Learn how to make kimchi at home with this spicy kimchi recipe, including ingredients swaps and variations so you can make it your own way. I make mine with an easy wet brine and lots of extra spices.
We're making Homemade Kimchi in the Chili Pepper Madness kitchen today, my friends. If you're spicy food lover, I'm certain that kimchi is already on your radar.
Kimchi is a Korean dish of spicy fermented vegetables, and extremely significant to Korean cuisine. It is consumed in many ways throughout Korea, tossed into fried rice dishes, ramen type dishes, served up as the star of the meal or nibbled on as a simple, healthy snack.
Kimchi Jjigae (kimchi Stew)
Napa cabbage is more commonly used, though it can be made with many other vegetables. The process involves fermentation, which is the break down of foods by lactic acid bacteria in a salt brine.
This particular version is the more popular Baechu Kimchi, or Napa Cabbage Kimchi, and we love it. It's definitely a spicy kimchi, as I include some extra spice, as well as extra umami because we just love it that way.
I also use a wet brine method, as opposed to a dry brine method, because it is easier to do and more fool-proof. Some people prefer the dry brine method, which is totally fine, but I always get great results this way.
Kkakdugi (korean Radish Kimchi)
Slice the Cabbage. Slice off the root end of the cabbage. Slice the cabbage into quarters and submerge them in the brine. Use a plate or other small weights to keep the cabbage completely submerged.
Rinse and Chop the Cabbage. Set the cabbage into a colander and drain the brine. Rinse the cabbage and squeeze out excess water using your hands. Chop the cabbage into 1 inch pieces (if desired, or leave the pieces whole).
Slice and Combine the Vegetables. Slice the the carrot, scallions, radish or turnip, and Asian pear into thin slices or matchsticks. Chop the garlic and ginger.
Korean Rice Cakes (tteok) With Spicy Sausage And Kimchi Recipe
Glutinous Rice Flower. Add the rice flour and 1 cup water to a sauce pan. Heat to a simmer, then whisk for 3-4 minutes until smooth and the mixture forms a smooth, loose paste.
Mix with the Cabbage and Vegetables. Pour the mixture into the cabbage leaves and vegetables. With your hands, rub the gochugaru mixture into the vegetables, covering them as completely as possible. Be thorough.
Taste and Adjust. Taste and adjust for salt or any other desired seasonings. Need more chili flakes? More fish sauce? Go for it!
Kimchi Fried Rice With Spam
Pack into Jars. Pack it all into a large mason jar (or several). You can use other vessels, like a fermentation crock. Press the contents down and weigh it down with glass fermentation weights (or use a plastic bag filled with water).
Cover for Fermentation. Cover with a fermentation airlock lid, or use fermentation membranes (see notes). If you don’t have such lid options, use a 2-piece lid, but don’t screw it down, just set it on top.
Ferment the Kimchi. Set aside away from any sunlit areas and ferment for 1-3 days at room temperature (you CAN ferment longer if you’d like – see RECIPE NOTES on fermentation times).
Homemade Kimchi Noodles
Moisture should release from the jar, so press the kimchi down if needed to keep it below the liquid. Gases should escape via the fermentation membrane, or just loosen the lid to let any gas build up out.
Refrigerate. Set into the refrigerator and let sit for 1 week to let the flavors mingle. You can enjoy it right away, but it is better to wait.
Boom! Done! Your kimchi is ready to go. Super curious how you plan to use your fermented cabbage once it's ready. And how spicy you made it!
Kimchi Jjigae Recipe
Umami Swaps. More traditional kimchi recipes use salted shrimp (along with fish sauce) to achieve that wonderful umami it is known for, but it can be hard to find.
You can use other ingredients, such as extra fish sauce, shrimp paste, dried shrimp, seaweed, anchovies, dried fish, soy sauce, or miso paste. I enjoy a combo of shrimp paste, fish sauce and miso, all of which I always have on hand for other recipes.
Kimchi Sauce Swaps. Gochugaru is pretty essential, but you can use gochujang instead, which is a Korean fermented chili paste. Try it with both.
How To Make Traditional Korean Kimchi And Vegan Kimchi (recipe)
Fermentation Times. Fermentation times can vary, depending on temperatures and ingredients. You can ferment longer if you'd like, but it is best to judge by smell and flavor.
The kimchi will grow more sour as it ferments, which some people prefer. Smell and taste after a day or two, then transfer to the refrigerator where it will continue the fermentation process more slowly.
Go Beyond Cabbage Kimchi. Napa cabbage is more commonly used to make kimchi, and is what most people associate with it. However, you can make kimchi with any vegetable, such as cucumber kimchi, which is another popular version, radish kimchi or mustard greens and others.
Easy Korean Spicy Soft Tofu Soup (soondubu Jjigae 순두부찌개)
You can simply serve a 1/4 cup to a 1/2 cup as a simple side dish vegetable or snack. Or, swirl it into soups and stews, particularly stir fries where it really shines.
You can also make many dishes with spicy kimchi. Kimchi Fried Rice is hugely popular, and quite delicious, as is Kimchi Stew (kimchi jjigae), and I love to eat Kimchi Ramen.
Homemade kimchi will last 6-8 months or longer in the refrigerator in a sealed container. You can use it in so many dishes.
Quick And Easy Kimchi Ramen
That's it, my friends. I hope you enjoy my kimchi recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy! Extra spicy for me, please! I love kimchi.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #. I’ll be sure to share! Thanks! — Mike H.
Fermentation Times. Fermentation times can vary, depending on temperatures and ingredients. You can ferment longer if you'd like, but it is best to judge by smell and flavor. The kimchi will grow more sour as it ferments, which some people prefer. Smell and taste after a day or two, then transfer to the refrigerator where it will continue to ferment more slowly.
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Easy Korean Kimchi Chicken
Calories: 75 kcal Carbohydrates: 12 g Protein: 5 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 32 mg Sodium: 998 mg Potassium: 416 mg Fiber: 6 g Sugar: 3 g Vitamin A: 5370 IU Vitamin C: 6 mg Calcium: 78 mg Iron: 3 mg
Did You Enjoy This Recipe? I love hearing how you like it and how you made it your own. Leave a comment below and tag @ on social media.Got kimchi in the fridge! Try making this spicy, slightly sweet, savory and tangy cold noodle dish. It’s simply made with kimchi and a few staple seasoning ingredients!
What do you make for lunch, or dinner for that matter, when there seems to be nothing in your fridge? For Koreans, it’s usually a dish made with kimchi because there is almost always some kimchi in our fridges. So, when your fridge has nothing substantial but has kimchi, make this kimchi bibim guksu (김치비빔국수) for a quick lunch or a light meal any time of the day. It’s deliciously spicy, sweet and tangy with a kimchi crunch!
Hot & Spicy Kimchi Stew
Unlike my other bibim guksu recipe which uses a few different vegetables, kimchi is truly all you need for this humble dish. But, you can add other vegetables such as cucumbers or lettuce, if you want. I also like to use some perilla leaves (kkaennip) for a wonderful aroma and flavor it adds to the dish. Thinly sliced gim (dried seaweed sheet) is also an excellent addition.
For the seasoning, I mix kimchi and some juice from kimchi with a few staple ingredients such as soy sauce, vinegar, sesame oil, gochujang (Korean red chili pepper paste), and some gochugaru (Korean red chili pepper flakes). You can leave out gochugaru if you like the noodles to be less spicy. For the sweetener, I use a combination of corn syrup (or oligo syrup) and sugar. The syrup gives a nice sheen to the dish, but you can simply use more sugar if you want.
Typically, kimchi bibim guksu is made with thin wheat noodles, which come in two slightly different thickness — somyeon (소면), very thin noodles, and joongmyeon (중면), slightly thicker noodles. You can use either one for this recipe, depending on your preference.
Kimchi Fried Rice
This kimchi bibim guksu recipe was originally posted in July 2011. I’ve updated it here with new photos and minor changes to the recipe.There’s no better way to beat the hot summer weather than having some addictively spicy Korean noodles! Do you agree with me?
There are many ways you can create spicy Korean noodles (e.g. Cucumber soba noodles, Jjolmyeon (spicy chewy noodles), Bibim guksu etc.) and I think today’s spicy cold kimchi noodles (Kimchi Bibim-guksu, 김치 비빔국수) will become your new favorite as well.
As you can imagine from the title, it’s loaded with kimchi!
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