Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!

If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy!

I searched for recipes online with the purpose of prepping kimchi with the simplest ingredients possible. I went through lots of trial and error over the years by adjusting the quantity of the ingredients.Make sure to squeeze out any excess liquid from the cabbage after fermenting.When making the yangnyeom sauce, add in the A) ingredients only after having mixed well and rested for 30 minutes. This rest time is crucial in making the taste come together.Check its taste (spiciness, etc.) as you go. Recipe by dormouse62

I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only

Let's make kimchi to enjoy! This is our style but with a Korean touch (recipe from a Korean friend). Kimchi is a traditional Korean preserved food, often served as a side dish with various meals. This recipe is delicious because I make it often and it's guaranteed to be tasty, as confirmed by friends who have tried it!

I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬

I love kimchi! But it's so expensive! This is a recipe I came up with after buying lots of different kinds of kimchi, tasting them, and then comparing the ingredients on the package. It got the approval of my Korean friends.This is a basic recipe that uses salt-fermented shrimp paste (or nam pla fish sauce.) Not soaking the Chinese cabbage properly will make the kimchi too salty. Consume it within 1 month. Feel free to add kombu seaweed to the recipe to taste. Recipe by LazyHata

I absolutely love kimchi and can eat it with every meal. Store-bought kimchi is quite expensive, but making it at home isn't too costly, so if you're willing to spend an afternoon making it, you can have enough to last almost a month. I've made kimchi many times, but this is the recipe I use most often!The time for soaking the napa cabbage in salt water is included in the total cooking time!Make sure to prepare a large container with a tight-fitting lid to store the kimchi. To prevent it from becoming too sour, I open the container once a week to take out a portion to use. Avoid opening the container frequently.Depending on the temperature, the fermentation speed of the kimchi can vary, so you can adjust the amount of rice flour accordingly. Too much rice flour will cause it to ferment very quickly!

After many attempts, I finally found my own perfect flavor.You can also use fish sauce or ami no shiokara, but this is the easiest and most delicious seasoning.If the kimchi is too soupy, add some katakuriko (potato starch) to the hot water.I like it just like this. Recipe by ca1219

I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.Brine the Chinese cabbage in salt properly beforehand.The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)

This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg

I learned this recipe from a Korean lady. The process and flavor of kimchi inspired me to make my own version.