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.
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Hi Maangchi,
I followed your recipe a few months ago and have been very greatly enjoying the kimchi and kakdugi ever since. The flavor really improved as time passed! Now I am going to make some more, except that this time I will use fermented shrimp in place of fish sauce.
I want to say something to all of the (many) people who write in asking if they can skip the oysters. Please, try it with oysters. They are delicious! They add a fresh, light, “sea-breeze” sort of taste, they are delightful to find amid the vegetables, and they extremely healthy–you’ll definitely be getting enough zinc! So, please, give the oysters a try. They’re good.
yes, I agree that fresh oysters give a deep flavor when they are added to kimchi. I like to share your comment with my other readers. Please copy and paste your comment here if you want.
https://www.maangchi.com/talk/forum/general-discussion
Thanks for your reply! I was just amazed at how often I saw people here ask the same question: “Can I omit the oysters?” And I wondered: “Why would they want to do that? They oysters are wonderful!”
I don’t know where you want me to copy and paste my comment, but feel free to do that yourself if you like!
Is there anything else that might make a nice addition to, or variation on, the kimchi recipe? Would some mushrooms work?
here! : )
https://www.maangchi.com/talk/forum/general-discussion
Anyway I recommend you check the forum because you must have lots of good ideas or tips for Korean cooking.
Hi Maangchi,
1. when you say “2 medium size Nappa cabagges” how many kilograms should they be in total?
2. Is chilli powder sold Mccormick the same with the pepper flakes?
3. Is there any alternative for Asian Chive? I dont think we have that in our supermarkets
4. Is shrimp sauce a better substiture for fish sauce
5. What do you mean by putting the kimchi at room temparature for 1 to 2 days? We may have different room temperature, so how many degrees celsius must a room temperature have?
My answers,
1. I did not measure the cabbage when I filmed the kimchi video long time ago. Guess it by watching the video clip.
Anyway, I’m going to post my new kimchi video with more exact measurements soon.
2. I don’t know the answer because I have never used McCormick chili powder. Ask my readers by leaving your question here
https://www.maangchi.com/talk/forum/general-discussion
3. Yes, use more green onions
4. It depends on your taste. I prefer fish sauce to shrimp sauce.
5. About 20 °C (68 °F) to 25 °C (77 °F)
http://en.wikipedia.org/wiki/Room_temperature
Thank you so much Maangchi!
See Chili Powder versus Red Pepper Flakes answer here:
https://www.maangchi.com/talk/topic/chili-powder-versus-red-pepper-powder-or-flakes
hi!!!your website is very interesting. it makes me want to start cooking korean food again.one question about making the kimchi: is it ok if i dont put the raw oysters in the paste?can i replace it by another thing?
Hi Maangchi,
I love your food blog very much. And i am going to make kimchi.
I bought hot pepper paste intead of hot pepper powder. I am wondering is it the same? Can I use hot pepper paste for kimchi? will it taste same as hot pepper powder … i am worry the taste turn out differently.
Thank you
no, hot pepper paste and hot pepper flakes are different. I’m afraid to say that you shouldn’t use hot pepper paste in Kimchi. Get hot pepper flakes. Good luck with your kimchi making!
Hi, the cabbage kimchi I made one day ago and today it’s still salty. How can I reduce the salty taste ?
Thanks a lot.
Yes, you can fix it!
Add more radish to the kimchi. Just cut a few radishes into disks and insert them into the salty kimchi. That’s my way to dilute saltiness.
Hi Maangchi,
i just made myself some kim chi today and i reckon it’s a bit too salty. I tried adding sugar, just saw your post on adding radish. Just want to ask you about this since you’re the expert in Korean food:
1) Right now my kim chi is sitting out at around 25 degrees, happily fermentating. If i were to add radish into it, will my fermentation still works? Many others told me the fermentation won’t work and your kim chi will go bad after that.
2)How do you tell if your kim chi has gone bad?
Hope to hear from you again and Happy new year to you! =)
“happily fermentating..” haha! Happy New Year!
It sounds like your kimchi starts fermenting. I would not add radish to fermented kimchi.
If you keep your kimchi properly, it won’t go bad months and months. Don’t forget to press down the top of kimchi in the container with a spoon whenever you take some. It will prevent your kimchi from being exposed to air. If you see the top of kimchi already has white stuff, it’s fungus. You will have to remove the top layer of the kimchi.
Thanks Maagchi,
i’m afraid my kimchi might be too salty. Any ways to save that pot of kim chi?? Would adding radish after that work?? =(
I finally made my first kimchi and it really taste very yummy.
I have my homemade kimchi in my instant noodle and fried rice. Will be doing a kimchi pancake soon.
Really thanks a lot for your easy to read recipe and the nicely done video.
Congratulation on your successful kimchi making! Now you can make so many different kinds of side dishes with the kimchi you made!
I spent a large part of today making delicious cabbage kimchi and oisobagi kimchi! Perhaps I will make a picture of them.
I now know the difference between making kimchi with real korean gochugaru (chili pepper flakes) and regular chile powder. Perhaps you can tell this to people who can’t find the proper ingredients:
Regular powder is spicier than gochugaru, so if you are planning to make kimchi with this, use MUCH less. Also make sure to watch the ingredients section: if it contains any other ingredient than chile powder (for example cumin or cajun spices) then DO NOT use it.
The result with gochugaru will be better: it is a bit coarse, so you will taste and see tiny little chile bits. Your kimchi will have a beautiful red colour. It also has a deeper taste, I think, with perhaps hints of paprika. I can’t really describe very well.
Thank you for your update. “The result with gochugaru will be better”
I will let my readers know if they ask me.
I am thinking about making the cabbage kimchi AND the kaktugi kimchi in the same container, as the kimchi paste seems to be the same. Can I? Or should I put them in separate containers?
I usually keep cabbage kimchi and radish kimchi in different containers even though I use the same kimchi paste. If I keep them in the same container, lots of liquid from radish kimchi will come out so that my canbbage kimchi will be too wet. However, if you want, keep them in the same container. It won’t be harmful. : )
Hi Maangchi.
Thanks for a wonderful demonstration in the art of Kimchi making.
Very inspiring.
I’m moving to my wife and her 5 children next summer
with my 6 kids and they mainly eat Korean food.
My wife lived in Korea for 20 years and the children are part Korean,
so i thought I show them some respect by learning the fine art of Korean cooking
and you blog will be a great help to achieve the necessary skills.
I’l let you know how it goes. :)
Step on: Making veg. Kimchi today with my daughter.
wow, so many chidlren!
You and your wife will be very busy cooking to feed all of them. : )
She will be impressed when she sees your Korean cooking skill!
I love what you say, “I show them some respect by learning the fine art of Korean cooking”
Cheers!
Thank you for posting this how-to video! They are very easy to follow and look really tasty! … I had been trying to make kimchi so many times in the past but it didnt work out well…….
Thank you very much!
Happy Cooking!
I sprinkled too much salt on the cabbages and the kimchi turns out too salty. Is there any way in which I can do to save my kimchi? or I could do other dishes to make use of my kimchi?
Hi,Jessica,
If your kimchi is not fermented yet, add more chopped cabbage or radish to dilute the saltiness, Or wait until your kimchi gets more sour and fermented, and use it in kimchi stew or kimchi bokkeumbap.
Kimchi stew:
https://www.maangchi.com/recipe/kimchi-chigae-kongnamool
kimchi bokkeumbap (kimchi fried rice):
https://www.maangchi.com/recipe/kimchi-bokkeumbap/comment-page-1
Hi Maangchi,
greetings from Germany. I found your *GREAT* website by searching for a recipe for Kimchi. I tasted it a couple of years ago and I wondered how it is made. We have similar preparations of fermented food here, such as white cabbage or green beans. What happens to the oysters at the end of the fermentation process?
Me being a passionate cook myself, I very much enjoyed your videos. Maybe I will try some of your recipes some day.
Elmar.
Elmar,
yeah, the raw oysters ferment when the kimchi ferments. I love the taste and flavor of the oysters. But if you are not familiar with using raw oysters in your kimchi, skip them.
Let me know how your Korean cooking goes later. Thank you!
First thanks so much for the video on kimchi. We’ve been buying littel jars of it for a long time and I saw your video and thought, “Hey! I can do that.” And I have been. Yum!
As a vegetarian I modified the recipe a bit. I don’t use the osyters but to get some “fish” flavor I use seaweed. Normally dired Wakame and a type that has a Japanese name I can’t pronounce or even type, but it is very “fishy” smelling and adds the same flavor. I buy them both dried and then use about 1/3 cup of both reconstituted with hot water. It makes about 3 cups each. I put the Wakama in the processor and the other directly in the paste (since it’s small pieces).
Great stuff though. Thanks again.
We love the smell of frementing kimchi in the kitchen even.
wow, your tips are very useful for vegetarian version kimchi recipe!
I think the seaweed you used is dried kelp (dashima in Korean) https://www.maangchi.com/ingredients/kelp
I found it is called kombu in Japanese.
http://en.wikipedia.org/wiki/Kombu
Hi Maangchi,
some people suggest to have pear mixed with the kimchi. Is it necessary?
You can use pear, but it’s optional.
Dear Maangchi,
I’ve tried out this kimchi today and it was lots of fun! I don’t really know if the flavouring was correct because i just made kimchi with 1 cabbage. so i do some maths for all the ingredients. Gonna find out the results tomorrow when it was fermented. Really hope to try out more of your recipes regarding kimchi. Can you post one on kimchi pancakes? It really looks delicious :)
Wonderful! Congratulation on your first batch of kimchi making!
Hi Maangchi, I just found your website recently. I gave your kimchi recipe to my mom. She’s been trying different kimchi recipes, and your recipe is the best so far. My mom said the taste was very authentic. Thank you so much~!
yay, I’m happy to hear that!
you should have a recipe for kimchi fried rice. i usually put bite size pieces of spam in it just to have some meat in it. ^^
thank you for your fantastic food blog, can you tell me why you put in the rice flour, is this very traditional. Alot of recipes i read do not use it.
Also can you tell me what Kimchee base is used for?
Many thanks, great website.
You can skip the porridge if you don’t want. Kimchi recipes are different from region to region. This is Southern style of kimchi.
Hi Maangchi! I made Kimchi and Kimchi Sujebi last week and they turned out very well! Thanks so much for the recipes!
I posted the pictures on my blog! http://www.geosceaft.blogspot.com
Thanks!
wow, looking at your kimchi sujebi is motivating me to make it for my dinner tonight. I have lots of fermented kimchi in the fridge. And you also made good looking kimchi! Thank you for trying out my recipes.
Hi,Maangchi!
It was wonderful to come across your great site with traditional korean food,my mom is korean so i grew up having mostly korean food around ,which i love:) the way we prepare it is a bit different and i am going to try making kimchi ur way:) I was also going to ask you if you could please upload a vidoe on making Kkul Tarae,if it’s at all possible to make at home :)
Bets regards,keep up a good work!
Thank you for your interest in my recipes. By the way, what is Kkul tarae? Please leave your question on the forum here:
https://www.maangchi.com/talk/forum/general-discussion
Someone else may give you the answer.
http://www.sejongfood.co.kr/product_intro.htm That is 꿀타래;; it’s an old snack from the king’s palaces. they sell it all around insadong. Didnt you see this there maangchi?
here is the video on how to make it. http://www.youtube.com/watch?v=zrsb56yQyXU i think it takes alot of skill to make it though. :p
Thank you very much for the link! yeah, I tasted it in Insadong area when I traveled Korea last year. I don’t know how to make it though.
hi maangchi. I love your website and your recipes.. I have been trying them out and my husband loves them.
How long can you keep kimchi for after you make it?
I usually keep my kimchi in my refrigerator for about 2 months. It doesn’t go bad but ferments.
hi Maangchi,
what if the taste of the kimchi is not that spicy when it is fermented?
how can i add more spiciness to it?
thanks.
You can add more hot pepper flakes directly to your kimchi.
Hi Maangchi!
I love your videos and am making kimchi right now! I have a question, though.
Can I substitute oyster sauce for oysters? And if I can, how much should I use?
Thanks!
oyster sauce is not used for kimchi. If you don’t have oysters, just skip it.
Hi Maangchi first off I want to say I love your website! My five kids and I are a big fan of Korean food and we love to go to the Korean restaurant here but to feed all of us cost a lot of money so I am excited to be making it at home now. I made up some cabbage kimchi a few days ago and it turned out great but the only problem is mine doesn’t seem to have as much juice to it like the kind in the restaurants do or yours. Is there a way I can add more juice to the kimchi? I hope so.
p.s.- I also made the bean sprouts side dish and I am making up some bulgogi tonight for dinner.
yay it sounds like you are busy cooking Korean food these days. If you like kimchi with more juice, make your kimchi paste less sticky. When you make porridge, use more water.
Thank you so much for posting such an easy to follow recipe and video! I’m so far from the Korean market I need to learn how to make kimchi, but the last couple of times I tried were disasters. My mom tried to talk me through it over the phone, using the word 적당히 A LOT – LOL. With your recipe I used 까나리 액젓 instead of the vietnamese fish sauce, which I hope is okay. (My sons put on quite a show over the smell.) My question is this: If I have a lot of sauce left over (my cabbages and radishes weren’t from the Korean market and are very small), are there other things I can do with the sauce? Sorry if this has already been asked. 고마워요, 언니!
hi, meju,
I can imagine your son’s action! “My sons put on quite a show over the smell”. Keep your leftover kimchi paste in the freezer and use it when you make kimchi next time. If you want, you can add it to doenjang guk or doenjangjjigae. My doenjang guk recipe will be posted very soon.
Thank you!
Thanks! I actually had less left than I thought, and it was great in doenjang jigae.
Halo My Dear Maangchi,
It is hard to find oyster here,Can I use mussel instead of oyster then….??
hmmm, I don’t know the answer. I have never heard that mussel is used for kimchi. You can skip the oysters. The kimchi will still be delicious.
Hi Maangchi.
I love Kimchi and I want to make it with you recipe.
But I have one question.
Is the recipe for 2 medium size Napa cabbages AND 2 Korean radishes.
Or for 2 medium size Napa cabbages OR 2 Korean radishes.
I´m not sure.
I want to use 2 medium size Napa cabbages.
I think, then I must use the half of every products in the recipe, or?
You are the best Maangchi^^
Maru~
Yes, use the half of each ingredient. : ) I’m planning to post another kimchi video recipe with more exact measurements.
thank you for the instruction. Finally, the real kimchi recipe! I have tried so many attempt to make homemade kimchi but nothing taste like what served at Korean Rest. Now, I know what went wrong. None of the recipe don’t ask for the rice porridge. that’s maybe why it didn’t ferment properly. Anyway, I tried your recipe today except I use Thai glutinous rice flour instead of the sweet rice flour (I think it’s the same stuff anyway) and so far so good. I think it will be perfect this time. Thanks so much!
It sounds like you made good kimchi! Congratulation! Glutinous rice flour is the same as sweet rice flour.
Dear Maangchi,
I just ran across you site today. I was so happy to see Korean homestyle cooking in English. I live in Korea now and am married to a Korean gentleman. I have lots of Korean cookbooks, but don’t read Korean well, so my husband has to translate a lot of it for me. Now though, with your recipes, I can cook things by myself. I was a professional cook and baker for several years, so I was used to doing things in the kitchen on my own. I love your recipes! They are a big hit with my husband too! He really likes your oi pickles. Keep posting your recipes! If you need ingredients from Korea sent to you, let me know! I will see what I can do for you. Thanks!
p.s. The salt and sugar reacting to the juices of the cabbage and vegetables is what makes the kimchi ferment. Kind of like German sourkraut without the hot pepper and veggies.
Terrific! I’m so glad to be found by you! : )
I feel you will learn Korean cooking very fast because you can find Korean ingredients easily and also you are already a professional chef! “The salt and sugar reacting to the juices of the cabbage and vegetables is what makes the kimchi ferment. Kind of like German sourkraut without the hot pepper and veggies.” Thanks a lot for the info. I will let other readers know about it if they ask me again.
Hi Maangchi! Thank you very much. We love kimuchi. Now I now how to make it at home. I will try to do your recepy as soon as possible.
My fingers are crossed! : ) Let me know the result!
Hi Maangchi,
I have just discovered your website and really appreciate your recipies and video instructions. i tried youe Kim chee recipie but substituted Koha shrimp paste instead of oysters. I also mixed mustard cabbage along with the Napa cabbage. I prefer more green leafy vegetables. I aslo put in 1c. chopped chinese parsely and a herb given to me by my neighbor called Korean water cress. The parsely adds a different dimension of flavor to the Kim Chee. I love Kim Chee and your recipie is so easy to follow. Thank you for your posts. I have become a much appreciated fan, Vinnie
Interesting! It’s very clever to modify the recipe to your taste!
Maangchi,
Which ingredient is it in the paste that reacts with the vegetables to help them ferment?
Hi, I don’t know the answer.
okay, thanks, I was also wondering about perilla leaf pickles, but I guess maybe the flavor is too mild for korean?
Thank you Maangchi
will try to send pictures of my napa cabbage, radish, carrot, kale/other blend kim chee soon if I can get a good one. It is very beautiful.
Yes, you can add more hotpepper flakes and other ingredients. I’m looking forward to your kimchi photo!
It’s probably the flour and sugar in the paste most responsible for activating the fermentation — this is basically the same as what you’d do to start a sourdough culture in that respect. You attract yeast and lactobacillis (and many lesser microorganisms) which are your primary agents of fermentation. Most fermentation relies on these basic organisms which are already present in the environment, the key is to attract them with the right ingredients. For example, all the beer and wine we drink now comes from yeasts that were collected from the air by mixing particularly appropriate batches of sugar water; similarly, our history of bread baking comes from attracting basically the same yeasts by leaving out wet wheat flour.
just followed up on the soon dubu post with a report on how well your kimchi recipe worked for me. tip: for your users who are afraid of the raw oysters (like me), i’ve found that shrimp paste works well as a substitute.
http://noodlefever.blogspot.com/2009/11/homemade-kimchi.html
thank you so much for the wonderful recipes. my husband loves the homemade kimchi!
I used to use shrimp paste in my winter kimchi when I lived in Korea. Your kimchi looks very delicious!
Thank you very much!
Hi Maangchi! I love watching your videos…you remind me of my mom, and I use to help my mom make kimchi when I was little. She would always give me the task of mixing the rice flour and water, but it was so much fun! Or at lest I thought it was at the time (I was really glad she let me help…I was like 5 or 6 and she would NEVER let me help Lol) Anyways I love your videos.
oh, I’m so happy to hear that I remind you of your mom!
“I was really glad she let me help” cute!!! : )
Happy cooking!
Maangchi — your cooking how-tos are wonderful, and very easy to follow! Thanks to you, I can make my own kimchi and keep it on hand at all times :) I can’t wait to try more of your recipes!
Thank you very much! Your kimchi looks terrific!