Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Homemade Korean Kimchi (Fermented Napa Cabbage)
A classic Korean fermented side dish made from napa cabbage, daikon, carrots, green onions, and a spicy ginger‑pear paste. This step‑by‑step guide walks you through salting, rinsing, seasoning, and fermenting the kimchi for perfect crunch and tang. No fancy equipment needed—just a few kitchen basics and a glass jar.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Heavily salting and resting the cabbage to draw out moisture.
- • Rinsing the cabbage thoroughly to avoid over‑salting.
- • Ensuring every vegetable piece is fully coated with the spicy paste.
- • Packing the kimchi tightly without air pockets and keeping it submerged.
- • Monitoring fermentation and pressing down any surface bubbles.
Safety Warnings
- • The chili paste can cause skin irritation; wear gloves or use a utensil.
- • Do not use metal containers; acidity can react with metal.
- • During fermentation gases build up—do not seal the jar tightly to avoid pressure buildup.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Guimbari coréen – petits rouleaux de nori frits
Découvrez comment préparer des Guimbari, de petits rouleaux coréens de nori farcis de vermicelles de patate douce, carotte et radis, enrobés d’une pâte légère et frits à 160 °C. Servis avec une sauce soja-sésame, ces bouchées croustillantes sont idéales en snack ou apéritif.
Five Simple Korean Side Dishes (Banchan)
A collection of five quick and easy Korean banchan – seasoned bean sprouts, blanched spinach, tangy cucumber‑pickle salad, braised tofu, and rolled egg omelette. Perfect to round out any Korean meal and ready in under an hour.
Korean Fried Chicken (Yangnyeom Chicken)
Crispy, double-fried chicken pieces tossed in a sticky, spicy-sweet Korean gochujang sauce. This recipe walks you through breaking down a whole chicken, marinating, dredging, double-frying, and saucing for authentic, restaurant-quality results at home.
Assorted Korean Banchan (Namul, Radish Muchim, Pickled Radish, Quick Kimchi, Stir‑Fried Eggplant, Braised Potatoes, Soy‑Glazed Soft‑Boiled Eggs)
A complete Korean side‑dish spread featuring blanched vegetable namul, spicy radish muchim, quick pickled yellow radish, fast‑ferment kimchi, stir‑fried eggplant, braised potatoes, and soy‑glazed soft‑boiled eggs. All dishes are prepared with pantry staples and can be made in under two hours, perfect for a banchan‑heavy meal.
Seasoned Spinach (Sigeumchi Namul)
A quick and healthy Korean side dish of blanched spinach tossed with garlic, green onion, sesame oil, soy sauce, salt, and toasted sesame seeds. Perfect as a banchan to serve with rice and can be stored in the refrigerator for up to three days.
Braised Korean Potatoes
Crispy baby potatoes braised in a sweet‑savory Korean glaze of soy sauce, garlic, honey and sugar, finished with toasted sesame seeds. Perfect as a flavorful side dish.