Kimchi is a staple of Korean life and many Koreans include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many regional ingredients.
Today I will show you how to make a traditional-style kimchi with oysters, and we’ll also make radish kimchi (“kkakdugi”) with the same kimchi paste, which saves us from having to make these two kinds of kimchi separately. This is how I make kimchi and kkaktugi, because I need both in my house, but you might be interested in my “easy kimchi” (mak kimchi) recipe if you don’t have a lot of time, or in my kakdugi recipe if you want to make only kakdugi, or make my traditional napa cabbage kimchi recipe by itself if that’s all you need. Also, if you don’t like oysters, you can leave them out.
Many people think you have to wait for kimchi to be fermented before eating, but personally I prefer to eat fresh kimchi, as soon as I make it. And I like to make stew (kimchi-jjigae) out of older kimchi.
Ingredients
- 2 large size napa cabbages (about 8 pounds: 3.6 kg) and 2 Korean radishes (about 4-5 pounds: 2 kg)
- 1½ cup of kosher salt
- ½ cup sweet rice flour, ¼ cup sugar, water
- 4 cups of Korean hot pepper flakes (gochugaru)
- 1 cup fish sauce,
- 1 medium sized onion, minced (about 1 cup)
- 1 cup of fresh garlic, minced
- 1 tbs minced ginger
- 7 stalks of green onions, chopped diagonally
- 2 cups worth Buchu (Asian chives), chopped,
- 2 cups of matchstick-cut radish
- fresh oysters (optional)
Directions
- Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
- Soak each piece in cold water and sprinkle salt over the each leaf , and then set it aside for 2 hours.
*tip: the stems should get more salt than the leaves - Peel 2 kg of Korean radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ¼ cup of kosher salt. Then set these aside, too.
- 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.
- Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
*the total salting process will take 4 hours - Rinse the salted cabbage and radish with cold water 3 times.
Making Kimchi paste:
Make porridge
- Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.
- When you see some bubbles, pour ¼ cup of sugar into the porridge and stir one more minute. Then cool it down.
- Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
- Add fish sauce, hot pepper flakes, crushed garlic, ginger, and onion
*tip: it’s much easier to use a food processor. - Add green onions, Asian chives, and radish.
- Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
- Mix all ingredients well.
Are you ready to spread our paste on the leaves and make your kaktugi?
* I recommend you wear rubber gloves so that you don’t irritate your skin.
- Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
- Put it into an air- tight sealed plastic container or glass jar.
- Mix your leftover paste with your radish cubes to make kkakdugi.
You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.
How do you know it’s fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
Buy this recipe's ingredients online
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are the oysters good to eat
Hi maangchi, i live in perth australia.i love korean food and there are heaps of koreans and korean restaurants.i love korean food.Im just 16 yrs old and i have made kimchi,galbi,dukbokkie,bibimbap and many others. thank you for your lovely recipes.i think your beautiful and hot.i love you
You can also use Soy Sauce instead of Fish sauce for Kimchi. Use only a naturally brewed one. Caramel usually means it’s chemically brewed though there are naturally brewed ones that have it so be aware. I too want too make this. I think it will turn out great. All I need is to just get to a Korean Market and then I’ll make it.
안녕하세요! I just tried making kimchi yest! I must say it turned out pretty good. Your recipe rocks! 고맙습니다!
Thank you for your feedback!
Aloha Maangchi,
Kamsanghamnida for responding so quickly to my email regarding gat kimchi. I really appreciate your videos–they are much easier to follow than reading a book. I have made your paechu and kaktugi kimchi as well as your sundubu. Great as always. Looking forward to more great recipes.
Thanks a lot, gat kimchi lover! : ) A new recipe will come soon, thanks!
Hi Maangchi !
I’m a french 19-year-old woman and I think your website is so fantastique !!! Your korean cooking is lovely, I’m hungry now !!
I will test your kimchi and your bibimbap :P !
XX
I hope you love my recipes! Thank you!
hi,i really am interested in making my own kimchi.but i have a question, say,if i do not put the kimchi into the fridge at all but keeping it in room temperature,is it still gonna be okay?
Yes, of course it will still be ok. Make a little amount of kimchi that you could finish eating it in a week then.
HI MAANGCHI JUST WATCHED YOUR FANTASTIC VIDEO ON HOW TO MAKE KIMCHI $ LOVE EVERY BIT OF IT. VERY INFOMATIVE. SO I IMMEDIATLY MADE SOME TODAY. ITS FERMENTING AT THE MOMENT. I’M AN AN ELDERLY PERSON & TASTED MY FIRST STORE BOUGHT KIMCHI LAST WEEK SO COULDM’T LEARN HOW TO MAKE KIMCHI FAST ENOUGH. KEEP UP THE GOOD WORK & THANK YOU
Wow,you bought kimchi just last week and now you can make your own kimchi! Welcome to my website! I think you always love to learn something new just like me!
Hey Maangchi!
I have to say that I love your youtube videos, you are a very good teacher and the recipes are wonderful. I made Kimchi three or four days ago and it turned out pretty well. But it is not very sour and I think this is because it did not start to ferment. I left it out for around sixteen hours and have since refrigerated it. Is it ok if I now take it out of the fridge so it can properly ferment?
yep! Take it out and leave it at room temperature until it ferments to your taste. Thanks!
Thanks for your video and recipe..it defintely helps alot.. If my kimchi were to turn out to be salty, are there ways to reduce the salty taste?
Check my comment made on February 7, 2009 at 2:52 pm
Hi, i would like to ask if i were to use hot pepper paste in substitute for e kimchi paste..is it possible? Will e taste come out to be weird?
Don’t use hot pepper paste in Kimchi. Its strong flavor will ruin the taste of kimchi.
i dont have fridge if i will put ooutsiide do it’ll be ook
Let me give you this method
Pour some cold water in a large basin and put your kimchi jar in it so that the cold water will keep your kimchi jar cool . Change the water twice a day. This is the way of storing kimchi without using the refrigerator that my grandmother used to use.
I love your website Maangchi! Thanks so much for sharing your recipes. This one has helped me a lot. It took me a while to perfect my Kimchi and thanks to you now I’ve finally made it! You’re such an angel.
Aloha Maangchi,
Just love all your videos. I just harvested a lot of leaf mustard and was wondering how to make gat kimchee. Can you give me a recipe?
mustard green kimchi (gat kimchi: 갓김치) is already included in the list of my future video recipes. Thank you for your patience!
Hi Maangchi! I made the kkakdugi kimchi last weekend and I was just wondering if I did it right: I left the kimchi at room temperature for two days, opened it to check it, and I saw little bubbles and extra liquid, so then I put it in the fridge. How long would you say it will take to ferment in the fridge? Thanks!!
little bubbles in your kkatugie(radish kimchi)? That’s great! It starts fermenting. You can store the kimchi in the fridge until you finish eating it.
Hi Maangchi I just got done making your infamous Kimchi. Now I dont have any glass jar or plastic seal bag but I did put it in one of those large Mayonaise Jars? is that ok? and do I leave the jar of Kimchi out at room temperature for 2 days and then put it in the refrigerator or I leave it in the Fridge for 2 days?
Thank you for making this tutorial because I just had some and my Kimchi is absolutely delicious.
I will be making some Kimchi Jigae in a few days once everything is fermented. Love love your recipes.
yes, you could keep your kimchi in the Mayonaise jar. : ) Glass Jar is the best though.
To make kimchi jjigae, yes, you will need fermented sour kimchi. Leave it out at room temperature for a couple of days until it is fermented, and then keep it in the refrigerator.
Hi Maangchi
Thanksyou for Kimchi , tomorow i will make it with your recipes
yayee, I’m crossing my fingers!
Maangchi:
I don’t live too close to anywhere that offers Kimchi, well, for a decent price, that is. So I bought a bucket of it. To save money, could I use the leftover sauce to make a new batch?
You mean the sauce from the kimchi you bought? If so, my answer is “no way!” : )
Thanks a Lot Your Replies are really True And helpfull I Kept Oi sobagi & Kaktugi in Fridge
I Will ferment Baechu kimchi For Good Jiggae
Thanks A Lot
Hello Maangchi!
I was just wondering if i could make cucumber kimchi with the rest of the kimchi paste…Your videos are fabulous i really love them! I learned so much about korean food ^^.
Thankyou so much!
Thaory
Yes, you can, of course!
Hi Maangchi
You are such a great Person Today I made
Kimchi Kaktugi and Oi Sobagi
I Ate them It was so Good
Just A Few Question:->
Q1.Do Kaktugi Will Stay Crunchy When It will Get fermented
Q2.Do I Have To put It In Fridge?
Q3.After How Many days i Can Make Good Kimchi Jiggae
Q4Do plastic Box Is Okay for kimchi Or Glass(I .ve Put It In Plastic)
Thankks
Yes, the radish kimchi should be crunchy no matter it is fermented or not. I like fresh kkaktugi, so I usually put it in the fridge right after making it, but if you like sour taste, wait until it ferments. When it ferments, the taste will turn sour , then you can make kimchi stew! If you have a glass jar, keep your kimchi in there, but if not, a plastic container will be ok, too.
Hi,
Any recommendation for a good brand of KimChi to buy from Supermarket?
Thanks : )
Hi May,
I’ve found that 오씨내 (oh sshi neh) is the best supermarket brand I’ve ever had. Because I live in Southern California, it’s easy to find. Check online to find out where you can find it in your area. Good luck!
I live far far away from anyplace to purchase korean fish sauce pickled anchovy paste etc…. but I can get regular anchovy paste it has a bit of oil in it….. could I use this or would the oil in it alter the mixture so it wouldn’t ferment???
I’m sorry to hear that you can’t get fish sauce where you are living. Is the anchovy paste salty and fermented? I have no idea what it tastes like.
Hi Maangchi i Want Ask what Is This Korean Grocery Store Owner Says This Makes Kimchi Delecious
Here’s The Link : http://3.bp.blogspot.com/_BHwGtt4Wwmc/SSj0cKdQAnI/AAAAAAAAE3M/m7LsaG7T8bg/s1600-h/IMG_4310.JPG
That’s right! It’s good fish sauce.
Hi Maangchi,
I don’t like using oysters because of the fishy taste. If I substituted with the Korean salted fish instead (sayujut), will the kimchee and radish kimchee still come out delicious? If I can use the salted fish, how much should I use?
yes, I sometimes use fermented salty shrimp (saewoojeot) in my kimchi. Use just a little not too much because it’s salty.(1-2 tbs)
Hi Maangchi,
Thanks for your advice!!I did what you advice me to do and my previous kimchi that i made was successful.My family loves it and my 8 year old cousin thinks its nice too.My first batch of kimchi has finished so I’m currently making my 2nd batch.I’m making more this time to give it to my relatives.Hopefully it will be as successful as my first batch.=)Thanks for sharing your recipes!!!
I’m sure your kimchi will be very delicious! You will get lots of compliments! Thank you!
What is the reason behind adding oyesters
Can we eat Them Is it safe??
for me, oysters give good flavor in kimchi.
Thanks for your reply, but since the regular fine salt is medium grain and if someone uses regular morton salt they will be in trouble don’t you think? In the recipe you do not state what kind of salt you use. Morton salt is a finer grain than the regular fine salt. This might be the reason for the kimchi being salty. just my opinion
You might be right, twobacas.
Here’s the salt I use. Usually just the cheapest salt I can find.
hi again , just funny you would be using morton’s since I read that morton’s is much saltier then the korean fine salt.
hi i was wondering what kind of cabage do u use is it the long type of cabbage?
Napa cabbage! https://www.maangchi.com/ingredients/napa-cabbage
Hi Maangchi, about the salt, what kind are using? regular salt or korean sea salt. I think it would make a difference in the saltines. Get back, twobacas
I used regular fine salt.
hmm…i followed your first recipe closely and it turned out very well. maybe the cabbages i used were larger. or, maybe your adjusted recipe means that i won’t have to take as long rinsing the leaves=).
I should get a kitchen scale soon. : )
Man after watching your vid, I can’t fight the temptation, I just had to go out and make some..still waiting for it to be ready. Hungry. Yeah the first time I had it was when my mother made me some years ago, never seem to be able to find any like it. It kind of tasted like it had soy sauce or something, but i noticed you didn’t add any? The addictive nature of it was intense. Don’t suppose your kim chi tastes like that ?
You must have had “geotjulyee (겉절이):Korean style mixed green salad” Check this out, https://www.maangchi.com/recipe/tofu-stew-doenjang-chigae
hi maangchi, firstly i would like to thank you for your recipe i made it a month a ago and my family loves it! my mom who doesnt like kimchi in the past is in love with kimchi and they keep bugging me to make somemore!!
i have a question, whenever i make kimchi, the colour isnt very red, is there a way to make the kimchi redder in colour?
Get good quality of hot pepper flakes. Low quality of hot pepper flakes are brownish.
Hi Maangchi,
I’m a 18-going-19 girl living in Singapore.I stumble upon you video on youtube a couple of months ago and I’ve always wanted to try out your recipe.I finally got the chance yesterday(to buy all those ingredients,especailly hot pepper flakes and paste)I cooked Kimchi Chigae,Vegetable Pancake,Avocado appetizer and Spinach side dish yesterday for dinner and my family loves it.I made kimchi yesterday and I’m still waiting for it to be fermented(there’s water even thou I squeeze it.I can’t find any smaller container in my house so I place the vegetable into a container that is bigger and there’s quite a space beside the vegetable.The container has a lid thou.In this case,does it affect the fermenting??
Thanks for sharing your recipe!!!=D
I think it will be ok as long as you take a good care of it.Press down the top of kimchi in the container with a spoon or your hand whenever you take some. It will prevent your kimchi from being exposed to air.
Maangchi,
Thank you for the advice. How long do you think I should leave the kimchi out to ferment then since it is so salty?
Just check it everyday to see if it starts fermenting. Smell your kiimchi and taste it a little. The taste will be a little sour like pickle, then keep it in the refrigerator.