This post may contain affiliate links. Please read our disclosure policy.
I FINALLY KNOW HOW TO MAKE HOMEMADE KIMCHEE (or homemade kimchi; please read the history of the word ‘kimchee’ and ‘kimchi’ below).
My friend’s Korean mother came over to my house and taught me how to make homemade kimchi/kimchee and I am forever grateful.
I eat so much kimchi/kimchee. I buy bags of them at the Asian mart and they aren’t cheap. One bag is about $13 and it only lasts me about a week.
I also love incorporating kimchee into a variety of dishes.
I put kimchee in fried rice (I have a kimchi fried rice in my cookbook), on top of scrambled eggs, on top of burgers, on top of bulgogi, and so much more.
What is kimchi/kimchee?
Kimchi or kimchee is a staple traditional Korean side dish made of fermented and salted Napa cabbage and radish.
What does kimchee like?
It has a multitude of flavors. The prominent flavors are garlicky, sour, and spicy.
Is homemade kimchee really spicy?
Depends on what kind of kimchee you make and/or buy. Some can be really spicy but with homemade kimchee you can tailor it to your spice level.
Why is it spelled kimchi and kimchee?
Kimchee is the traditional way that South Koreans spell it. Kimchi is made up from the Japanese, but there is history about the spelling that you can explore more here.
Why is homemade kimchi better than store-bought?
- So much cheaper (cost-effective)
- You can make it your own
- You can share with friends and family
- It’s fun!
Can you use American cabbage?
No, it won’t be the same.
Can I use gochujang instead of the red pepper powder?
No, no, no.
Can I use regular salt?
In the video, Chunok told me that you should try to get coarse sea salt and not salt like Morton’s or Diamond kosher salt because it makes the cabbage too soft and wilted and pulls out too much moisture so you’ll have a lot more liquid.
So definitely look for coarse sea salt granules.
What if I can’t find the red pepper powder?
Okay, so I’m about to go on a rant here because everyone wants authentic cultural recipes but no one is willing to actually get the authentic ingredients that make the dish authentic.
You cannot substitute this red pepper powder for anything else. It is specific to kimchi.
It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red pepper flakes. It is not the same as red pepper flakes pulverized. It is not the same as sriracha.
Another term for this Gochugaru if you cannot find ‘red pepper powder.’
I know for sure they have it on Amazon.
Please, everyone, if you want to make this authentic and for it to turn out as intended, please stop substituting and please stop lumping all Asian condiments as the same. It’s like saying we can make pasta sauce with ketchup because they’re both red and have tomato in it.
How do I get my homemade kimchee more sour tasting like what I’m used to?
Leave it out longer before you put it in the fridge.
How do I get my homemade kimchee less sour? It’s too pungent for me.
Put it in the fridge earlier. Leave it overnight after you’ve made it and then put it in the fridge in the morning.
What if I don’t have a blender?
You can use a food processor.
What types of jars did you use for your homemade kimchee?
I bought wide mouth half gallon jars. The wide mouth jars make stuffing the kimchi into the jars a lot easier.
Watch us make homemade kimchee and then make it yourself!
Thank you so much Chun Ok for showing me and everyone how to make homemade kimchee! This will be a forever treasured gift.
Homemade Kimchi (Kimchee)
Ingredients
For the cabbage:
- 5 pounds (2268 g) napa cabbage, cut into 1-inch, bite-sized pieces
- ½ cup (146 g) sea salt
- 1 cup (236 ml) water
Seasonings for kimchi:
- ½ medium sweet onion
- 1 bulb garlic, peeled
- ¼ cup (59 ml) water
- 1 bundle green onions, julienned
- ½ cup (118 g) red pepper powder
Instructions
- Place cabbage in a very large bowl. Mix together sea salt and water and stir until sea salt has dissolved. Pour over cabbage and mix together with your hands. Let sit for 1.5-2 hours.5 pounds (2268 g) napa cabbage, 1/2 cup (146 g) sea salt, 1 cup (236 ml) water
- In the meantime, blend together onion and garlic with 1/4 cup water to create a puree. Pour into a medium bowl then mix together with red pepper powder and green onions. If you are making a separate radish kimchi, save a bit of this mixture for the radish kimchi.1/2 medium sweet onion, 1 bulb garlic, 1/4 cup (59 ml) water, 1 bundle green onions
- Once the cabbage has significantly wilted, rinse cabbage to get most of the salt water off. Place back into the very large bowl then toss the cabbage with the red pepper seasoning mixture until well-coated.1/2 cup (118 g) red pepper powder
- Place seasoned kimchi into a large mason jar and using your fist, punch down the cabbage to compress it all in the jar. Keep stuffing the jar until it’s completely full and use another jar, if needed.
- Tightly close the lid on the mason jar(s) and leave out at room temperature overnight. Taste the kimchi the next day and if you prefer to have it more sour, leave out for another day or more. If you think it tastes fine after it has sat out overnight the first night, place in the fridge.
- Kimchi can last for a very long time in the fridge because it’s a fermented dish. I would say probably no more than one year though, but that’s just me haha ;)
No anchovies ???
@Rodney Osburn, thank god no. Fishiness is what I don’t like about some kimchi. I’m sure you could add fish sauce to liking.
Amazing! I have always bought my kimchi, this is my first time making it. So easy and tastes perfect! I never knew how easy it was to make. Thank you so much for sharing this with everyone !
Hi Julie, I had watched how to make kimchee some months ago and today I did it accordingly and added some other ingredients as the video suggested I could do. I have to say that after watching your video I certainly would love to make this recipe. It is much simpler and just can’t wait! I found kimchee already made at Publix for $7.99 I think but, I was so excited that I didn’t care how much it was! I wanted to taste the real thing! It was delicious!! will have to wait to make the next batch. I will have to get the right ingredients which are very important. I enjoyed the video and cant wait to taste this recipe.
Hi thanks for the vidoe I really appreciate it. I just want to clarify the rinsing part, when you rinse you wash with water and you get rid of all the salt after you do not add any salt, second thing I did not understand the fermentation period. As far as I know it takes couple of weeks to ferment vegetables but you say you can start eating the next day? If you can please clarify this two points I would appreciate it. Thanks
yes, you rinse to get rid of the salt and two, yes, you can start eating it the next day.
I make my own kimchie too but in a different way. I do like the way you make it in your video and going to make it. I eat Kimchie every day.
I love Korean food.
I’m obsessed with Kimchi and super lucky about it, so I was stoked when I came across this recipe. I had to Amazon the red chili pepper powder and it came in about 5 days which was awesome! Everything else was super easy to find and making it was very easy and not time consuming at all. I love the garlicky onion flavor of it and how spicy it is a lot spicier than store-bought kimchi. I also like that it doesn’t have that soda bubble ting to it that store bought him she could have as well. From now on I will be making all my own kimchi it not only tastes the best It’s also way cheaper too! Thank you so much for posting the video and the recipe everyone needs to try this!
Thank you very much, Julie, for making and posting this amazing video!! And thank you very much, Chinok, for sharing your precious knowledge and your wonderful family legacy with all of us!! I went to the Greenmarket and H Mart earlier today to buy the necessary ingredients and made my first kimchee tonight!! It came out great! It looks super spicy, but it isn’t; it is a bit salty, a bit spicy, a tiny bit sweet and really delicious!! From here on, I’ll be making my own kimchee. :) Thank you very much again, Julie and Chinok!!
Going to try and attempt making this. Can I use McCormick’s Korean Style Red Pepper Flakes vs. having to order the 1 lb. bag which your site directs you to on Amazon and the package lists Gochugaru and you said not to use Gochuagaru? I have no idea what that is or the difference between the two really. McCormick’s label states the same thing. If I’m only making about 2 lbs worth, how much of the red pepper do you suggest using?
I said you cannot use gochujang. Gochujang and gochugaru are completely different, including the spelling. i’m not familiar with mccormick’s korean style red pepper flakes and i am not sure what the ratio would be as i haven’t tried it myself and would hate to suggest something and have it be a fail :(
Julie, Please do not tell people what they can and cant do. It is insulting and offensive. Please remove this comment ASAP.
the heck? this is a recipe; telling them what they can and cannot use in a recipe is valid. anything else would be setting them up for failure. i don’t know how it is insulting and offensive; i’m sorry you feel this way but there are way more insulting and offensive things than telling someone what ingredient they should/shouldn’t use.
why is guiding someone on a recipe offensive? hahaha! Are you 12?
Can this be used for red chili pepper powder?
https://www.amazon.com/Los-Chileros-Organic-Mexico-Packaging/dp/B00F9WYIC0/ref=sr_1_1?almBrandId=VUZHIFdob2xlIEZvb2Rz&dchild=1&fpw=alm&keywords=red+pepper+powder&qid=1588611240&s=wholefoods&sr=1-1
no, i’m really sorry – i think that would make this incredibly spicy and the wrong flavor
Just to confirm, the type of red chili powder that we need is Gochugaru, such as this, right? If so, I’m very excited to make this!
https://www.amazon.com/Korean-Gochugaru-Pepper-Powder-Tae-kyung/dp/B00SEIBJQE/ref=sr_1_7?crid=PKUITG57JTHX&dchild=1&keywords=korean+chili+powder+gochugaru&qid=1588694691&sprefix=korean+chili+powder+g%2Caps%2C159&sr=8-7
yep!
Woww, amazing I did try and follow your recipes and procedures.. Thank you so much!!!