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!
Thank you so much for sharing your Korean recipes in such a great way! I made cabbage kimchi two days ago and when I tried it, it was very salty and very spicy. I followed your recipe but didn’t make the radish kimchi so I messed up and used all the kimchi paste for just 2 napa cabbage heads. That is why it’s so salty and spicy. So I have just put in fresh korean radish disc and hope that will help the saltiness. I have three questions for you though.
1. When I made the kimchi paste, I didn’t realize the red pepper flakes I bought had salt in it, too. So it is EXTRA salty. Since the fermentation process takes longer for salty kimchi, should I leave the kimchi out of the refrigerator for more than 1-2 days or should I still put it in the refrigerator after 1-2 days?
2. How can I make this existing batch of kimchi less spicy? Is it ok to rinse the kimchi during thre fermentation process to make it less spicy?
3. My husband LOVES kimchi bokkeumbap. Do you have a good recipe?
Thank you so much!
It’s strange that the store sell salty hot pepper flakes! I have never heard of salty hot pepper flakes. Anyway, I’m sorry to hear that your kimchi turned out too salty.
My answer:
1. Yes, you may have to leave your kimchi outside of the fridge for more than a few days until it starts to ferment.
2. No, don’t rinse the whole kimchi. It may get spoiled. Whenever you take some kimchi from your kimchi jar to eat, you could rinse it before serving.
3. Check this out.https://www.maangchi.com/recipe/kimchi-bokkeumbap
susanne,
oh, you added some pear to your kimchi. Awesome! Thank you very much!
dear maangchi, I’m very happy discovering your webpage. Finally a good and tastefull kimchi receipe. After many dissappointing attempts at last an delicious homemade kimchi. I added some pearstrips and that made the kimchi sweeter but very tasty. many thanks also from the Netherlands Holland, you’r world famous.
Mandy,
You can keep the radish kimchi in the refrigerator as long as you can! : ) But it will keep fermenting which means it will get more and more sour.
Hi Maangchi,
I’ve made cabbage kimchi quite a few times now. But i’m not sure how long can i keep the radish kimchi?
jess,
how about using squid or shrimp?
Hi Maangchi,
I want to try making your kimchi and I was wondering if there is anything to substitue oysters, ie shrimp. I know I could omit it but I think the oysters will add to the fermenting process.
Darany,
I’m sorry to hear about your salty kimchi.
If your kimchi is too salty, use less amount of salt next time you make your kimchi.
When I made the kimchi video, I was not very good at measuring. I might have made mistake at that time. Maybe total amount of salt for 2 heads of napa cabbage is less than 2.5 cups of fine salt! I used fine salt in this video recipe, too. And the kimchi was not salty for me and delicious.
I’m going to make kimchi following my own recipe soon. I should buy a kitchen scale first. : )
Hello Maangchi,
I’m from France, and yesterday I made my kimchi following your instructions.
However, I tasted it and the cabbage was too salted.
I used fine salt.
Do you have any advice to make it less salted please ?
The raddish is pretty good but I have to wait until it fermented a little bit.
Thanks for your fabulous videos, I enjoy it a lot !
Anna,
Congratulation! You made it!
Maangchi,
Made napa cabbage, korean radish, and cucumber kimchee yesterday and now I understand why you say you’re tired at the end of your video. Anyway, it was worth it when I saw the big kick my halmuhnee got out of me bringing her fresh kimchee. Thanks!
THANK YOU!!!! you’re a lifesaver!! =]
kimchi lover!
Don’t panic! It’s only kimchi! : )
Take it out from the refrigerator and let it sit on your kitchen table for a couple of days. It will start fermenting soon.
MAANGCHI! I made the kimchi but forgot to leave it out and instead I put it in the fridge. Is it too late to let it ferment?
Chantal Brown,
I’m glad to hear that! haha, you gave some of your kimchi to your neighbors? : ) Kimchi stir fried pork is very easy. First stir fry chopped pork, and add sliced onion, chopped kimchi, green onion, and hot pepper paste, sugar, sesame oil. Saute it until all ingredients are cooked fully.
I used your kimchi recipe twice and both times they turned out good! I gave some to my neighbors and family and they all loved it! They were amazed that I could actually cook! I have a little bit of kimchi left and and would like to make kimchi with stir fried pork. I don’t know how to make that dish and looks like you do not have a video for it. Do you have the recipe?
dejuvu,
check this out plz:
http://en.wikipedia.org/wiki/Room_temperature
I think you can keep your fresh kimchi anywhere in your kitchen for 1 day to ferment it. Check the smell and taste it to see if the kimchi is sour enough, then put it in the refrigerator.
Hi Maangchi,
IWhat is your definition of “room temperature”? What is the ideal for Kimchi Fermentation and will high temperature like 80 degress “kill” the fermentation process or delays it. I am asking this as I live in the tropics. How do you ferment your Kimchi in the summer? Thanks.
yang,
I hope you love the kimchi you made. Korean/Japanese store sounds good! Why don’t you leave the information on the forum to share with others?
https://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients
i just made kimchi yesterday i cant wait to eat it!!!
thanks for the recipe
i just use to buy it from the store but they stop selling it so i was very happy to find your video
^_^
***o and anyone who lives in Michigan i live in Pontiac and i found a Korean/Japanese store near called KAPPA 30mins away going small road
Reinier,
oh, it sounds like you are studying food science! : )
Kimchi is the best! i am now addicited to the stuff and it’s so very healthy! full of good bacteria and anti-oxydants.
i was looking around youtube and found your kimchi recipie im going to try it but i dont have red pepper flakes but then i do have red chili powder is it the same?
Jeff,
Use the hot pepper flakes on the right side. It says, “김치용”. 김치 is read as kimchi. The hot pepper flakes on the left is hot pepper powder. It says, “고추장용”. 고추장 is read as gochujang.
Actually you can use either one. : )
Good luck with your kimchi making!
Hello Maangchi.
Thank you for your recipe and videos… I am making kimchi for the first time today. My cabbage and radish are salting now. I went to a nearby Asian grocery and tried to find the Korean pepper, and bought two kinds: hot pepper powder coarse and fine. Here is a picture:
http://i383.photobucket.com/albums/oo280/jeffesonm/031409_14091.jpg
Can you tell me which I should use?
Thanks!
Jeff
Wing,
yes, the reason I make porridge is to make kimchi paste. You can easily spread the paste on each leaf. Making porridge to make cabbage kimchi is very important process for me. After making your kimchi, keep it at room temperature for a couple of days, then it will start fermenting.
Hi
I want to make kimchi, but I saw your video, you said that we need to add Flour, can you tell me why and is that ok if I don’t add it,
One more question, If I use my own kimchi to make kimchi soup, how long should my kimchi to ferment
Thanks
Jill,
Next time you make your kimchi again, use less salt then. I should keep this issue in mind.
Next time I should make my kimchi following my own recipe and if it’s not right, I will correct the recipe. Maybe 2.5 cups salt for 2 heads of chinese cabbage is wrong measurement.
Thank you very much!
Maangchi,
Yes, we followed the recipe to the letter, and I think we rinsed them enough, but maybe not. I’ll try adding some radish. I do love you site and the recipes! Thanks!
Jill,
I have 2 questions for you.
1.Did you follow the recipe step by step?
2.Did you rinse the salty cabbage before making your kimchi?
Check this again:
1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
2. Soak each piece in cold water and sprinkle with 2½ cups of salt, and then set it aside for 2 hours.
* tip: the stem should get more salt than leaf part
3. 2 hours later, turn the pieces of cabbage over so they get salted evenly.
4 . Another 2 hour later,you will see the cabbage look softer than before, and it should have shrunk.
*The total salting process will take 4 hours
5. Rinse the salted cabbage and radish with cold water 3 times.
Anyway, to fix your salty kimchi, I suggest you add more radish to the kimchi. Just cut a few radishes into disks (1.5 cm thickness) and insert them into the salty kimchi. That’s my way to dilute saltiness.
Hi Maangchi! My brother and I made kimchi yesterday, it was fun. We used 2 1/2 cups of salt for 2 cabbages, and it turned out WAY too salty. Should we have used less salt? How can we salvage what we’ve already made, or should we wait until it ferments?
May,
When kimchi is made too salty, fermenting process takes longer. When it ferments, the taste will turn sour. Wait until it ferments. Sometime open the lid of the kimchi container and press the top part of the kimchi down with spoon so that the top part of kimchi wouldn’t dry.
Hi Maangchi,
Thank you for your vedeo. It’s really helpful and I just made my first batch of Kimchi last Saturday. They look really good except it was not sour enough, but too salty. I leave them out for three nights already. How long do I have to ferment them? Will they go bad if I have not put them in the fridge. Are there anyway to fix it and make them more sour and spicy?
Once again, thank you so much for making the vedeo!!!
I just read carine’s reply which her kimchi was not spicy while mine was so spicy. Haha… Anyway, i made a new kimchi today, my frend recommend me the less spicy type and when eat it instantly, it is less sour too! i think i am in the right path. Hohoho. Thank you for your guide and Cheers!
Jesly,
The kimchi you made was too spicy and sour for you?
Check the hot pepper flakes you used and see if it’s “less spicy hot pepper flakes” (“덜매운 고추가루” in Korean). Or use less hot pepper flakes. And to reduce your kimchi’s sourness, ferment it for shorter time.s!