperature for 3 days to allow the flavours to develop. Then store in the fridge for up to 6 months. 

  • Notes
    Notes:

    – Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store. 

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

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Nara89
February 15, 2024

Addicted!!!

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.

Rhodora
February 5, 2024

Yummy Kimchi

Best Chimchi and easy to make and follow

Marianne
January 31, 2024

best kimchi ever

I make this monthly. So easy, yet just like the best Korean kimchi in a jar. Or better!

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