Homemade Kimchi | 5 Simple Steps

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the napa cabbage in half lengthwise, remove the core, then cut in half again. Slice into 1- to 2-inch wide pieces. Rinse thoroughly, getting into all the crevices, then drain well.
   ▶ ≈1:40
2. 2
   Salt the cabbage pieces generously (3-5% of its volume). The salt draws out moisture and keeps the cabbage crisp while allowing it to absorb flavors. Let it sit for at least 2 hours.
   ▶ ≈2:14
3. 3
   While the cabbage salts, prepare the vegetables: cut green onions into 2-inch lengths and carrots into thin sticks. Peel and chop garlic, ginger, and apple, then blend together into a paste.
   ▶ ≈2:36
4. 4
   Transfer the paste to a bowl. Add miso paste, gochugaru, and soy sauce; mix well. Stir in the prepared green onions and carrots until everything is evenly combined.
   ▶ ≈3:34
5. 5
   Rinse the salted cabbage thoroughly, tasting to ensure all salt is removed, and drain well. Add it to the paste mixture and combine thoroughly. Transfer everything to a sterilized glass jar, leaving at least 2 inches of space at the top. Cover loosely to allow gases to escape during fermentation. Ferment at room temperature for 2 days, then refrigerate. Best consumed within a month, though it can last longer if stored properly.
   ▶ ≈4:10