Sunday, September 5, 2010

Making Kimchee

This weekend my mom showed me how to make kimchee. It turned out to be a lot easier than I thought it would be. I took pictures for reference later however.

I could have used a smaller jar for this batch.

We also made a batch of the radish kind.

My mom doesn't really measure stuff so I had to eyeball everything. This is pretty loosey goosey but here is the recipe.


1 nappa cabbage

few green onions

6 garlic cloves - minced

4 tablespoons hot pepper powder

3 tablespoons anchovy sauce

2 tablespoons sugar - SECRET INGREDIENT

1 teaspoon salt

Chop cabbage into pieces

Layer cabbage with salt in a bowl, press down and let soak for a few hours - mixing occasionally

Drain the water that came out of the cabbage

Add green onions, garlic, hot pepper powder, anchovy sauce, and sugar - mix together

Pack the kimchee into a jar, keep it out of the sun, and let it soak for a couple days then it's ready to eat


  1. The radish kind is our all time favorite. Same recipe with daikon radish, yes? We're super excited to make this and we don't mind the loosey goosey recipe. Thanks!

  2. YUM! Looks simple enough to make, my bf can't stand the smell of it though. I like mine super sour which usually means the smell is a lot stronger.

  3. Thanks for sharing the recipe. I just got a radish kimchee from Lee's Oriental Store. It was yummy. I will be trying your recipe soon.

  4. catiecake - yes, we used daikon radish for the radish kimchee and the ingredients are the same - you just have to eyeball the amounts.

  5. when you say "keep it out of the sun" that means not in the fridge, just put it on a shelf or something? I'm excited to try it.

  6. d - right, set the jar in a cool spot out of the sun for a couple days then put it in the fridge.

  7. Love that deep, rich orange. Makes me want to make kimchee pancakes. Mmmmm...

  8. I just learned how to make kimchi too by way of Korean mom. :)

    We didn't use anchovy sauce, though, which will delight my vegan/vegetarian friends. Heh.

    I so love that I can make my own now. I too had to take great notes and make sure to eyeball everything. My mom doesn't use measurements at all when cooking.

  9. Hi, don't know if you like other Korean dishes but has lots of other great and easy Korean recipes! :)

  10. My grandma in Korea places her kimchi in these special pots (hang-a-ri) and they keep them cool and out of the sun. There are special kimchi refrigerators to help them last longer.

  11. Looks delicious, but I hear it can be pretty spicy! I don't think my stomach could handle it.

  12. I don't know if sugar is such a secret. I've been watching Maangchi on YouTube making Korean food and it seems like she puts sugar in EVERYTHING!
    I can't wait to try making my own kimchee. Thanks for the recipe!

  13. I was just watching an episode of The Grand Chef (aka "Gourmet" or "Sikgaek " or "Shikgaek)on MHZ where a dying character made different pots of Kimchi for all the people she knew. She even made tea kimchee. Now I'm intriqued, I've never eaten it, only smelled it (!!!!!)

  14. my mother omits the sugar, and sometimes add sprite instead! that's her secret ingredient.

  15. What is the hot pepper powder? Is that just what it's labeled at the store?
    Excited to try this and glad you linked back to it!

    1. Krista - at the store the hot pepper flakes will be called Gochugaru. Hope that helps!

  16. Looks good. I like it but The Little Woman hates the smell :/