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Homemade Kimchi Recipe Easy Authentic Spicy Kimchi You’ll Love

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This easy authentic spicy kimchi recipe delivers a perfect balance of heat, sourness, and umami with a satisfying crunch. Packed with probiotics and nutrients, it’s a flavorful staple of Korean cuisine that you can easily make at home.

Ingredients

Scale
  • 1 large head Napa cabbage (about 2–3 lbs / 900–1350 g)
  • 1/2 cup coarse sea salt (120 g)
  • 4 cups water (950 ml)
  • 6 large garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 1/4 cup Korean red pepper flakes (gochugaru) (30 g)
  • 3 tablespoons fish sauce (substitute soy sauce for vegetarian option)
  • 4 green onions, chopped into 1-inch pieces
  • 1 medium carrot, julienned
  • 1/2 cup daikon radish, julienned (optional)
  • 1 teaspoon sugar

Instructions

  1. Cut the Napa cabbage lengthwise into quarters, then chop each quarter into 2-inch pieces. Place the cabbage in a large bowl.
  2. Sprinkle 1/2 cup coarse sea salt evenly over the cabbage. Toss thoroughly to coat all pieces. Add 4 cups cold water to cover the cabbage and let it soak for 1.5 to 2 hours, tossing every 30 minutes.
  3. Rinse the cabbage 3 times under cold running water to remove excess salt. Drain well in a colander for about 20 minutes.
  4. In a small bowl, combine minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar. Stir well until it forms a thick paste.
  5. Julienne the carrot and daikon radish, and chop the green onions into 1-inch pieces.
  6. Wearing gloves, add the drained cabbage, prepared vegetables, and kimchi paste into a large bowl. Massage the paste evenly into the cabbage and veggies for 5-7 minutes until sticky and deep red.
  7. Transfer the kimchi mixture tightly into a clean 1-quart glass jar. Press down firmly to remove air pockets and leave about 1 inch of space at the top. Seal the jar with a lid.
  8. Leave the jar at room temperature (68-72°F) for 1-2 days to ferment, burping once a day to release gas. After initial fermentation, move to the refrigerator and let flavors develop over 1-2 weeks.

Notes

[‘Use coarse sea salt for best results as it dissolves slowly and helps with crispiness.’, ‘Wear gloves when mixing the chili paste to protect your hands from chili burn.’, ‘Burp the jar daily during fermentation to release gas and prevent explosions.’, ‘Rinse the cabbage well after salting to avoid overly salty kimchi.’, ‘Fermentation time can be adjusted based on desired tanginess; taste after 24 hours and daily thereafter.’, ‘If white film appears on top, it is usually harmless yeast; skim it off.’, ‘For vegetarian or vegan kimchi, substitute fish sauce with soy sauce or tamari.’, ‘Keep kimchi in a stable, cool place away from direct sunlight during fermentation.’]

Nutrition

Keywords: kimchi, homemade kimchi, spicy kimchi, fermented food, Korean recipe, easy kimchi, authentic kimchi, probiotic food

Find it online: https://blairrecipes.com/homemade-kimchi-recipe-easy-authentic-spicy-kimchi-youll-love/