Traditional Korean Kimchi

Cookinero 23 February 2025

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In the CIS, it is common to pickle vegetables and everyone loves pickled cucumbers and tomatoes, but this practice is not unique to us. In Korea, they began pickling vegetables for the winter as early as the 8th century - most often this was done with cabbage and radish. Gradually, the recipe for the Korean dish was modernized, new spices appeared in it, until in the 18th century the Japanese brought their hot pepper to Korea. It was then that classic kimchi appeared.

How to cook Traditional Korean Kimchi

Step 1

Salt the cabbage. Cut the cabbage heads lengthwise into 3-4 pieces and make a longitudinal cut 5-7 cm deep in each piece. Sprinkle each piece of cabbage with salt in a bowl, bending back the leaves and trying to get the salt everywhere. Place the cabbage in the bowl, leave for 2 hours, then turn the pieces over and leave for the same amount of time.

Step 2

Make flour jelly. Pour water into a saucepan and dissolve flour in it. Then put the saucepan on the stove and stir until the water boils. When this happens, turn off the heat, add sugar, stir and let cool. The result should be a fairly thick viscous liquid.

Step 3

Prepare the dressing. Cut the carrots into strips. Grind the onion, garlic, chili and ginger using a blender or meat grinder, mix them, add the carrots and rice flour jelly.

Step 4

Make kimchi. Rinse the cabbage to remove salt and coat it thoroughly with the dressing. Leave the cabbage to marinate for 12 hours in a dry, warm place.