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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Hi Maangchi,
I’ve made many recipes from your site and found it very useful. I had watermelon side-dish that is outstanding! I’m wondering if you’ve made this before. The watermelon core is cut it into thin strips and seasoned with red pepper paste (I think). Any information would be very helpful. Thanks!
oh, yeah? I have never heard about watermelon side dish before! Seasoned with red pepper paste? Are you kidding? : ) Leave your question here on the forum https://www.maangchi.com/talk/forum/general-discussion
I’m curious about the dish!
Maangchi, I could hug you for sharing this recipe. When I get married, I’m going to make this for my husband every night! My kimchi and kaktugi came out perfect and it’s DELICIOUS. At first I thought the cabbage was ruined because I misread the directions and soaked the cabbage (instead of just immersing it in water) for 2 hours in a little salt water, but it was fine, I just rinsed and soak-rinsed it of salt thoroughly. I like my kimchi sour so I left it out for 2 days.
When I was in the military about 10 years ago I was friendly with a Korean woman who used to make and share it with us, and the kimchi I made tastes EXACTLY the way I remember hers did.
It’s so good either hot or cold over rice and I’m very pleased, thanks to you. You should be on the food network television, you are pretty and a talented cook. I urge people to try this recipe if you enjoy intense flavors and/or fermented foods!
http://www.facebook.com/photo.php?pid=7656182&id=817695011
I’m done with my kimchi… It looks presentable. Hopefully it taste good too after 1 day…
Thank you for sharing the photo of the kimchi you made! It looks perfect!
I just had some kimchee that was watermelon, cucumber, chives, onions etc. But i cannot find any recipie for this. do you have a suggestion? It was the BEST I’ve had
Oh i have a question im making the kimchi paste for kimchi only and i dont happen to have the korean radish is that okay? since im only making kimchi and not kaktoogi? Thank you very much =D
Yes, the kimchi paste can be used for baechu kimchi (napa cabbage) and kkaktugi (radish kimchi).
Hi Maangchi. I’d like to give kimchi making a go. However, I don’t like oysters. Can I make kimchi without it?
If so, do I still use fish sauce or do I need to use other sauce(s) instead to compliment the no use of oysters?
Thank you ^^
yes, skip oysters then.
I just finished making my first kimchi about 30mins ago and I was very satisfied with the result.
Made 1/3 of the kimchi paste recipe for 1 whole napa cabbage. I did not put the oysters and I did not have chives on hand. What I did changed was to add 3/4 brown nashi pear instead of radish because it was mentioned in the korean variety show “Family Outing” that pears would give a nicer taste to kimchi (and I did not have raddish too).
My mistake was going beserk with the salt during the salting process, causing my cabbage to deflated like balloon. Thus my kimchi was rather too salty.
Nevertheless, I am very happy to be able to taste fresh kimchi ^^
Hi manngchi! i made the raddish kimchi 3 days ago and i’ve been opening it and taste it since i see bubbles, but i still don’t think it is sour enough. Is it ok to keep on leaving it outside until i feel like it is sour enough? and is it ok that i keep on opening it and check it?
thanks for the recipe !
Yes,keep it at room temperature until it is sour enough for you.
Hi Maangchi!
I’ve finally got to making kimchi yesterday, and I have a few questions now after I made it. Is it possible to salt the cabbage too long that the cabbage becomes soft? I drained the salt water after 4 hours, but forgot to rinse it until a few hours later, so my cabbage looks soft, and isn’t crunchy. Also is it because I could’ve have used to much kimchi and it sit in a puddle of the paste now while fermenting? Also how long do you think I can store the leftover kimchi paste in the fridge and could it be used for the cucumber kimchi? Sorry for so many questions! My first time making kimchi was super fun, so I’ll keep trying! Thank you for all your advice!! =)
When the cabbage is salted, it gets softer, but I don’t know why your kimchi is not crunchy. Maybe your napa cabbage is not good. It sometimes happens especially in the summer.
I hope it isn’t too salty!
You have to keep the leftover kimchi paste in the freezer for next time use (for cabbage kimchi).
Follow the recipe if you want to make stuffed cucumber kimchi (oisobagi).
Hi Maangchi, really appreciate ur kimchi recipies. I tried cucumber first, after watching ur video. it turned out very well and every family member enjoys eating it. ur videos are so clear and easy to follow by beginners. now i’m trying to prepare fermented kimchi and radish one. jjajangmyun also attracts me to try. i’ll find a korean market in singapore to find ur ingredients so that it will be the exact taste as ur recipe. thank you so much again Maangchi.
Hi,
I’ve made kimchi using your recipe quite a few times but lately I find that the cabbage is a bit to salty. Should I use less salt in the first few steps? But would that compromise the crunchyness?
Thank you!
yes, use less salt if it’s too salty for you. No problem with crunchness
I can’t wait to make this recipe! It looks so yummy :)
I normally buy pre-made kimchi at a Korean market near my house, but I’m sure this one will taste much better.
My boyfriend doesn’t like the taste of kimchi but when I fry the kimchi with some rice (I saw the recipe on Aeri’s Kitchen Youtube channel that I found on Maangchi) he loves it. Kimchi is so versatile and it packs such an interesting taste.
Thanks Maangchi
Hey Maangchi,
is it okay if I put my kimchi immediately in the refridgerator after making it? I did this, but I now see you have to leave it at room temperature for two days, is it problem I didn’t do this?? I was scared it would go bad since it’s summer and really hot in here! Thanks for posting the recipe!!!
Hi Maangchi,
I’m from korea. Of couse I know How to make Kimchi and Kaktugi. But I serched food site because I want to introduce Korea food in English for foreigner. Your site was very useful. Thank you!
yayee, now you can make your own kimchi forever! : )
Hi Maangchi,
i just wanted to thank you for posting all those korean recipes and especially the kimchi’s one!!
i tried your kimchi’s recipe and it was yooo yummy, it has the same taste as the one i bought from the korean supermarket!! thank you so much!! now i will save a 30.00$ cad per month for the kimchis!! <3
Hi Maangchi: Do you have a recipe for kimchi fried rice?
yes, I do, Check this out,
https://www.maangchi.com/recipe/kimchi-bokkeumbap
Hello
My 동생(she is korean) told me that i should start making korean food since she knows i really like korea, culture, language, and the people.
I decided to make kimchi today.
I told 오빠 about it he told me to bring some to taste it.
I wanted to hear from a korean on how it tasted like.
He will tell me tomorrow.
if it is bad i will keep on practicing till i get better.
I enjoy your recipies and it really helps me out.
When i lived with a korean family, the wife made 오징어채 볶음.
can you show how to make it?
this is one of my favorits.
Thank you
sure, the recipe for dried squid strips side dish will be posted someday later.
i want to ask that…i make the cabbage kimchi and radish kimchi yesterday,i want to ask i need leave outside for 1-2 days right?
after that keep into refrigerator?
izzit correct…
just now i open radish kimchi container…smell like not good…like cant eat alrd
why?
i didn put oyster coz i dont like this
Don’t worry. When radish kimchi starts fermenting, it smells. : ) Open the kimchi container and turn it over with a spoon and press it down so that the kimchi is submerged in the juice. Double bag it with plastic bags. I mean wrap the kimchi container with plastic bags 2 times and keep it in the refrigerator.
Hi,
After watching your video I tried to make kimchi myself and I thought I had memorized the recipe but I guess i didn’t because for one nappa cabbage i only salted for 2 hours but i flipped them at 1 hour is that enought time for salting? Also, when making the kinchi paste i only added 1/3 cup of fish sauce will that be ok or should i add to it while it fermenting? can i do that? i noticed that the paste was a little sweet but i figured that the cabbaged was salted it would balance out the flavors…so far from the comments i only saw over salting In my case i think i under salted…is there anyway to fix it?
thank you!
I don’t understand your question. Did you make your kimchi and it turned out bland? If so, add some more salt to the kimchi.
Thank you for sharing your recipe! I made kimchi for the first time a few days ago and salted the kimchi for about 27 hours!! :( For 2 heads of napa cabbage, I have now added 2 Liters of water, and half a radish. Do you think it will turn out normal after fermenting??? Thanks!
This kimche recipe is perfect. I didnt have Asian chives and didnt use oysters, but it turned out perfect without too much liquid. Unfortunately, my area of North Florida is not very culturally diverse, so Asian markets are few and far between. My Japanese mother in law was impressed that I could make kimche, as she enjoys Korean food also. I wouldnt be able to do so without your website, thanks!
Thank you very much for letting me know about your successful kimchi making!
Hi, I found you on youtube by accident, and I am glad that I did!
You make everything look so easy, and I love your kimchi!
I’ve always wanted to make Kimchi by myself, but never knew how until I saw your video. Thank you so much~ I LOVE korean food!!! =D
Welcome to my website!
Thanks to your nice comment, I think I will get a good night sleep tonight! Have a good night!
Hi Maangchi, I have a question…
Do I have to put the raw oyster or can I eliminate that?
Will the taste be different if I don’t put the oyster?
Will it still taste good?
Thank you…
Cathy,
no, you can eliminate oysters from this recipe.
Some people don’t like the flavor of oysters, so they never use them in their kimchi, but I love the flavor.
Hello Maangchi,
I’m new here and wanted to thank you for generosity in sharing your wonderful recipes. My husband is a kimchi addict and after trying a lot of different recipes, I found your video and tried your version. He says it’s the best kimchi he’s ever had! One of his other favorites is shiso (perilla) in kimchi sauce so I’m growing plenty of that as well as Napa and the other ingredients I need.
I have two questions. I apologize if you’ve answered them somewhere else before.
1) I live out in the country and have to make a special trip for some of the staples. Unfortunately, I couldn’t find the red pepper flakes I used last time so I bought what I could find – which is a bag of Course Hot Pepper Powder (Assi Brand) which doesn’t have any of the pepper seeds – and a bag of Crushed Chili Peppers (Roland Brand). Do I combine the two to make 4-6 cups or just use the powder?
2) Since I will be harvesting in smaller quantities – can I make a full batch of paste and store it in the refrigerator unfermented?
Thanks again,
Michelle.
Wow, it sounds like you have a big garden. I wish I had a garden, so I could grow baechu (napa cabbage) and perilla leaves like you! : )
Your question
1: Use just hot pepper powder. I have never used crushed chili pepper produced by Roland Brand, so I can’t give you right answer.
2. If I have leftover kimchi paste, I put it in small plastic bags and keep them in the freezer. Put it in small portions to make thawing fast.
Thank you, Michelle,
I would like to thank you Maangchi. I tried your kimchi recipe. It turn out well and yummy. I use rice flour powder instead of sweet rice flour. And I was so worried of failure and kept my fingers crossed. Gosh, it was of good flavour. Maangchi, you are a GEM!
Thank you! : ) Yes, to make porridge for kimchi paste, you could use rice flour, or even plain flour, too. Sweet rice flour is the best though. You can make your own kimchi forever! Congratulation!
Hi Maangchi!
I’ve been making kimchi based off of my own knowledge and a variety of recipe researching. When I make kimchi, I soak it in salted water and then loosely drain them and mix them with my kimchi paste. After that, I place them in jars and pour in the salted water into the jar. Is that wrong, because your’s doesn’t have liquid added and it’s not soaked in water. But I’ve also noticed at the stores that the kimchi there has liquid. I’m confused. Also, if my kimchi’s not completely wrong, is good for kimchi chigae or is your version of kimchi better to it. Thank you in advance. :D
To make kimchi chigae (stew), you will have to make my recipe for cabbage kimchi.
Hello Maangchi,
I have a question: I salted the cabbage dry instead of rinsing with water before salting. The flavor of the kimchi is wonderful but it does need a little more salt. It also is not making the amount of kimchi juice that I think would be normal. Should I use more salt and mix the pieces of cabbage or should I use soy sauce? I think the soy sauce would add the salt but also provide a deeper flavor. However, I think it would add more liquid than the kimchi would normally produce. What do you think I should do?
Maagnchi,
I made the raddish kimchi, but when I tasted it-it was very salty. Did I not rinse it enough or did I use the wrong salt? Is it better to use coarse salt?
I also tried making the cabbage kimchi and there was a lot of brown liquid in the jar after a few days and it didn’t look right. Should I have let the cabbage set longer during the salting process?
Hi,Jean,
If it’s too salty, use a little less salt. It’s very difficult for me to answer without seeing the size of radish.
If some liquid (brownish liquid) comes out after you make it, don’t worry! Turn your kimchi over and press it down with a spoon and wait until it ferments. The kimchi juice will make your kimchi delicious.
If you don’t like too much kimchi juice, strain the salted and rinsed cabbage and squeeze each cabbage piece to remove excess water before using kimchi paste . Your cabbage might not have been salted enough or you didn’t remove enough liquid.
Hi, is it ok if i soak the cabbage leaves for only 1 hour? what will happen on this? thank you.
Your kimchi will have lots of juice.
Hi Maangchi!!
Im italian-thai! i love ur food! or site!…
in this day i have try to make kimchi…but the problem is become to salty…what i have to do?
Thanks a lot Yui
use less salt then!
may i know if the recipe is completely vegetarian? for example the sauce has no traces of meat
No meat, but I used fish sauce!
One person said that a certain brand of Chinese soy sauce could be used instead of the fish sauce. I haven’t made any kimchi yet but I’ve tried the Zion Market deli Kimchi and it’s pretty tasty.
Yes you’re right
She is The best japanese cook
&
You’re The Best Korean cook
I Love korean & Japanese food
As All Know Every recipe is available on Net
But I only trust On You & in Cookingwithdog
Even If I have Wait Many Days
:)
Thank you!
hello maangchi
i just seen one bento box recipe from cookingwithdog http://www.youtube.com/watch?v=-_hbPLsZvvo
its good and in this a women added Kimchi Base To Chicken And Then Fried
it seems to be so little amount i’ve never seen ready-made kimchi base before
and i cant even make so little amont
do u prefer ready made kimchi base?
Yeah, she is great! I like her cooking, too!
I have never used ready made kimchi base! : )
You could use chili powder.
So just use 1/2 cup of sugar instead of 1/4 right. Other than that it looks great. Maybe put the updated version on itunes or something like that.
hello,can i like use chili paste ? because i can’t find find the chili flake in the korean shop, but i can see the same brand of the chili paste as yours .
Do you have a kimchi recipe that does not use any seafood? I like kimchi, but can’t really enjoy it because I am allergic to seafood. Also do you have a recipe for 두부김치?
tammy,
Just skip the oysters and fish sauce. You could use a good Chinese soy sauce instead of fish sauce and it will taste just as good. I havent found the name of that Chinese soy sauce but any good soy sauce thats been naturally brewed will work.
vegetarian fish sauce can be used instead!
look for this!: http://www.khmerkromrecipes.com/photo_recipes/veggifishsauce.jpg