Sarah Yoo - Aug, 29, 2023

How to Make Kimchi
at Home

Hey there, fellow food adventurers! Today, we're setting off on a journey to explore the vibrant and mouthwatering world of kimchi. If you haven't had the pleasure of trying this iconic Korean dish yet, get ready to have your taste buds tingling with excitement. From its rich history to its health benefits and countless variations, kimchi is a culinary experience like no other. So, grab your chopsticks and let's dive right in!

What is Kimchi in Korea?

In Korea, kimchi (김치) holds immense cultural and culinary significance. It is a traditional fermented vegetable dish that has been an integral part of Korean cuisine for centuries. Kimchi is not just a type of food; it's deeply rooted in Korean identity, history, and daily life.

Benefits Of Kimchi

Kimchi is known for its potential health benefits due to its probiotic content from fermentation and its nutritious ingredients. It's rich in vitamins, fiber, and antioxidants, making it a staple in Korean diets.

Easy Kimchi Recipe | No Additional Ingredients Needed

Ingredients. 1kg Wombok (Nappa cabbage), 2TB Kimchi Paste and 1/2 Cup Sea Salt.

Cook Time. 120 Mintues (90 Mins: Salting Cabbage/ 30mins: Prep Ingredients )

Equipment. Large Mixing Bowl, Cutting Board, Knife, Gloves and Table Spoon. 


1) Cut The Cabbage Cut the cabbage lengthwise through the stem into quarters then the cabbage into bite size pieces.

2) Salt the Cabbage Put cabbages into a bowl and sprinkle salt (1/2cup) Using your hands, massage the salt into the cabbage.

3) Pour 2 Cups of Cold water into the bowl so cabbages can be soaked and then leave it for around 90Mins

4) Rinse Cabbages with cold water and drain water

5) Add 2TB Kimchi Paste No need to add more any ingredients such as Fish sauce or chili powder as the exact same paste be used for our products.

6) Mix Vegeatables with Paste Add chop spring onion or shredded carrots (optional) and Salted cabbages then Mixing it by your hand until hey are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

7) Enjoy Homemade Kimchi This kimchi can be eaten right away if you like fresh one or 
Let it ferment for 1 to 2 days (You can keep kimchi in the refrigerator or leave it at room temperture) after thatn you may see bubbles inside the container which means starting fermentation.

Showing making kimchi procedure is the easy way.


Storing kimchi in the refrigerator is essential to slow down the fermentation process and prevent it from becoming overly sour or spoiling. If kimchi become sour, Do need to throw away, Make kimchi soup, kimchi pancake, kimchi fried Rice e or kimchi avocado.
Refrigeration helps maintain the flavors and texture of the kimchi for a longer period.

-Fresh Kimchi

-Fermented Kimchi for 2 Days

Save Your Time in the Kitchen

Save Your Time in the kitchen, Save cost of Kimchi with Kimchi Paste. Making kimchi is normally requied a lots of the 8 differents ingredents such as Fish sauce, chili powder and everything but it will give you satisfaction of homemade foodie by Kimchi paste. 

Kimchi paste(sauce), to make kimchi at home
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how to make kimchi easy
Kimchi paste(sauce), to make kimchi at home
how to make cucumber kimchi
how to make spicy soup
how to make kimchi easy

Kimchi Paste (Sauce)


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