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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.
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.
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.
But according to Park, baechu kimchi, the kind made with napa cabbage, is “the iconic food of the Korean people.” Most traditionally it features halved or quartered heads (known as tongbaechu or pogi kimchi), but plenty of cooks cut the leaves into bite-size pieces for mak (“easy”) kimchi.
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.
1/2 cup gochugaru aka Korean red pepper powder ("Your kimchi is only as good as the gochugaru you use. I bring mine over from Korea every year—high-quality, expensive stuff.") Salt and sugar ("Salt is the main ingredient! Sugar makes it taste better.")
Kimchi is an authentic Korean food with origins that can be traced back thousands of years. It’s estimated to have started in the Neolithic and Bronze Age, when people came up with ways of preserving food for long periods of time.
When Koreans make kimchi, they make an effort to make the best kimchi possible and include many regional ingredients. Today I will show you how to make a traditional-style kimchi with oysters, and we’ll also make radish kimchi (“kkakdugi”) with the same kimchi paste, which saves us from having to make these two kinds of kimchi separately.