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Learn how to make napa cabbage kimchi, a popular Korean side dish made from fermented napa cabbage, radish, and Korean chives. Includes step-by-step kimchi making instructions, and handy tips for making the best kimchi.
This beginner’s kimchi recipe uses simple ingredients to make traditional Korean kimchi, and includes essential tips and step-by-step instructions to help you easily create healthy cabbage kimchi at home.
With this small batch traditional kimchi recipe, you'll find it not that difficult to make authentic, delicious kimchi at home.
Good, authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! That’s what this easy kimchi recipe is about.
Today I’m going to show you how to make classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, a.k.a. baechu-kimchi or pogi-kimchi. But this dish is so common and iconic among Koreans that we simply call it “kimchi.”
Make this quick and easy Korean Fresh Kimchi recipe that’s meant to be eaten right away, without fermentation! It’s less pungent compared to regular kimchi and makes a refreshing side to serve with any Asian meal.
Kimchi is essentially fermented cabbage -similar to sauerkraut in how it is made, but using napa cabbage and seasoned with Korean spices: garlic, fish sauce, ginger & Korean chilies. Kimchi is the heart and soul of Korean cooking, and delicious with so many things! Want to know the best thing about Kimchi? Kimchi is alive!
Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined. Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
My recipe might be a little longer, but it creates a flavorful, effervescent, salty, spicy kimchi. That said, this recipe (find the full ingredient list and instructions here) can also act as...
There are a few ways to make traditional kimchi, but my kimchi recipe is what my grandma, my mom, and most of the Korean family make when it’s kimchi season. (Yes, there is kimchi season when everyone starts making kimchi! It’s around Nov.) It takes a lot of time and care, but that’s why it’s so good and delicious!