Julie Chiou: Home Made Kimchi

Inspired by this adorable video and recipe I made my first batch of kimchi and it is gorgeous and delicious. I am happy that I could find all of the ingredients within a mile of my house at Tong Dee Asian Market and Price Rite. Woonsocket RI, ROCKS!

https://www.tablefortwoblog.com/how-to-make-homemade-kimchi/

UPDATE 10/16/21: kimchi tastes even better as time goes by. It also shrinks down in the jar. We enjoy eating it with scrambled eggs, accompanying egg salad sandwiches, and also with canned tuna.  

Watch us make homemade kimchee and then make it yourself!

 

 

Thank you so much Chun Ok for showing me and everyone how to make homemade kimchee! This will be a forever treasured gift.

 

 

 

Homemade Kimchi (Kimchee)

 

If you love kimchi/kimchee, then you will want to make this homemade kimchi because it's so much more cost-effective to make at home than to get at the store!

 

 

4.96 from 61 votes

 

Prep Time: 2 hours

Fermentation time: 1 day

Total Time: 1 day 3 hours 40 minutes

 

Servings: 1 gallon

 

Author: Julie Chiou

 

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Ingredients 

 

For the cabbage:

• ▢ 5 pounds napa cabbage, cut into 1-inch, bite-sized pieces
• ▢ ½ cup sea salt
• ▢ 1 cup water

Seasonings for kimchi:

• ▢ ½ medium sweet onion
• ▢ 1 bulb garlic, peeled
• ▢ ¼ cup water
• ▢ ½ cup red pepper powder
• ▢ 1 bundle green onions, julienned

Instructions

• Place cabbage in a very large bowl. Mix together sea salt and water and stir until sea salt has dissolved. Pour over cabbage and mix together with your hands. Let sit for 1.5-2 hours.
• In the meantime, blend together onion and garlic with 1/4 cup water to create a puree. Pour into a medium bowl then mix together with red pepper powder and green onions. If you are making a separate radish kimchi, save a bit of this mixture for the radish kimchi.
• Once the cabbage has significantly wilted, rinse cabbage to get most of the salt water off. Place back into the very large bowl then toss the cabbage with the red pepper seasoning mixture until well-coated.
• Place seasoned kimchi into a large mason jar and using your fist, punch down the cabbage to compress it all in the jar. Keep stuffing the jar until it’s completely full and use another jar, if needed.
• Tightly close the lid on the mason jar(s) and leave out at room temperature overnight. Taste the kimchi the next day and if you prefer to have it more sour, leave out for another day or more. If you think it tastes fine after it has sat out overnight the first night, place in the fridge.
• Kimchi can last for a very long time in the fridge because it’s a fermented dish. I would say probably no more than one year though, but that’s just me haha ;)