Mom'S Traditional Kimchi Recipe For Beginners

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Pronounced: kim-chee

My Mom makes the best kimchi. She learned this recipe from my Grandma, who was known for being the best home cook in her town. This is real kimchi. It’s authentic, classic, and timeless. Her kimchi makes the best side dish to accompany any meal, but also makes the best dishes like Kimchi Fried Rice, Kimchi Pancakes, and Kimchi Stew.

I cherish this recipe for many reasons, and it will surely be passed down from one generation to the next. Had to title this as Mom’s Traditional Kimchi because this is a very special recipe that’s dear to my heart. I felt honored to learn from her, and best of all, it’s just damn good.


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Day 1: Kimchi Freshly Packed

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Day 2: Kimchi Starts Fermenting
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Day 4: Kimchi Fermentation in Process
Day 50: Kimchi Fully Fermented

What: Baechu Kimchi | Napa Cabbage Kimchi. This is the classic kimchi. Baechu Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented napa cabbage.

Taste: It’s a fermented dish. It’s sour,some what spicy, umami, and tangy. The flavor will change as it ferments more.

How It’s Made: Chop napa cabbage. Coat in water then salt. Let it soak up all the salt. Meanwhile, prepare kimchi seasoning. Add kimchi seasoning to salted cabbage and mix well. Pack it in airtight container. Let it ferment and enjoy it.

What to Serve it With: So many things. First, don’t eat it by itself. No Koreans do that. Eat with rice. Eat it with eggs. Eat with steak and mashed potatoes. Make Kimchi Fried Rice, Kimchi Stew, Kimchi Pancakes. Hell, I like to eat with Mac & Cheese. It’s unbelievably good with so many things. It gives you that umami kick.

Notes & Tips: This is a very special recipe that my Mom uses. No substitutions if you want her authentic kimchi. All ingredients can be found in a Korean Grocery Market. We will be only using 1 large napa cabbage, so this can easily be enjoyed by individuals, couples, and a small family. Refer to the picture below to understand the terms I use in the recipe.