Kimchi is a type of fermented food from Korea. The name of Kimchi varies depending on the main vegetable used. Here you will find my best recipe for napa cabbage kimchi made in the style of Pogi kimchi (whole cabbage kimchi).

This is the most popular and flexible type! You can eat it as it is or use it in your cooking. And it is a healthy and tasty meal with many benefits. Let’s do it at home!
What is kitschy?
Benefits of Kimchi Home
As Kimchi tastes
My best tips for making kimchi
How to save Kimchi
Some kimchi recipes you may like
What to do with Kimchi
Kimchi Ingredients
How to make kimchi
What a kimchi
Kimchi / Kimchee (김치) is a traditional Korean side dish made from boiled cabbage, vegetable or cucumber. It is usually separated by a large vegetable ingredient used to make it.

Kimchi is a staple food in Korean cuisine. Most Koreans eat almost all Korean food at least once a day. The most popular kimchi include baechu kimchi (made from napa cabbage, 배추 김치), kka kdugi (made from radish, 깍두기), and oi kimchi (made from cucumber, 오이 김치).

Benefits of KIMCHI Home
One of the benefits of home-made kimchi is that you can control the taste by controlling the ingredients that go into it. By making it at home, you can also use ingredients that suit your diet (e.g. vegan kimchi).

You can also control the fermentation process better to meet your taste buds by controlling the local temperature.

In the meantime, if you want to learn more about the health benefits of kimchi in general, check out this article from WebMD.
How much you are a new check
Kimchi has a complicated taste and not all Kimchi have the same taste.

First, it is low in salt because it is soaked in salted water for 30 minutes until late at night. Second, the spice is general, with the exception of white kimchi, which does not use any of the Korean chili flakes.

Thirdly, it has the taste of umami. It is also accompanied by Korean fish sauce to help with fermentation, so as time goes on, the taste of kimchi grows. Secondly, ripe kimchi is sour and fragrant. This category of kimchi is great for cooking.

Although one thing I do know is that although many people love kimchi, there are many people who do not like it because of its strong aroma of garlic and its taste. Also, if it boils for a long time, the aroma and taste will be strong, as if something rolled in your refrigerator.

Good tips for making kimchi
Making kimchi successful is more challenging than you might think. This is because there are so many types that it can go wrong. I will highlight some important aspects of making kimchi at home.

1. Publication
Based on my experience, the first and most crucial step in the process of making a successful kimchi is to garnish napa cabbage.

Bring kimchi cabbage uses the osmotic action of salt to extract the cabbage water and season it with appropriate salt. Through this process, the fresh smell of cabbage is removed and the growth of various bacteria that make the kimchi soften is prevented.

In addition, it creates an environment where lactic acid and enzymes are easy to grow, and this interaction allows the kimchi to mature.

Also, if you overdose kimchi, it may be too salty, and there is nothing you can do to fix the failure. Therefore, it is important to know the correct way to salt it when making kimchi.

2. Time
Traditionally, making kimchi was a daily ritual. Especially when it comes to Kimjang, the task of making Korean kimchi in the winter months, it may take up to two days to complete, depending on the size of the collection.

Anyway, if you have decided to follow my recipe, I suggest you do not change the selection time because it may affect the taste. I check out a different time to drink and in 6 hours a nice place appeared. If you overestimate for a long time, your kimchi will have a lot of salt. If you apply it for a short time, the kimchi may taste a little and it may not taste good. It can also fungus quickly too.

When adding cabbage seasoned dipped in kimchi salt, be sure to separate the spice from the beginning so that you do not end up sticking to the end.

Keep in mind that kimchi will not look too red after seasoning. It will gradually turn red over time during the long fermentation process.
Easy Korean Recipes
Home »Korean Side Dishes (Banchan)» Kimchi Recipe (Napa Cabbage Kimchi)
KIMCHI recipe (cabbage

5. Additional ingredients
Although the highlight of the napa cabbage kimchi is the napa cabbage, you can add some green vegetables to give it a longer texture. These include chives, mustard greens, water parsley, and small vegetable vegetables.

Although there is no need to be upset if you do not find them. It’s good to have ingredients, but it does not matter.

How to stop KIMCHI
It is important to know how to preserve kimchi properly so that you can keep it “fresh” for a long time. The best way to store kimchi is to store it in an airtight container and refrigerator.

Even better, if you have a special refrigerator like “kimchi refrigerator” at home, as it will help to keep the kimchi at full temperature. A consistent cold temperature will help prevent spoilers and maintain a high quality kimchi.

As for the airtight container, if you live near a densely populated area of ​​Korea, you may also be able to buy a “kimchi bowl”. I recommend a stainless steel container for this or, at the very least, a BPA-free plastic container.

The kimchi containers outperform regular airtight containers. Kimchi in the containers lasts a very long time. One of my kimchi collections still tastes like fresh even after 4 weeks of fermentation in the fridge.
To speed up the process, I eventually transferred it to another container. This allowed us to have a very sweet kimchi scent. So the final containers make a difference in the quality and taste of the kimchi.

However, make sure that you only fill your kimchi container up to 70 or 80% of the full rate. This is done to prevent the kimchi liquid from overflowing and to allow the gas produced by the fermentation to circulate in the container instead of leaking.

The more time a kimchi comes in oxygen, the faster it will cook. This can lead to mold growth and increase the risk of bad breath.

Finally, the ideal temperature is 3-5 degrees Celsius. So try to minimize opening the refrigerator door as this leads to fluctuations in the internal temperature of the refrigerator.

Kimchi can stay in the fridge for a few months, but depending on storage conditions you can store it for a year or more.

Some kimchi means you would like
Kimchi Salad (Geotjeori)
Radish Kimchi (CCACDUGI)
Baek Kimchi (White Kimchi)
Cucumber Kimchi (Oh ​​Kimchi)
What to do with KIMCHI
There are many other dishes you can make with kimchi like Kimchi Fried Rice, Kimchi Jjigae and Kimchi Pancake. But for more ideas, check out my how to eat kimchi post. There I shared 14 recipes for delicious kimchi.
Kimchi equipment
Great ingredients
4 kg (8.8 lbs) nappa cabbage (Chinese cabbage), remove the thick outer cabbage leaves
16 cups (3840 ml) water
1.5 cups (285 g / 10 ounces) Korean common sea salt or natural rock salt (salt water)
1/2 cup (97 g / 3.4 ounces) cooking salt, medium crystals (spray)
Kimchi spice / Kimchi paste
2 tbsp glutinous rice flour (sweet rice flour)
1.5 cups (360 ml) water
1.5 cups (141 g / 4.97 ounce) Gochugaru (Korean chili flakes)
540 g / 19 ounce Korean plant or daikon radish, made from julienned
1 tbsp fine sea salt
3.5 tbsp Korean fish sauce
2 tbsp salted shrimp (saujeot), chopped
90 g / 3.2 ounces of Korean chives, cut 5 cm / 2 inches long
140 g / 4.9 ounces carrots, julienned
1/4 cup (42 g / 1.48 ounces) minced garlic
1/2 tbsp minced ginger
2 tbsp raw sugar
75 g / 2.6 ounces onions, mixed (with a blender stick or vegetable chopper) or finely ground
* 1 tbsp = 15 ml, 1 cup = 250 ml

** If you want to learn more about Korean ingredients, check out my list of basic Korean ingredients.

How to make KIMCHI
1. Cut the nappa cabbage into pieces and rinse with running water. Make sure the stem is intact.
2. Sprinkle common salt in water (16 cups) in a large bowl. Dip the napa cabbage in salted water once in a while and transfer it to a platter to keep it salty.