Step 1

Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.Soak each piece in cold water and sprinkle salt over the each leaf , and then set it aside for 2 hours.*tip: the stems should get more salt than the leavesPeel 2 kg of Korean radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ¼ cup of kosher salt. Then set these aside, too.2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.*the total salting process will take 4 hoursRinse the salted cabbage and radish with cold water 3 times.

Step 2

Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.When you see some bubbles, pour ¼ cup of sugar into the porridge and stir one more minute. Then cool it down.Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.Add fish sauce, hot pepper flakes, crushed garlic, ginger, and onion*tip: it’s much easier to use a food processor.Add green onions, Asian chives, and radish.Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)Mix all ingredients well.

Step 3

Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.Put it into an air- tight sealed plastic container or glass jar.Mix your leftover paste with your radish cubes to make kkakdugi.

Step 4

Atitatit Ohio joined 11/18 & has 2 commentsPosted November 15th, 2018 at 3:53 pm | Log in to reply or create a profile. Hi! Maangchi. I love your videos and I made some of your recipes always turned out good so delicious.. im about to make my napa and raddish kimchi but just wondering if u can use thai fish sauce, would that be ok? And can I use fermented shrimp instead of oysters? Thank u so much Atitatit Ohio joined 11/18 & has 2 commentsPosted November 15th, 2018 at 5:20 pm | Log in to reply or create a profile. I dont have enough garlic. :(( can I still make the kimchi? I only have 1/2 cup of garlic? Shannydoo Kent, WA joined 11/17 & has 1 commentPosted July 4th, 2018 at 12:26 pm | Log in to reply or create a profile. Mmmmm, I made an extra big batch because everyone loves it so much!See full size image elliott_kautz@yahoo.com Gent joined 9/17 & has 1 commentPosted September 27th, 2017 at 11:10 am | Log in to reply or create a profile. Maangchi, I was very excited to find all the ingredients… until I saw that the rice flour is not glutinous rice flour, just normal rice flour. Will this negatively effect the recipe/taste of my kimchi if I can’t get glutinous rice flour? Also I have a second question. How much does this recipe make? I cook for one (me) and have a very small fridge. Does it work to make half of the recipe?Thank you :-) Love your recipes :) igotrice Manila joined 9/17 & has 1 commentPosted September 28th, 2017 at 3:27 pm | Log in to reply or create a profile. Hi! I just made an account so I could let you know that there should be no distinguishable difference using either rice flour variety as the glutinous kind just has more starch content, but I’m positive boiling the regular rice flour in water will make a thick paste as well.I think its purpose anyways is to just have sort of a vehicle for the other ingredients to be easily spread throughout the batch, and help in the fermenting as well. It’ll still end up thinned out and not sticky at all. tl;dr: Your rice flour you have on-hand is fine for this purpose! Enjoy making your kimchi! ;) Sille Florida joined 7/16 & has 3 commentsPosted September 2nd, 2017 at 8:26 pm | Log in to reply or create a profile. Hi! I just finished making it. Tried it and it is awesome, better than the store bought. Thanks for sharing your recipes.See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted September 13th, 2017 at 10:15 pm | Log in to reply or create a profile. Not only is the kimchi you made adorable but you are, too! Cheers! : ) Mi Heui Iran - Tehran joined 5/16 & has 18 commentsPosted June 1st, 2016 at 5:30 am | Log in to reply or create a profile. HI maancghican i add frozen shrimps or fish in kimchi??? Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 5th, 2016 at 8:24 am | Log in to reply or create a profile. I add Fresh shrimp and fish when I make my special winter kimchi which is very salty. You can add shrimp and fish to your normal kimchi but the kimchi should be made with much more salt than usual kimchi. After making it, keep it in the fridge for a few months before eating until the shrimp and fish are well fermented. I will post the recipe someday. andrew_ysk germany neuss joined 6/17 & has 1 commentPosted June 30th, 2017 at 7:51 am | Log in to reply or create a profile. hii Maangchi,your cooking recipes are wonderful. love it.just made a batch of my napa cabbage kimchi.. oyster is expensive here in germany.. 1 oyster is 1.50 euro.. i used 5 just to make a taste better. i think. you said can use shrimp and fish. do you have video on it ?do you also know how to do oyster sauce ? sometime ago, i went to holland and got a lot of oyster.. i am thinking can make a true oyster sauce out of it.. unlike the oyster sauce in the market , all fake.. thanks.andrewgermany Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 1st, 2017 at 11:40 am | Log in to reply or create a profile. “You said you can use shrimp and fish. do you have video on it ?”No, not yet. But I will post a video someday. If you add fresh shrimp or fish to your kimchi, you should wait until the kimchi ferments before eating it.Shrimp or fish take time to ferment. When I add shrimp and fish (pollack), I eat the kimchi at least 3- 4 months after making it because it won’t ferment in a short time. So I add shrimp and fish to my kimchi only for winter kimchi. I make my winter kimchi usually in the beginning of December but I divide the kimchi into 2 containers. One is for eating right after making and the other is for eating later that contains fish and seafood.And regarding your 2nd questions, I don’t know how to make oyster sauce. meowsen Singapore joined 3/16 & has 1 commentPosted March 2nd, 2016 at 2:11 am | Log in to reply or create a profile. HI! IS there any way to save my kimchi? I added thai fish sauce in the kimchi and it tastes weird now! HELP NEEDED! Cutemom Indonesia joined 3/13 & has 82 commentsPosted March 5th, 2016 at 1:19 am | Log in to reply or create a profile. Thai fish sauce should be ok to use in kimchi. Describe the weirdness of the taste maybe we can help uIma LouiseDaniel USA joined 1/15 & has 11 commentsPosted January 6th, 2015 at 9:35 am | Log in to reply or create a profile. Kimchi is quite popular as well as delicious Korean food. Most people love it. juls Montgomery TX joined 10/14 & has 2 commentsPosted November 2nd, 2014 at 7:22 pm | Log in to reply or create a profile. Thank you for a user friendly site. I wanted an Onggi pot and your site suggested Super H market in Houston. I live about an hour outside of the city. Love that store!Lots of Koreans in the store very friendly, clean and super stocked. They have #3, #10 and #5 Onggi earthenware pots in stock. I will be making Kimchi very soon as the weather is turning cool finally. Thank you again and i will tell you how it turns out, hopefully won’t have to buy store bought Kimchi in a jar anymore. PS went to the 99 Ranch store since they are about a block apart it was very nice too, but the Super H will see me again. Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 3rd, 2014 at 5:33 am | Log in to reply or create a profile. I’m glad you found a good Korean grocery store in your area. You are ready to make kimchi now. Check out my recent kimchi recipe, too. https://www.maangchi.com/recipe/tongbaechu-kimchiGood luck! Blackoppa Saudibarabia joined 6/20 & has 1 commentPosted June 17th, 2020 at 5:10 am | Log in to reply or create a profile. Maangchi. Hi.. Me and my wife like your page and recioes so much. We just have a question. We have been trying to make kimchi and aome we sell and some we give to our friends. Some say our kimchi is perfecr and aome say our kimchi is sour.. Can you give us any feedback, how sour should a kimchi taste.See full size image ArinDCD Colorado joined 4/14 & has 1 commentPosted April 3rd, 2014 at 8:15 pm | Log in to reply or create a profile. After I’ve made the kimchi, is it ok to cut it up and put it into pint sized mason jars to ferment or do I need to let it ferment whole before cutting up and jarring? Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 3rd, 2014 at 5:35 am | Log in to reply or create a profile. ” is it ok to cut it up and put it into pint sized mason jars to ferment..” yes, it’s ok. Dreamtrekker Pennsylvania joined 3/14 & has 2 commentsPosted March 18th, 2014 at 12:15 pm | Log in to reply or create a profile. Made this yesterday and now waiting, impatiently! Can’t wait to try your stews and pancakes. byron182 Philippines joined 3/14 & has 2 commentsPosted March 13th, 2014 at 1:22 pm | Log in to reply or create a profile. Hi MaangchiI made three batches of Kimchi from your recipe and it turned out fine. But On the fourth batch it turned out slimy and gross. The cabbages where still crunchy but it has a slimy coating. I can’t seem to figure out what happened. What is the cause of this? and what are the key steps insuring that this doesn’t happen. Thanks again Maangchi New York City joined 8/08 & has 12,051 commentsPosted March 15th, 2014 at 12:00 pm | Log in to reply or create a profile. There could be a few reasons. First, use fresh good quality napa cabbage. Second, be sure to salt the cabbage evenly. If cabbage doesn’t salt enough, the kimchi may go bad instead of fermenting. Third, after salting and rinsing the cabbage, be sure to drain it well. Good luck! byron182 Philippines joined 3/14 & has 2 commentsPosted March 16th, 2014 at 1:30 am | Log in to reply or create a profile. I just finished my latest batch yesterday and this is what I did. I chopped the cabbages into bite sized pieces. Then I used the wet method and added more salt than I was comfortable with about 1:10 salt/water ratio for 5 hours. I also added a tablespoon of vinegar to the paste because I forgot to keep my good kimchi juice for the starter culture. Then I placed the kimchi in an old unused fridge for a day to ferment. I just tasted it and it was fine. Thanks for the tip about the salt. Cutemom Indonesia joined 3/13 & has 82 commentsPosted March 5th, 2016 at 1:23 am | Log in to reply or create a profile. Hi! Actually u don’t need kimchi juice as starter for ur new kimchi. As it ferment it will produce juices. Hope that help bondperry florida joined 3/14 & has 1 commentPosted March 4th, 2014 at 9:53 am | Log in to reply or create a profile. Hello,I am 73 years old and my partner is 65. He is Japanese and calls Kimchi “kamuchi”; we both love it. The supermarket carries a brand that gets us by…but it isn’t very good. The Asian market has a brand they get from Brooklyn, that is really delicious….good flavor and fermenting. The local Asian market makes their own…but it is much too mild and fresh for our taste. I want to try your recipe and technique. I have the ingredients on hand EXCEPT, I bought a pound bag of Shin Sun MI Korean Red Pepper Coarse Powder (not flakes)….this is a lot of red pepper powder…..can I substitute it for the flakes? Can I use the fresh Packaged oysters from the seafood counter, can I use chives or green onion instead of the Asian chives…..I haven’t seen them locally. Thank you for your help Maangchi New York City joined 8/08 & has 12,051 commentsPosted March 4th, 2014 at 10:57 am | Log in to reply or create a profile. Yes, you can use it. “Red pepper coarse powder” sounds like it’s hot pepper flakes. “Can I use the fresh Packaged oysters from the seafood counter” yes, it’s even better.“Can I use chives or green onion instead of the Asian chives” yes, you can.Good luck with making good kimchi! Toto Bonn, Germany joined 6/10 & has 34 commentsPosted December 29th, 2013 at 12:42 pm | Log in to reply or create a profile. Dear Maangchi,after making Kimchi for 3 years now I just had a question: I saw some recipes where they didn’t salten the cabbage directly but putting it into a brine for 3 hours or so. Is there a difference in taste or consistency or is it just the same? Is there actually any difference in the end product at all?Thank you, Toto Maangchi New York City joined 8/08 & has 12,051 commentsPosted December 30th, 2013 at 9:53 am | Log in to reply or create a profile. You can use the both ways when you salt your cabbage. For me, this method is much simpler and save some salt, too.