Kimchi is a traditional Korean fermented vegetable dish, most commonly made with napa cabbage, radish, and a flavorful seasoning mix including red chili flakes, garlic, and ginger. It's known worldwide for its unique taste and numerous health benefits.
Kimchi is considered a superfood thanks to its high content of probiotics, antioxidants, and vitamins that help boost immunity and improve gut health.
Types of Kimchi
| Napa Cabbage Kimchi | Most common type, seasoned with red chili |
| Cubed Radish Kimchi (Kkakdugi) | Made by cubing radish into small pieces |
| White Kimchi | Non-spicy, clear and mild flavor |
| Young Radish Kimchi (Yeolmu Kimchi) | Refreshing summer kimchi served cold |
| Green Onion Kimchi (Pa Kimchi) | Made with scallions and has a bold taste |
How to Make Napa Cabbage Kimchi (Baechu Kimchi)
Ingredients
- 2 heads of napa cabbage
- 1 cup coarse sea salt
- Water (enough to soak)
- Seasoning: 1 cup red chili flakes (gochugaru), 3 tbsp minced garlic, 1 tbsp minced ginger, 1/2 cup fish sauce, 2 tbsp salted shrimp, 1 tbsp sugar, chopped scallions
Steps
- Split the cabbages in half and soak them in salted water for 6–8 hours.
- Rinse the salted cabbage and drain thoroughly.
- Mix all seasoning ingredients to make a paste.
- Spread the seasoning between cabbage leaves.
- Store in an airtight container at room temperature for 1 day, then refrigerate.
How to Make Cubed Radish Kimchi (Kkakdugi)
Ingredients
- 1 Korean radish
- 2 tbsp coarse salt
- 1 tbsp sugar
- 1/2 cup red chili flakes
- 1 tbsp minced garlic
- 1 tbsp salted shrimp
- 2 tbsp fish sauce
- Chopped scallions
Steps
- Cube the radish into 2–3cm chunks. Sprinkle with salt and sugar, let sit for 1 hour.
- Drain and mix with the rest of the seasoning ingredients.
- Store in an airtight container, ferment at room temperature for 1 day, then refrigerate.
How to Make White Kimchi (Baek Kimchi)
Ingredients
- 1 head napa cabbage
- 1/2 cup coarse salt
- Water (for soaking)
- 1/4 radish
- 1/2 pear
- Chopped scallions, garlic, ginger
- A pinch of salt and sugar
Steps
- Salt the cabbage, rinse and drain.
- Julienne radish and pear, then mix with other seasoning ingredients to make broth.
- Stuff the cabbage with the mixture and pour in the broth.
- Leave at room temperature for 1–2 days, then store in fridge.
Make Kimchi Reviews
1. Minji – A 20-something beginner cook living alone
“I never knew making kimchi could be this simple. Salting the cabbage takes some time, but the homemade taste is unbeatable. Even beginners can follow this easily!”
2. David – A Korean living abroad
“It's hard to find authentic kimchi here, so I tried making white kimchi at home. It’s mild enough for the kids, and the recipe was very easy to follow. Now it’s a regular side dish!”
3. Soonja – A health-conscious mom in her 50s
“Kimchi is a daily staple in our home. Making it myself gives me peace of mind, knowing exactly what’s inside. My husband especially loves the crunchy radish kimchi!”