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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.
With this small batch traditional kimchi recipe, you'll find it not that difficult to make authentic, delicious kimchi at home.
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.”
Today, I’m sharing my traditional Korean Napa Cabbage Kimchi recipe! 😀 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.
This authentic Korean Kimchi recipe is a simplified version of my grandmother's complicated recipe. It's called "Mak Kimchi," an 'easy' and 'care-free' version that you can make any time of the year with just a few ingredients.
Good authentic homemade kimchi is much easier than you think with this easy kimchi recipe. Cut up the cabbage, salt, rinse, and mix with the seasoning!
Baechu kimchi, the ubiquitous kimchi made from Napa cabbage, is the spicy, fermented heart of Korean cuisine. It’s enjoyed in a multitude of ways, whether eaten fresh as an accompaniment to bossam or Korean barbecue, as the perfect topping for ramyun noodles, as an excellent mix-in for fried rice, or as the star, as in kimchi jeon.