Top 10 Best Ways to Make Delicious Kimchi Using Simple Ingredients at Home

Ingredients:

• Large white radish (about 2-3kg)
• Chopped spring onions (3cm pieces)
• 50g salt
• 5g glutinous rice flour
• 100g Korean chili powder (adjust to taste)
• 3-4 minced shrimp
• 3 teaspoons minced ginger
• 3 tablespoons minced garlic
• 3 tablespoons fish sauce

Instructions:

• Peel, wash, and cut the radish into bite-sized pieces.
• Sprinkle salt over the radish and mix well, then let it sit for about 40 minutes.
• While waiting, cook 5g of glutinous rice flour with a bit of water to make about 3 tablespoons of rice paste. Mix this paste with the remaining ingredients (except for the radish and spring onions).
• After 40 minutes, the radish will release water. Drain the brine to prevent the kimchi from becoming too salty. Avoid rinsing the radish.
• Place the radish into a large bowl and add the prepared seasoning mixture and spring onions. Mix well to ensure the kimchi is evenly coated with the seasoning.
• Like napa cabbage kimchi, store the radish kimchi in a sealed container (plastic or glass). Let it ferment at room temperature for about 2 days before transferring it to the fridge for later consumption.

Ingredients:

• 500g bok choy
• 1/2 red onion, thinly sliced
• 2 stalks of spring onion, chopped into bite-sized pieces
• 20g salt
• 30g Korean chili powder (adjust to taste, add more for extra spice)
• 15ml fish sauce
• 5g sesame oil
• 10g sugar
• Some minced ginger
• 10g minced garlic
• 2.5g sesame seeds

Instructions:

• Trim the bok choy by removing the root and old leaves. Wash and drain the leaves, then sprinkle salt over them to soften for about 30 minutes.
• Mix all the seasoning ingredients in a large bowl.
• Rinse and drain the bok choy, then combine it with the red onion, spring onions, and the seasoning mixture. Mix thoroughly to ensure the flavor soaks into the vegetables. You can adjust the seasoning to your taste during this step.
• The bok choy kimchi ferments best after 1 to 2 days. If kept too long, it may become overly sour, so it's recommended to make it in small batches.

Thành phần:

• 4 muỗng canh bột ớt (hoặc 2 muỗng canh tương ớt)
• 8 tép tỏi băm
• 4 muỗng canh bột nếp.
• 1 củ su hào nhỏ
• 1 củ cà rốt thái sợi khoảng 3 – 4 cm
• 1 nhánh tỏi tây thái lát mỏng
• 1 củ hành tây thái nhỏ
• 1 miếng gừng tươi thái sợi nhỏ 3 cm
• 1 muỗng canh mật ong nguyên chất

Cách làm:

• Sơ chế nguyên liệu:
  • Su hào sau khi mua về, rửa sạch, cắt nhỏ thành miếng vừa ăn rồi ngâm su hào với muối, nước chanh, mật ong, để nửa tiếng cho mềm. Sau đó, đổ hết nước đi, xả lại với nước lạnh nhiều lần.
  • Cải xoăn thì cắt bỏ phần cuống dày, xả nước lạnh. Ướp cải xoăn với 1 thìa cà phê muối, nước cốt chanh, mật ong. Xoa bóp đều hỗn hợp ướp khắp mặt lá cải khoảng 2 – 3 phút rồi để yên nửa tiếng.
  • Trộn gừng với hạt mè cùng dầu oliu trong một tô sạch.
  • Phần bột nếp, bạn pha loãng với nước lọc, đun sôi nhẹ, khuấy tan đến khi bột nổi bọt và nở ra sánh mịn.
• Làm kim chi từ su hào với cải xoăn:
  • Tỏi, hành tây cho vào máy xay đánh nhuyễn, rồi lấy ra trộn đều với nước mắm.
  • Cho bột ớt vào hỗn hợp trên, quấy đều.
  • Sau đó, cho su hào đã sơ chế, cùng cà rốt, tỏi tây, cải xoăn ráo nước, cùng hỗn hợp hạt mè – mật ong vào trộn chung.
  • Trộn hỗn hợp su hào và cải xoăn trên khoảng 15 phút cho ngấm đều các thành phần gia vị với nhau rồi mới cho kim chi vào hũ ngâm đậy nắp kín.
  • Kim chi su hào và cải xoăn có thể ăn liền được, chỉ cần rắc thêm hạt mè lên trên dung hòa hương vị. Hoặc, bạn ngâm lên men ở nhiệt độ phòng 2 – 3 ngày cho giòn ngon nhé. Khi muối kim chi đạt đến độ chua như mong muốn thì cho vào tủ lạnh bảo quản.

Ingredients:

• 3 heads of broccoli.
• 2 tablespoons of salt.
• Chili powder (3 heaping tablespoons), fermented shrimp paste (1 heaping tablespoon), sugar (1 teaspoon), salt (1 teaspoon).
• 1 red chili pepper.

Instructions:

• Wash the broccoli thoroughly, cut into bite-sized pieces, then soak in a diluted saltwater solution for about 30 minutes before draining it.
• Wash the red chili, remove the seeds, and slice it thinly.
• Mix the seasonings of chili powder, fermented shrimp paste, sugar, and salt into the broccoli and stir well.
• Add the sliced red chili and leave the mixture at room temperature for about 6 hours before storing it in the refrigerator.

Ingredients:

• 1kg pickled shallots
• 1 carrot
• 1 daikon radish
• 1 onion
• 1 pear
• Ginger, garlic, spring onions, chives
• Seasonings: Salt, chili powder, sugar, fish sauce

Preparation:

Step 1: Preparing the pickled shallots

• Once you have purchased the pickled shallots, trim the roots, peel off the outer skin, and remove the green part of the shallot. After cleaning, wash the shallots with clean water.
• Next, soak the shallots in water with a bit of salt for 7-8 hours, then drain and rinse them with cold water until they are completely dry.

Preparing the other ingredients:

• Peel the onion, daikon radish, carrot, and pear. Then, cut the daikon and carrot into julienne strips.
• Chop the pear and onion into cubes, then blend them until smooth. Wash and chop the spring onions and chives into small pieces, keeping the white ends of the spring onions separate. Grate the ginger and garlic into a paste.

Pickling the shallots:

• Combine the ginger and garlic paste, 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of fish sauce, and 1 tablespoon of chili powder in a bowl. Mix thoroughly.
• Add the spring onions, chives, daikon, and carrot into the mixture and stir well. Finally, add the pickled shallots and mix everything together evenly.

Finishing:

• Once all the ingredients are well mixed, place the kimchi in a clear glass jar and leave it at room temperature for 1 day. Afterward, store it in the refrigerator to chill.

Ingredients:

• 500g napa cabbage
• 200g baby corn
• 300g lotus root
• 200g carrot
• 200g daikon radish
• 100g pickled shallots
• 100g pickled cucumber
• 800g mustard greens
• 200g chili peppers
• 100g garlic
• Seasonings: sugar, fish sauce, salt, vinegar

Preparation:

Prepare the ingredients:

• Expose the mustard greens to the sun for about 1 hour to wilt slightly. Briefly blanch in boiling water to retain a vibrant green color, then rinse with clean water and cut into 2cm pieces.
• Cut the napa cabbage into 3-4cm long pieces, mix with 20g of salt in a bowl, and marinate for 30 minutes. Afterward, rinse with clean water to remove excess salt and drain well.
• Peel the lotus root, slice it thinly, and rinse with clean water. Boil for about 10 minutes, then transfer to a bowl with ice water, and soak for an additional 10 minutes to enhance crispness.
• Peel and slice the daikon radish and carrot into thin pieces, mix with 2 tablespoons of salt, and let it sit for 10 minutes. Rinse with water and drain.
• Clean the baby corn, and chop the ginger, chili peppers, garlic into small pieces. Blend the garlic, ginger, and chili peppers in a blender to form a paste.

Prepare the fish sauce mixture:

• In a pot, combine 800g of sugar, 300ml of fish sauce, and 300ml of vinegar. Heat the mixture, stirring continuously to dissolve the sugar, ensuring it doesn’t burn at the bottom of the pot.
• Once the sugar is dissolved, remove from heat and allow to cool.
• Once cooled, add the blended ginger, garlic, and chili paste to the mixture, and stir well.

Make the kimchi:

• In a large bowl, combine the mustard greens, napa cabbage, lotus root, daikon, carrot, baby corn, pickled shallots, pickled cucumber, and pour over the fish sauce mixture. Wear gloves and mix everything thoroughly.
• Once well-mixed, cover the bowl with plastic wrap and leave it in a cool place for half a day. Afterward, mix again to ensure the spices are evenly distributed. Let it ferment for about 3 days before enjoying.

Serving:

• After fermenting, serve the lotus root kimchi on a plate with hot rice and braised meat for a delicious meal.

Ingredients:

• 1kg green onions
• 180ml fish sauce
• 300ml water
• 15g rice flour
• 150g apple
• 1 onion
• 40g minced garlic
• 70g Korean chili powder

Preparation:

Step 1: Prepare the ingredients:

• Start by trimming the roots off the green onions. Rinse them thoroughly under running water to remove any dirt or sand. For extra precaution, you can soak them briefly in salted water. Once clean, let the onions drain completely.
• You can either keep the green onions whole or cut them into 2 or 3 sections, depending on your preference.
• Peel the onion and cut it into 2-3 cm thick slices. Peel the apple, remove the seeds, and chop it into similar-sized pieces. Blend the apple and onion together into a smooth paste.

Step 2: Cook the rice flour and soak the green onions:

• Place the green onions in a bowl, then pour 180ml of fish sauce over them. Let the onions soak in the fish sauce for 30 minutes, making sure they are fully submerged by pressing them down occasionally.
• In a separate pot, heat 300ml of water, and add 3 tablespoons of rice flour. Stir continuously until the mixture thickens slightly, then remove from heat.

Step 3: Prepare the pickling liquid:

• After 30 minutes, remove the soaked green onions from the fish sauce.
• Keep the soaking liquid and add 70g of Korean chili powder, 80g sugar, 40g minced garlic, the blended apple and onion mixture, and the rice flour paste from Step 2 into the same liquid. Stir everything thoroughly.

Step 4: Pickle the kimchi:

• To pickle the green onions, place them into the prepared pickling mixture. Use gloved hands to gently toss the onions with the seasonings, making sure the flavors are evenly absorbed.
• Be careful not to crush the onions while mixing. Instead, use a light tossing motion to keep the texture intact, as overly aggressive mixing can make the kimchi mushy and unappealing.
• Once well-mixed, transfer the kimchi to a jar and refrigerate it for 2-4 days. It will be ready to enjoy after fermenting for a few days.

Ingredients:

• 2 large napa cabbages, approximately 3kg
• 2 carrots
• 1 medium onion
• 1 large daikon radish
• 1 garlic bulb
• 1 piece of ginger
• Some green onions (can be substituted with chives)
• 100g rice flour
• 1.5 liters water
• 100g sugar
• 150ml fish sauce
• 250g coarse salt
• 150g Korean chili powder (adjust to taste)

Preparation:

• Peel and wash the daikon, carrots, onion, and green onions. Dice the onion and blend it with garlic and ginger. Cut the green onions into 3 cm sections. Grate the daikon and carrots into thin strips.
• Wash the napa cabbages, remove the stems, and cut them in half or quarters as preferred. Rinse the cabbage with water, then sprinkle salt on the white stalks, ensuring they are soft but not broken. Avoid salting the green leaves to prevent them from spoiling during fermentation.
• Rinse the cabbage 2-3 times to remove excess salt and let it drain without squeezing to avoid damage.
• While waiting for the cabbage to drain, prepare the kimchi paste. Boil 1 liter of water with the rice flour, stirring constantly to prevent burning. Once the mixture boils, add sugar and continue stirring until fully dissolved. Remove from heat and let it cool.
• Once cooled, add the Korean chili powder and stir for about 20 minutes. Then, add the prepared onion, garlic, and ginger paste. Mix in the fish sauce and stir thoroughly.
• Mix the green onions, carrots, and daikon with the kimchi paste. Rub the paste evenly onto the napa cabbage stalks, ensuring it’s well absorbed.
• Finally, place the kimchi in a plastic or glass jar. Leave it to ferment at room temperature for about 2 days before storing it in the fridge. The kimchi will be ready to enjoy once it has fermented to your preferred sourness.

Ingredients:

• 1kg high-quality cucumbers
• 1 tablespoon salt
• Some chives
• 1/4 onion
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon ginger
• 2 teaspoons minced garlic
• 1 tablespoon sugar
• 1 tablespoon shrimp salt
• 1 tablespoon fish sauce
• 3 teaspoons Korean chili powder (adjust to taste)

Preparation:

• Slice the onion into thin pieces and cut the chives into 3 cm sections.
• Soak the cucumbers in clean water for about 10 minutes, then drain and pat them dry. Cut the cucumbers into 8 bite-sized pieces.
• Sprinkle salt on the cucumbers and mix them thoroughly. Let them sit for 30 minutes, then discard the excess salt water without rinsing.
• Place the cucumbers in a large bowl and mix them with the prepared seasoning ingredients. For cucumber kimchi, you only need to wait for 3-4 hours or overnight before enjoying. It’s quick, delicious, and perfect for a homemade treat!

Ingredients:

• 450g chives
• 1 teaspoon rice flour
• 1/2 onion, thinly sliced
• 1 tablespoon white sugar
• 2 teaspoons sesame seeds
• 1/2 cup fish sauce

Instructions:

• Wash the chives thoroughly, soak them in saltwater, rinse, and drain. Then, cut them into 4-5 cm long pieces. Place the chives in a bowl and mix in the fish sauce.
• Let the chives soak for about 30 minutes to absorb the fish sauce. Stir occasionally to ensure the sauce coats all the chives evenly.
• Mix the rice flour with 250ml of water in a small pan. Cook over medium heat, stirring until the mixture thickens. Add sugar and continue stirring for a few more minutes.
• In a large bowl, combine fish sauce, chili powder, sugar, minced garlic, and toasted sesame seeds. Add the chives, onion, and chopped chili into this mixture. Gently mix everything together. It's recommended to wear gloves to mix the ingredients to avoid irritation from the chili.
• Your chive kimchi is now ready! You can enjoy it right away with rice, or store it in a jar at room temperature for a few days to ferment, then keep it in the fridge for later use.