Kimchi(김치) is a cornerstone of Korean cooking — a way of preserving vegetables through salt and spice, transforming them into something bold, bright, and deeply flavorful. It’s most often made with napa cabbage and radish, seasoned with garlic, ginger, and red pepper flakes. Every household does it a little differently, and that’s part of its charm. This homemade version keeps the process approachable while staying true to its roots — a small batch that’s easy to manage, naturally fermented, and full of balanced flavor.

What Makes Kimchi Special

Kimchi is more than a staple side — it’s a reflection of balance, patience, and season. Each batch tells a story of time and care, where simple vegetables are transformed through salt and fermentation. Across Korea, every region and household has its own style, from clean, refreshing kimchi made for summer to deeply fermented winter kimchi that carries families through the cold months. The mix of cabbage, radish, and spice isn’t meant to overpower, but to complement — brightening stews, rice, and hearty meats. Making it at home brings the process back to its roots: small, hands-on, and deeply satisfying.

Ingredients:

Vegetables

• 1 napa cabbage, roughly chopped (about enough to fill an 8-quart bowl before salting)
• 1 Korean radish (mu), about ¼–⅓ shredded and the rest roughly chopped
• 1 bunch chives, cut into 2-inch pieces
• 2 green onions, sliced (optional)
• 1 carrot, shredded (optional)
• ½ cup coarse sea salt (for salting cabbage)

Sauce Base

• 2 cups water
• 2 tbsp sweet rice flour (glutinous rice flour)
• ¼ apple
• ¼ pear
• 2–3 garlic cloves
• Small piece of ginger (about 2–3 cm)
• 1½–2 tbsp sugar, adjust to taste
• 1½–2 cups Korean red pepper flakes (gochugaru), adjust for spice level
• ½ cup sand lance sauce (까나리액젓), or less for a lighter flavor
• 3 tbsp fish sauce (Three Crabs brand recommended)
• Optional: For a vegetarian version, omit fish sauce entirely and season with 1–2 tsp soy sauce plus extra salt to taste

Instructions:

1. Salt and soften the cabbage:
   Roughly chop the napa cabbage into bite-sized pieces and place in a large bowl. Sprinkle the coarse sea salt evenly, focusing on the thicker white parts. After about an hour, toss or flip the cabbage so it salts evenly. Let it sit for another hour, about 2 hours total. To check if it’s ready, bend one of the thick white pieces — it should bend softly without snapping. Rinse thoroughly under cold water and drain for at least 30 minutes.
   Optional: Lightly salt the chopped radish at this stage and let sit for 30 minutes, then rinse and drain. Or skip salting and add it later when mixing with the sauce.
2. Cook and cool the rice porridge:
   In a small pot, whisk the sweet rice flour into the water and cook over medium heat, stirring until thickened and slightly translucent. Remove from heat and let cool completely.
3. Blend the flavor base:
   In a blender, combine apple, pear, garlic, ginger, and fish sauce (or your chosen substitute). Blend until smooth, then mix this into the cooled rice porridge.
4. Build the seasoning sauce:
   Stir sugar and gochugaru into the blended flavor base until evenly combined. Adjust spice to taste. The mixture should be thick, red, and well balanced.
5. Mix in the shredded radish:
   Add the shredded portion of radish into the seasoning sauce and mix until coated. This helps balance flavor and adds a light crunch.
6. Combine cabbage, chopped radish, and vegetables:
   In a large bowl, mix the drained cabbage, chopped radish, chives, and any optional vegetables. Pour in the sauce and toss gently with your hands (use gloves) until everything is evenly coated.
7. Pack, ferment, and store:
   Pack the kimchi tightly into a clean jar or container, pressing down to remove air pockets. Leave a little room at the top for expansion. Cover loosely and let it sit at room temperature for 1–2 days until slightly bubbly, then refrigerate.

💡 Did You Know?

Kimchi is more than a side dish — it’s a way of bringing balance to a Korean meal. The mix of spice, tang, and salt works to refresh the palate between richer bites, which is why it’s so often served with boiled or braised pork (bossam or jjim). There are hundreds of regional styles across Korea, each shaped by local ingredients and seasons — from light, watery summer kimchi to deeply fermented winter versions meant to last through the cold months. At home, it’s a living food that keeps evolving; fresh kimchi feels bright and crisp, while aged kimchi becomes rich and savory, perfect for stews or fried rice.

Storage:

• Keep the kimchi in an airtight glass jar with a little room at the top for bubbling.
• Leave it at room temperature for 1–2 days until slightly active, then refrigerate.
• It will continue to ferment slowly and develop a deeper flavor over time.
• Best enjoyed within 1–2 months, but still good for cooking once it turns more sour.

Note:

• The mix of sand lance sauce and fish sauce gives depth without being overly strong — you can adjust to your taste or use only one.
• The amount of gochugaru controls both color and heat — use more for a deep red, less for a lighter taste.
• Sweet rice flour makes the sauce cling better and adds body — and it’s naturally gluten-free despite its name.
• Roughly chopping the cabbage gives a more casual, rustic texture that’s easy to mix and eat right from the jar.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs