How Can I Make Kimchi That Tastes Like the One in Korean Restaurants?

Making kimchi at home that rivals the taste of what you find in Korean restaurants involves a few key steps and quality ingredients. Follow this traditional recipe to get you started.

Ingredients

Vegetables

1 large Napa cabbage, about 3-4 lbs 1/4 cup sea salt or kosher salt 1-2 carrots, julienned 5-6 green onions, cut into 1-inch pieces 1 daikon radish, julienned (optional)

Paste

1/2 cup Korean red pepper flakes (gochugaru) 1/4 cup fish sauce or a vegan alternative 3 tablespoons salted fermented shrimp (saeu-jeot) (minced, optional) 2 tablespoons sugar 5-6 cloves garlic, minced 1 thumb-sized piece of ginger, minced 1 small onion, finely chopped 1/4 cup water or rice porridge (optional, for a smoother paste)

Instructions

Preparing the Cabbage

Cut and Salt the Cabbage: Cut the cabbage lengthwise into quarters and remove the core. Cut each quarter into bite-sized pieces. Place the cabbage in a large bowl and sprinkle salt between the layers. Toss to ensure even distribution. Let the cabbage sit for 1-2 hours, turning it every 30 minutes to ensure the salt is evenly distributed. The cabbage should wilt and release water. Rinse and Drain: After the cabbage has wilted, rinse it thoroughly under cold water to remove excess salt. Drain well in a colander.

Preparing the Porridge (Optional)

In a small pot, combine 1/4 cup sweet rice flour or regular rice flour and 1 cup water. Cook over medium heat, stirring constantly, until it thickens to a porridge-like consistency. Let it cool.

Make the Paste

In a large mixing bowl, combine the gochugaru, fish sauce, minced fermented shrimp (if using), sugar, garlic, ginger, and onion. Add the rice porridge if using, or 1/4 cup water. Mix well to form a thick paste.

Combining

Wearing gloves, add the drained cabbage, carrots, green onions, and daikon radish (if using) to the bowl with the paste. Mix thoroughly, ensuring all the vegetables are well coated with the paste.

Fermentation

Pack the Kimchi: Pack the kimchi into a clean airtight container or jar. Press down firmly to remove air pockets and ensure the vegetables are submerged in the paste. Leave some space at the top as the kimchi will expand as it ferments. Ferment: Let the kimchi sit at room temperature for 1-2 days, depending on the temperature and your preference for fermentation. The kimchi will bubble and develop a tangy flavor. After the initial fermentation, transfer it to the refrigerator. It will continue to ferment slowly and develop deeper flavors over time.

Tips for Authentic Taste

Use Authentic Ingredients: Using authentic Korean ingredients like gochugaru, fish sauce, and saeu-jeot will give your kimchi that restaurant-quality flavor. Fermentation Time: Allowing the kimchi to ferment properly is crucial. Taste it daily until it reaches your desired tanginess. Storage: Store kimchi in the fridge after the initial fermentation to slow down the fermentation process and keep it fresh for longer.

By following these steps and using high-quality ingredients, you can create delicious homemade kimchi that tastes just like what you’d find in a Korean restaurant. Enjoy your kimchi as a side dish in stews or as a topping for various dishes!