Saturday, February 26, 2011

Homemade Kimchi 김치

Kimchi is a traditional fermented Korean side dish served to the Koreans on every meal.
It's made with ingredients like napa cabbage, radish, carrot, spring onions and cucumber.

I love kimchi so much,
it's so appetising and the vegetables are crunchy..
After 2 days of fermentation, and 3 days in the fridge,
I found out that the longer it is, the tastier it gets! 

This method used by me is pretty simple to follow...and I made in a smaller quantity...
I will try another kind the next round...
it's really fun to make kimchi!
My man watched the process of seasoning.
While I was scooping the hot pepper powder,
he kept saying " more more more more more!!"
So in the end I added a lot!

*while typing this post,
I can't resist and went to get some kimchi to eat!*

 Here's the refreshing kimchi for you~!
It's actually nutritious..and aids in digestion...
you may go to the toilet more often...  =p

My mum is really against kimchi because according to chinese, 
napa cabbage is very cooling to the body and women should not consume that much.
I think if I take it in moderation, it should be fine...
Don't you think so?


Homemade Kimchi 김치

1/2 Napa Cabbage (About 600g)
2 Baby Radish or 1 Medium Radish
4 Stalks Spring Onion, Cut into 2cm in length
1/4 Cup Sea Salt
5 Tbsp Hot Pepper Powder
2 Tbsp Fish Sauce
6 Cloves Garlic, Blended
1 Thumb size Ginger, Blended

1. Cut Napa cabbage into quarters and remove the core. 
Wash every piece thoroughly and cut into 1 inch pieces.
2. Cut radish into stripes.
3. Put radish and cabbage into a large bowl, mix in salt and enough water to cover the vegetables. 
Soak for at least 5 hours.
(I mix it every hour.)
4. Drain the vegetables but keep the salt water for later use.
5. Mix fish sauce, hot pepper powder, garlic, ginger and spring onion with vegetables and mix well.
(Use plastic gloves to avoid hot pepper powder from stinging your hands)
6. Transfer mixed vegetables into glass jars and pour drained salt water until it covers the vegetables.
Leave at least an inch of space at the top of the jar.
7. Cover tightly.
8. Let it sit in room temperature for 2 days and open it up every few hours to let air out.
9. Refrigerate after 2 days.


Reference : Hubpages


  1. I love kimchi...!! I need to make some again myself, I just finished my jar of kimchi a few days ago :(.

  2. hey there! Hope to see your kimchi soon!!!

  3. Hi! I love reading your cooking adventures :) by any chance are you looking to purchase any kimchi for your consumption? :)