HOUSE OF ASIA
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How to Make Kimchi? Homemade Korean Pickle
Kimchi is a traditional Korean dish made from fermented vegetables—most often Chinese cabbage or turnips. It can be considered a spicier, more aromatic cousin to our pickled vegetables, and is also a natural source of immune-boosting prebiotics. While the fermentation process may seem complicated, making homemade kimchi is simple and requires no specialized knowledge. This recipe was created in collaboration with Culinary Practice.
Ingredients
- 2 packages House of Asia kimchi paste
- 700 g Chinese cabbage
- 2 medium carrots, cut into sticks
- 1 small leek, cut into strips
- 1 apple, sliced
- 3 cloves of garlic, finely chopped
- 4 cm of ginger, finely chopped
- 5 teaspoons chopped chives
- 50 g of salt
- Summer water
A method of preparing
- Rinse the cabbage, pat dry, remove 2-3 outer leaves, and set aside for later. Cut the head into 4 pieces, then cut the entire head into strips and place in a large bowl. Season with salt and mix thoroughly. Add enough water to cover the cabbage. Let it sit for 1,5-2 hours, stirring occasionally.
- In a small bowl, mix kimchi paste, garlic, and ginger.
- Transfer the cabbage to a colander, reserving 1 cup of the brine. Rinse the cabbage thoroughly under running water and return it to the bowl.
- Add the carrots, leeks, spring onions, apples, and the previously prepared kimchi mixture. Wearing rubber gloves, thoroughly rub the paste into the vegetables and fruit.
- Transfer everything to jars or stoneware containers, filling them about ¾ full. Pour in the reserved brine and top with the reserved cabbage leaves. Partially cover the containers to allow gases to escape.
- Place in a cool, preferably dark place for at least 1 day, and ideally 2-3 days. Then seal the jars and refrigerate.
Proven tips and tricks for making kimchi at home
Kimchi has long since ceased to be a culinary curiosity and is increasingly appearing in home kitchens. Contrary to appearances, preparing it isn't difficult—all it takes is a little patience to adjust the flavor to your preferences. Below, you'll find a few tips that will make the whole process easier.
To make kimchi crisp and flavorful, start by salting the cabbage – this will allow the leaves to soften and release water. Stir the vegetables occasionally to ensure the salt reaches every piece. After a few hours, rinse the cabbage thoroughly and squeeze out excess water – this way, the pickle won't be too salty and all the leaves will retain their pleasant texture and crunch.
Selecting and preparing Chinese cabbage
To make kimchi crisp and flavorful, start by salting the cabbage – this will allow the leaves to soften and release water. Stir the vegetables occasionally to ensure the salt reaches every piece. After a few hours, rinse the cabbage thoroughly and squeeze out excess water – this way, the pickle won't be too salty and all the leaves will retain their pleasant texture and crunch.
Aromatic paste and additives
Kimchi paste combined with garlic and ginger is responsible for the dish's distinctive and spicy character. Simply mix it thoroughly with the vegetables to evenly coat all the ingredients. Ready-made paste makes making kimchi at home much easier and allows you to quickly achieve an authentic, deep flavor without the need for lengthy preparation of ingredients from scratch.
Fermentation process at home
To ensure kimchi ferments properly, transfer the ingredients to a jar or stoneware container, packing them firmly to remove any air pockets. Make sure the vegetables are completely covered with the sauce—this prevents spoilage and promotes even fermentation. Let the container sit at room temperature for 1–3 days, observing the bubbles and the changing aroma. Once the flavor becomes noticeably sour, transfer the kimchi to the refrigerator to slow down the fermentation and keep it fresh longer.
Most frequently asked questions
Properly prepared pickled food kept in the refrigerator can be consumed for many months, but its taste becomes more sour over time: a product matured in this way is the best material for hot cooked dishes.
Although the cabbage version is the most popular, Koreans pickle almost everything: varieties made from cucumbers, radishes or chives are common, and in Polish conditions you can even experiment with young white cabbage.
The most common cause is too short a time of rinsing the cabbage after initial salting: a solution in such a situation may be to add raw, unsalted radish to the jar, which will absorb the excess salt.
Traditional kimchi enjoys a reputation as one of the healthiest in the world: the presence of live bacterial cultures, garlic and ginger means that regular consumption supports immunity and has a beneficial effect on intestinal flora.
It is worth trying the pickled food after the first day of keeping it in a warm place: when the vegetables lose their raw taste and become slightly acidic, it is a sign that the initial fermentation process is over and the finished kimchi can be stored in the fridge.
Try other recipes
up to 15 minutes 
Vegetables 
Korean 
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