How to Make Kimchi

Step by step
How to Make Kimchi

Not only is kimchi easy to make, it's also pacts a ton of vitamin a. There are so many types of kimchi, but we are going for one that's easy to make. If you're vegan and can't find foods with enough vitamin a for your body, try eating some kimchi. Here are a couple of steps on how to make kimchi.


Nappa Cabbage

Buy 1 or 2 heads of Napa cabbage (depending on how much you're planning to make), garlic, ginger, crushed red chili peppers, sugar, sea salt, and seafood sauce (optional if vegan).

Before actually combining all your ingredients, you have to pre-prepare your cabbage by putting it in a bowl filled with water and 2-4 tablespoons of sea salt. Put a lid on top, and leave it overnight for at least 12 hours to soak.


Mason Jar

You only need a couple of items to get your yummy kimchi. A cutting board, knife, jar or glass box to seal your kimchi, and big bowl to soak your cabbage.


Take it Out


After you've soaked your Napa cabbage for 12 hours, drain the salt water from the cabbage. But keep the salt water, you will need to soak your mixture later again.


Measure and Add

Chili Pepper

Chop up your ¼ tablespoon of garlic and ¼ tablespoon of ginger, then put them together with the cabbage. Add in your 1 teaspoon of sugar, 1 teaspoon of sea salt, 3 tablespoons of crushed red chili peppers and 4 tablespoons of seafood sauce (optional) into your mixture.


Kimchi in Jar

Take your cabbage and massage it into the paste. Place your cabbage and paste mixture into your jar of glass box and add in the brine that you have left over. Don't fill it straight to the top, leave a gap between the kimchi and the lid.


Time fast forwarding

You have to leave the kimchi in room temperature for more than 3 days, this way the kimchi can soak all the spices in. If it starts to overflow, put something under it. Every other day or everyday if you prefer, you can open the lid and check to see if it's still going well.

Plate It and Eat it


When your kimchi tastes right, you can take it out and start placing it on a plate. The great thing about kimchi is that you can eat it as a side dish, or you can add it to your glass noodle soup or fried rice.

You can leave it in the fridge for 1-3 weeks, but try to eat it before it hits 3 weeks. If it's your first time making kimchi, and you have no idea how it tastes, try making half the recipe first, this way you can see if you like it. It would be wasteful if you didn't like it and had to throw away the rest.

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