How to Make Kimchi (Authentic & Easy)
There’s nothing quite like homemade kimchi — spicy, tangy, and full of flavor! This traditional Korean side dish is made by fermenting napa cabbage with garlic, ginger, and chili flakes. Here’s how to make your own batch at home.
Ingredients:
2 lbs napa cabbage
1/4 cup Korean red chili flakes (gochugaru)
2 tbsp fish sauce
6 cloves garlic, minced
1 tbsp ginger paste
4 scallions, chopped
1/4 cup coarse sea salt
Instructions:
1. Cut the napa cabbage into quarters and soak it in water with coarse salt for about 2–3 hours. Rinse well and drain completely.
2. In a bowl, mix together the gochugaru, fish sauce, garlic, ginger, and scallions to make your seasoning paste.
3. Massage this mixture evenly into each cabbage leaf — don’t be afraid to get your hands messy!
4. Pack the coated cabbage tightly into a clean glass jar, pressing down to remove any air pockets.
5. Leave it at room temperature for 1–2 days to ferment, then move it to the refrigerator to slow the process.
The longer it sits, the deeper the flavor — perfect with rice, noodles, or on its own!
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#Kimchi #HomemadeKimchi #KoreanSideDish #FermentedFoods #SpicyGoodness #BanchanLove #fypシ #fyp