The Best Korean Kimchi Recipe - Veganiac (2024)

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Finally, it’s time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes.

This recipe is a treasured one that I will always keep. This Grandma’s Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you!

In this Article

What is Kimchi/Kimchee?

Kimchi, also known as kimchee, is a traditional Korean dish that’s made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used.

There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients.

Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish.

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How does Kimchi taste?

Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don’t like sourness. Kimchi’s taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste.

Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper.

What do I love about kimchi/kimchee?

Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating.

Is homemade Kimchi really spicy?

It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some.

Why is homemade kimchi more delicious than store-bought?

As I’ve said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants.

Some other reasons why is homemade kimchi version better:

  • Homemade kimchi is much cheaper
  • With some tweaks, you can make it your own recipe
  • Share with family and friends
  • It’s fun!

Can American cabbage be used as a substitute?

I wouldn’t advise, it won’t be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi.

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Can I substitute red pepper powder with gochujang?

No, don’t do that! Although gochujang is a red chili paste, you shouldn’t substitute it with red pepper, because the texture is totally different.

For how long should kimchi be fermented?

Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be.

After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don’t like your Kimchi to sour, you can use it for up to 3 months.

If Kimchi becomes too sour, but you don’t want to throw it away, try mixing it into some dishes with a milder flavor, like rice.

Can regular salt be used for Kimchi?

My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture.

Look out for coarse sea salt grains.

What if I don’t have red pepper powder for Kimchi?

Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. 🙂

This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic.

It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha.

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How to make Kimchi Taste better?

It should be left out for a longer time before it is put in the refrigerator.

Is there a way to make homemade kimchi less sour?

Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning.

What type of jar should I use for Kimchi?

I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths.

Homemade Kimchi Recipe

Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It’s cheaper to make at home than to buy it in the grocery store.

If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board!

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Ingredients

For the cabbage:

  • 16 Oz Napa cabbage (cut into 1 inch size)
  • ½ cup of sea salt
  • 1 cup of water

Seasonings for kimchi:

  • ½ medium sweet onion
  • ½ tsp of sugar
  • 1 bulb garlic, peeled
  • 4 TBSP cup of water
  • ½ cup red pepper powder
  • 1 bundle of julienned green onions

Directions

  • Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours.
  • Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi.
  • When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated.
  • The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar.
  • Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge.
  • Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn’t say it lasts more than 6 months.

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The Best Korean Kimchi Recipe - Veganiac (2024)

FAQs

What is the number 1 Korean kimchi? ›

ABOUT JONGGA

Jongga, Koreans' favorite Kimchi brand of all time, has been elevating the legacy and culture of Kimchi since 1987.

Is vegan kimchi better than regular kimchi? ›

Vegan Kimchi is as tasteful and easy to prepare as the regular one. All the ingredients can be easily found inside your fridge, just like cabbage, garlic and ginger, and green onion, to name a few.

What is the difference between Japanese kimchi and Korean kimchi? ›

Korean kimchi is made with Chinese cabbage, red pepper, garlic, salted fish and ginger, and then stored in clay containers to ferment for at least four weeks. (Korea Food Research Institute) However, Japanese kimchi is made with Chinese cabbage and artificial flavor, skipping the fermentation process.

Do Koreans eat kimchi everyday? ›

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

What is the best selling Kimchi brand in Korea? ›

In 2019, Jongga by Daesang was the most sold Kimchi brand in South Korea, with a sales value of around 116.12 billion South Korean won. It was followed by two CJ brands, Bibigo and Haseongjeong.

Is kimchi gut friendly? ›

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Is kimchi still probiotic if you cook it? ›

Don't (always) cook miso, kimchi or sauerkraut.

Yogurt isn't the only place to find probiotics. Fermented foods like sourdough starter, unpasteurized tempeh, kombucha, sauerkraut, miso and kimchi are teeming with live good bacteria. But cooking kills them.

How long should you ferment kimchi? ›

Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Can I get kimchi at Trader Joe's? ›

Trader Joe's kimchi is simply well-fermented. For the least-sour experience, look for a package with a “best by” date on the package as far in the future as possible.

Can you put miso paste in kimchi? ›

Using miso paste in place of brined shrimp or fish sauce lends umami to the kimchi. Adding daikon to the ferment increases its pungency. Salting the cabbage, daikon, and scallion greens draws out liquid, which then acts as a brine for lactic fermentation.

Do they sell kimchi at Costco? ›

Original Kimchi, 2 L | Costco.

What kind of kimchi do Koreans eat? ›

The most common kimchi found in Korean cuisine is baechu kimchi (> 70% of kimchi present in Korean market) made from Chinese cabbage or napa cabbage (Brassica rapa), a vegetable created from years of natural crossbreeding between southern China's bok choy cabbage and northern China's turnip.

What vegetables are good in kimchi? ›

*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.

What is the most popular type of kimchi? ›

1) Baechu kimchi (Cabbage kimchi): The most typical and popular consumed type of kimchi by Koreans. It is made by preserving cabbage in salt and mixing it with various seasonings such as red pepper powder, garlic, and fish sauce before fermentation.

What is Korean favorite food kimchi? ›

Kimchi (김치)

Dating to the Silla Dynasty (around 2,000 years ago), kimchi is the beloved spicy sidekick at every Korean table. It's made by salting and preserving fermented cabbage in a bed of red chilli pepper, garlic, ginger and scallion.

What is the kimchi premium in South Korea? ›

Kimchi premium is the difference in crypto asset prices between South Korean exchanges and foreign exchanges. Seen mostly in bitcoin, prices are noticeably higher in South Korea compared to other Western and Asian nations. The visible difference in South Korean bitcoin prices stimulated an influx in crypto trading.

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