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.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
Shirley,
Congratulation on your successful kimchi making!
It never goes bad and will keep fermenting.
If I were you, I would put all your kimchi jars in the refrigerator except for one jar. When you like to make kimchi stew, you will need fermented kimchi, so put one jar of kimchi at room temperature for a couple of days. When it starts fermenting, keep it in the refrigerator. After you finish the fermented kimchi, and you can take out another jar from your refrigerator and keep it at room temperature for a day I guess, then it starts fermenting again.
Check out forum section and leave your questions. Someone else might give you a good answer.
I usually eat soybean sprout side dish in a day because it goes bad quickly. cucumber side dish, which one?
Hi Maangchi!
I just followed your kimchi recipe, and I am storing it in several mason jars. How long can I keep those in the fridge before they go bad?
Also, I made some other banchan (soybean sprouts and cucumber). How long can I keep those in the fridge? Thank you so much – your website is the best!! =)
Alice,
I see you tried to follow my recipe tightly even though you said you used western chives instead of Asian chives and did not use radish. : )
Thank you for updating your kimchi making.
Greetings Maangchi,
Thanks to you I have made the most delicious kimchi that I have ever eaten! This is by far better than any other kimchi that I have eaten (and I’ve eaten a lot of kimchi!). Here is what I did different from your recipe with absolutely delicious results:
1) I used chives that are readily available in almost any American market (not Asian).
2) I forgot to get radishes, so they were not included.
Even though I made these changes, the kimchi is amazing. I was so hesitant about adding raw oysters to a fermented dish, but I am glad I followed your advice. I have access to several Korean markets and restaurants that offer various versions of kimchi. Your recipe is by far better than all I have tried so far.
Your time and effort are greatly appreciated. Thank you for offering those of us who have not grown up with Korean food the chance to create our own.
Sagua,
Yes, you can make kimchi using so many different kinds of vegetables. I have made green onion, perilla leaves, and mustard green kimchi other than cabbage and radish kimchi so far.
Bok choy or lettuce will be suitable for Korean style vegetable salad (Geotjori). If you want, check out my vegetable salad recipe in “Tofu stew” where I posted the recipe for Geot jul yee (korean style vegetable salad).
Thank you!
Dear Maangchi,
I would like to make kimchi using other types of vegetables. Can baby bak choy be used? Do I need to make porridge for this type of kimchi as well? What other types of veg would be good for making kimchi other than cabbage, cucumber and raddish?
Charles,
You will make very delicious kimchi sooner or later. : )
Hi Maangchi,
You are doing such a great service here! I have tried so many recipes but they never turned out the right way. But I think this time is going to be different because you gave excellent instructions, and being able to watch you was also very helpful. I keep trying to make kimchi like my mom’s. After this batch I think I will have the basic skills and then I can modify it according to my taste. Thanks again!!!
Melissa,
I’m proud of you! You made it! haha, ouch! you rubbed salt on the fragile cabbage?
Hi Maangchi!
Thank you so much for the advice! Like I said before, I’m not giving up with my Kimchi! and I DID IT! I decided to make another batch of KIMCHi and It turned out awesome! ^ ^ I’m so Proud of my self. I think my problem from the first time I did it, I RUBBED the salt on the cabbage instead of spinkling it and watching your video again. I love the some of the sweetness from the sweet rice flour and sugar combined w/the spiciness. My husband & father-in-law loved it. I sent more than half of what i made to my father In law, and he said that it was so good that they finished it in ONE day!!! They want me to make more and send it to them in North Carolina!
Thank you so much Nuna! ^ ^
yu hwa jun,
nothing wrong with using lots of green onions. I sometimes make green onion kimchi which is very delicious. But its strong smell lasts for a long time. : )
Thanks for your advices Maangchi, I’m going to try it! 화이팅!!
I’m sorry, maangchi.
It has been some technical error to my input form. ktvroom.blogspot is actually me, hwa jun. =)
Thank you for your info. So, I will replace Asian Chives with… green onions. Which will double the amount of green onions used for the kimchi. There should be nothing wrong with that, right?
Oh, I’m so excited. =)
Gisela L,
wow, it’s very interesting story related to your kimchi making. It’s not bad you will get some Korean hot pepper flakes from your Korean teacher.
You can make kimchi soup or stew (my kimchi stew recipe) with your hot spicy kimchi. And also, as you said, you can chop it and make bibimbap. You will use less hot pepper paste because your kimchi is very hot spicy.
You can keep it kimchi for a few months in the fridge and actually it never goes bad and ferments instead.
안녕하새요 Maangchi,
I love your site!! Thanks for sharing all your recipes and knowledge about korean cuisine!! I’m sooo glad for having a website where the recipes are so well-understanding!! I’m a spanish girl who nowadays is studying korean.
Because of my studies, I have some korean and japanese friends so, the last day they came for dinner to my home, I cooked for them as a surprise Kimchi and Kaktogi following the instructions from your Youtube’s video. As I didn’t have korean pepper (Here in Barcelona sometimes is difficult to find korean ingredients), I had to use red chilli pepper powder… My friends said me the taste was very good instead it was very, very spiced. My korean teacher said me she’s going to bring me korean pepper under the condition I must cooked kimchi for her…TT!!
So I have many questions:
What can i do with the very hot Kimchi and Kaktogi that I still have at home…? Is there any recipe where I can use them? Maybe any soup? Maybe with rice (like bibimpab??)
Another question is: how long can Kimchi and Kaktogi being kept on the fridge?
Next time I hope to do it better!!
Thanks.
To ktvroom.blogspot.com
After making your kimchi, put it at room temperature for 1 or 2 days. Check out if it’s fermented or not by opening the lid of kimchi jar or container.
When it ferments, its taste is a little sour. Then keep it in the refrigerator and eat it until it runs out. Kimchi never goes bad and fermenting process keeps going on.
To Yu Hwa Jun,
oh, you are from Indonesia! You can replace Asian chives with green onions. Can you find Chinese radish there? Yes, skip fish sauce if you can’t eat it.
And, two more things. =)
I’m not very sure about finding Asian Chives and Korean Radish in Indonesia. Can I replace them with something else?
Is it okay to skip the fish sauce? I’m a vegetarian. Do you have something to replace the fish sauce?
Thank you. =)
Hi Maangchi,
I’m going to try the recipe this Saturday. I have few questions to ask first, if you don’t mind. ^^
When fermenting it, do I have to keep in a refrigerator or simply in a room?
And, once fermented for 2 days, how long will the Kimchi last before losing its taste? Or perphaps the Kimchi will gain better and better taste along the time?
can you teach us how to make eggplant kimchi maangchi? thanks again for all your recipes – really enjoying them.
Chelia,
I’m sorry to hear your salty kimchi. Next time, use less salt and less!
If your cabbage it too salty before mixing it with kimchi paste, you can fix it by soaking it into cold water for a while until its taste is alright. (taste a sample of cabbage)
hai maangchi..i just tried your kimchi recipee, the kimchi paste taste so nice n smell nice too..yummm…However,when i mix with the cabbage, it becomes so salty, like crazy salty…hiks…hiks..i did rinse the cabbage well,but i guess maybe i put to much salt and it just absorb to well huheuahehu ?? anyway..this is my first try, so i will do better next time hehehe, i will upade you on how it goes next time i do another try :)
kimchi soup is very delicious. I make kimchi soup with either dried anchovies or meat (pork or beef)
When I feel like simple soup, I use dried anchovies, and the flavor is awesome. The other kimchi soup uses chunks of meat, tofu. I will post the kimchi soup video later in the winter time.
I forgot to say that I used chicken stock instead of anchovies.. but yeah any “old” kimchi is good for soups. I would also think that using the leftover kimchi paste and making soup out of that would help for colds ?
Hi Maangchi,
Well guess what I just made and I think I have favorite soup now lol I used the kimchi .. the same one I made that’s in your blog. I had so much of it I decided to make a soup with ramen. It was really nice on a rainy day like today.
catg
I have never used corn flour for kimchi paste. For some reason, you want to use corn flour, why not? It will be ok.
Melissa,
You can use either coarse salt or iodize salt. I’m using just iodized salt as you see in the video.
Next time you make your kimchi, put less salt then. iodize salt is very salty.
Another tip for salty cabbage: (before mixing with kimchi paste)
Soak it in cold water for a while and taste it until you satisfy. (Be sure to drain cabbage before mixing with kimchi paste!)
I like your line, “I’m not giving up!”. Yayee! I get some feeling your next kimchi will turn out perfectly. Update me.(Please good news)
Hi Maangchi!
Thank you so much for the Kimchi Recipe! I love korean food and I decided to make Kimchi and followed your recipe. Unfortunately, mine came out too salty :(.
The Kimchi paste was delicious! but I think I left my cabbage & radish too long. I tried fixing it by adding water to the kimchi and just let it ferment, but it didn’t help with the saltyness :( BUT, I’m not giving up!
Do you have any advice on what should I do with the salting process? Use coarse salt or iodize salt? I used iodize. Decrease the time of salting perhaps? Please Help Nuna! ^ ^
Thank you !
Jimmy,
Don’t forget to rinse and drain before mixing your radish kimchi with kimchi paste.
1/2 cup or 1 cup of salt doesn’t matter actually. It may depend on either the amount of salt you put or how long you salt. You have made your radish kimchi and if it’s too salty, you can decrease the amount of salt or salt it for a shorter time.
Hi, Maangchi. I happened upon your blog and web site, and I’m impressed! This is great! I’m crazy about Kimchi, particularly the radish variety. I have a couple of recipes that are very good, but could use improvement. I find that my radish kimchi is sometimes a litle too salty. I think that I need to get my proportions correct. In your recipe, you use two radishes on which you sprinkle 1/2 cup of salt. The daikon radishes here in Montana are different than yours; they’re much thinner. They’re good, but I can only go by weight. So, if you would tell me the weight of the radish and the amount of salt per pound in your recipe, it would be very helpful. One more favor: If I want to make only enough of the rice flour base paste for the radish, what do suggest for quantities. Thanks, and I look forward to visiting often!
Jimmy
Helena, MT
amateurchef
Yes, it’s normal. No problem! If you don’t like the texture, next time more water when you cook the porridge. Once you make kimchi, it never goes bad.
I’ve come across past problems about kimchee such as kimchee that seems to be kinda slimy. (literally there would be slime when removing a leaf) Since you are experienced making kimchee, is that normal? And is that edible? I know sometimes rice and water will spoil and become slimy. I’m not sure how the fermentation process should be. I always thought kimchee is suppose to be a little watery.
Cloud,
yes, no problem. Sweet rice doesn’t mean it is sweet. You can use the same amount of rice powder or plain flour as the amount in the recipe.
Is it ok to just use rice powder instead of ‘sweet’ rice powder? Do you need to add extra sugar because of that? Thanks!
Hi there Maangchi, I just wanted to say that your videos have been a great help. I just moved to South Korea four days ago and needed to understand the food a little more. Your video’s helped with that. Thanks!
Brandon
Hi,anonymous,
To make pa kimchi (green onion kimchi), you won’t need garlic and of course, green onion, either. :0)
I usually make rice porridge and put lots of hot pepper flakes and lots of fish sauce, and sugar in it. You don’t need garlic, ginger and green onions.