Easy kimchi recipe for beginners


The best fermented food for people khổng lồ eat is kimchi. For the living organisms.– Myung Ki Lee, lead microbiological researcher at the Korea Food Research Institute

Kimchi, South Korea’s national dish, has long been prized for its nutritional qualities, offering generous amounts of vitamins, fiber, and loads of the aptly named Lactobacillus kimchiicultures. Youthought sauerkraut was rich in beneficial bacteria? Well, kimchi raises the microbial diversity bar to a whole new level.

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The Kimchi Series: Learn to lớn Ferment Kimchi with ConfidenceThis article is part of a set of blog posts in which you learn about the key ingredients in kimchi, the various types of kimchi, ways khổng lồ ferment kimchi & make a variety of kimchi.

Need Some Motivation?

Due to fermented ingredients—like fish sauce—in many kimchi recipes, a single variety of kimchi might contain more thanone hundred different typesof microorganisms. And, a single gram of that fermented kimchi contains some100 million lactic acid bacteria. FromCulturedbyKatherine Harmon Courage.

Techniques và Ingredients

Fish Sauce, the Secret Ingredient to Transform Your Kimchi

Gochugaru, Korean Red Pepper Powder

Stocking Your Kimchi Pantry: Staples, Fresh Ingredients, Basic Techniques


Brussels Sprout Kimchi Recipe

Traditional Square-Cut Napa Cabbage Kimchi

Table of Contents

Traditional Kimchi TidbitsTraditional Kimchi Recipe: Notes, Adjustments, & SubstitutionsSpecialty Items to lớn Buy OnlineRecipe Notes

Traditional Kimchi Tidbits

Powered by Bacteria

According khổng lồ Katherine Harmon Courage, tác giả ofCultured, a single variety of kimchi might contain more than one hundred different types of microorganisms. And, a single gram of that fermented kimchi contains some 100 million lactic acid bacteria.


I’ll go deeper into this in a separate article, but one reason for this greater diversity is the addition of other fermented ingredients, such as fish sauce và shrimp. The traditional kimchi recipe in this post will use both, so don’t leave them out.

And, don’t stop eating sauerkraut because it’s not quite as diverse.

I’m of the firm belief that all fermented foods—with their microbial ecology—are good for you in the sense that we should be consistently educating our immune system with a range of beneficial bugs. I am a big fan hâm mộ of eating a diverse range of good bugs. Your immune system evolved for you to vì that.— David Mills, microbiologist, University of California at Davis

See this post for an in-depth coverage of some common fermented foods to địa chỉ to your daily diet.

Kimjang Day


Early fall marks the arrival of small early-season cabbages. These cabbages are harvested before they grow into larger, full mature heads of cabbage and are used to lớn make fresh kimchi. This fresh kimchi was eaten after just a few days of fermentation in anticipation of kimjang,the annual fall harvest.

Kimjang Day is still celebrated in many villages in Korea. On this day, women come together to lớn turn hundreds of heads of cabbage into the coming year’s supply of Poggi Kimchi.

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PoggiKimchi refers to stuffed cabbage halves, which are brined overnight và then slathered withseasoning paste made from red pepper powder, fish sauce, shrimp, onion, garlic, ginger, và green onions.

Mak Kimchi vs. Baechu Kimci vs. Poggi Kimchi

The kimchi recipe I shareis called Mak Kimchi or simple kimchi. Simple because the easier way in which the cabbage is cut và brined.Instead of carefully pulling apart cabbage leavesand individually salting them as for Poggi Kimchi, Mak Kimchi uses “square-cut” napa cabbage soaked overnight in a simple brine and then quickly mixed with a prepared red pepper paste.

Then, there is Baechu Kimchi in which the leaves are cut into large rectangles & then the seasoning paste is mixed in. Just think. Three different kimchis based just upon the way the cabbage is cut. Now, we know why there are more than 180 distinct recognized types of Korean kimchi.

Both the Mak Kimchi & Baechu Kimchi are considered quick kimchis because the smaller pieces increase the surface area that is exposed to the seasoning paste, which, in turn, accelerates the fermentation process. The intact cabbage halves of Poggi Kimchi ensures that fermentation occurs at a steady, slow pace—perfect for optimizing flavors.

Now, for a few tips lớn get you started và with answers to lớn common questions.

Traditional Kimchi Recipe: Notes, Adjustments, & Substitutions


All of the ingredients you need for making kimchi are explained in detail—along with substitutions, shopping tips, và techniques—inStocking Your Kimchi Pantry: Staples, Fresh Ingredients, Basic Techniques.

Specialty Items khổng lồ Buy Online

Gochugaru và Fish Sauce

You most likely vày not have Gochugaru (Korean red pepper powder) on hand & will have lớn purchase that, along with fish sauce. I discuss Gochugaru in greater detail here, and the only two ingredients that fish sauce should containhere. Shown below are the brands I use.

Sweet Rice Flour

Many kimchi recipes gọi for rice porridge, a mixture of rice flour và water, heated to lớn a boil and then cooled. Rice porridge adds body to the kimchi và encourages the growth of the right bacteria for good fermentation.

Many Koreans prefer sweet rice flour, but any flour will do. Bởi vì not use nut flours. I was able khổng lồ find sweet rice flour by Bob’s Red Mill at my local health food store. You may have khổng lồ look online for it or use another flour.