👩🍳 Step-by-Step Instructions
Prepare the Cabbage
Cut the cabbage lengthwise into quarters, then into bite-sized chunks.
Dissolve salt in water, then soak cabbage pieces in it for 2–3 hours, tossing every 30 minutes.
When cabbage is softened, rinse 2–3 times in cold water to remove excess salt. Drain well.
Make the Paste
In a bowl, combine chili flakes, garlic, ginger, fish sauce, sugar, and a splash of water to form a thick paste.
Add green onions, carrot, and radish. Mix well.
Mix with Cabbage
Wearing gloves, massage the seasoning paste into the cabbage until every leaf is coated.
Pack & Ferment
Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets.
Leave about 1 inch of space at the top.
Cover loosely and let sit at room temperature for 1–2 days to start fermenting (depending on how sour you like it).
Store & Enjoy
Once bubbles appear and the taste is slightly tangy, move the jar to the refrigerator.
Kimchi will continue to ferment slowly in the fridge and develops deeper flavor over time.
🌟 Tips for Success
Gloves are recommended (the chili paste can stain and burn hands).
Use glass or ceramic jars, not metal.
Fermentation time depends on your taste and climate: warmer = faster, cooler = slower.
Kimchi tastes best after at least 1 week in the fridge.
🍚 Serving Ideas
Eat as a side dish (banchan).
Add to rice, noodles, or ramen.
Use in kimchi fried rice or kimchi pancakes.
Add to stews like kimchi jjigae for deep flavor.
