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Large homemade kimchi jar
Traditional Korean kimchi prepared at home with two napa cabbages, gochugaru, fish sauce and dried shrimp. This fermented dish can be stored for several months in the refrigerator and pairs perfectly with any meal.
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Cost Breakdown
Critical Success Points
- • Salting the cabbage (step 1)
- • Cooking the rice porridge (step 2)
- • Homogeneous preparation of the seasoning paste (step 5)
- • Proper rinsing and pressing of the cabbage after salting (step 7)
- • Packaging without air bubbles (step 8)
Safety Warnings
- • Gochugaru can irritate skin and eyes; wear gloves.
- • Handle the hot saucepan carefully to avoid burns.
- • Fish sauce has a strong odor; ensure good ventilation.
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Simplified Homemade Kimchi
Learn how to make traditional Korean kimchi, mild and flavorful, using this simplified version. No cooking is required, only salting, spice mixing, and a three‑day fermentation. Perfect as a probiotic side dish, it keeps for several weeks in the refrigerator.