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Homemade Korean Kimchi Recipe
From hoemgirl.com
Makes 7 batches (1 per cabbage)
2 hrs + 24 hrs room temp + 1–2 wks
A spicy, tangy fermented napa cabbage condiment built on a gochugaru-based paste with potato, aromatics, and umami from fish sauce and shrimp.
| prepSlice napa cabbage leaves into desired sizes | |||||||
| prepRinse cabbage leaves lightly | |||||||
| 7 napa cabbages | Salt cabbage, cycle after 1 hr, drain 30–60 min | Batch in salted cabbage, mix thoroughly | Mix in green onion & radish | Transfer to container, press compact & seal | Ferment at room temperature 24 hrs | Refrigerate 1–2 weeks for fermented flavor | |
| Coarse salt | |||||||
| 7 medium potatoes | Steam potatoes 3 min, mash to paste | Mix mashed potatoes, blended mix, gochugaru, shrimp, fish & tuna sauce into paste | |||||
| 7 yellow onions | Blend onion, garlic & ginger | ||||||
| 2⅓ cup / 320 g garlic cloves | |||||||
| 7 pieces fresh ginger (¼ in. thick × 2 in. long each) | |||||||
| 4 cups / 120 g gochugaru (Korean chili powder) | |||||||
| ½ cup / 85 g salted shrimp | |||||||
| ¾ cup / 180 ml fish sauce | |||||||
| ½ cup / 120 ml tuna sauce | |||||||
| 21 green onion stems | |||||||
| 3 korean radishes | |||||||
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