Hello everybody!Today I’m going to show you how to lớn make classic, spicy, traditional napage authority cabbage kimđưa ra called tongbaechu-kimđưa ra, a.k.a. baechu-kimchi or pogi-kimbỏ ra. But this dish is so common & iconic among Koreans that we simply Gọi it “kimchi.” When people talk about kimđưa ra, this is the dish they’re referring lớn, despite the fact that there are many kinds of kimchi in Korean cuisine, & many made with napage authority cabbage, too.

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Over the years I’ve sầu posted recipes for a few of them, but I’ve sầu never made an in-depth đoạn phim for making tongbaechu-kimchi! I’ve sầu made a đoạn Clip for mak-kimbỏ ra (easy kimchi), which is very similar but is easier because you khổng lồ chop up the cabbage first, và I’ve made an ultra simple yangbaechu-kimchi (emergency kimchi). Many years ago I even posted a recipe showing how to make baechu-kimbỏ ra with kkakdugi in one batch. But until now, I’ve never posted the most classic & traditional napa cabbage kimbỏ ra.



Yeongyang Medium Spicy

Yeongyang Very Spicy

This kimchi uses the whole cabbage leaf, which makes it more labor-intensive sầu than the other ones on my website, because you’ll need to take time khổng lồ spread the spicy paste leaf by leaf. It’s more work, but this is the traditional style & if you can make this kind of kimchi well, you can consider yourself good at Korean cooking.

As I mention in the video, my mom used to make kimbỏ ra from 200 heads of cabbage! This was kimjang kimđưa ra, made with her friends at the beginning of winter, and meant khổng lồ last until the spring. 3 lớn 4 of her friends would come over và help her chop vegetables and most importantly, spread the paste on the leaves. This always needs khổng lồ be done by h&. They would bring their own rubber gloves, và spend the day talking và laughing, & always had polloông xã stew or beef radish soup for lunch. They had a lot of fun!

At the over of the day they would take some kimđưa ra home page with them, but my mom would get all the rest, which lasted my whole family through the winter. And when my mom’s friends needed khổng lồ make their winter kimđưa ra, my mom brought her gloves over khổng lồ their houses and helped them, like they did for her.

In the video I also show you how to ferment it in a traditional onggi. Using an onggi is not mandatory, but for those of you who have one already, this is how you use it! If you don’t have one, just use a BPA-miễn phí plastic container, or a glass container.

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I answer many other frequently asked questions about kinchi-making in this video:

I hope you enjoy the recipe, and if you love kimbỏ ra, I encourage you to lớn make your own kimbỏ ra at home. It’s delicious, easy, & a fun thing lớn do!



Makes about 8 pounds (3.6 kg) of KimchiFor salting cabbage:

½ cup Kosher salt (2.5 ounces: 72 grams)


For making porridge:

2 cups water2 tablespoons sweet rice flour (glutinous rice flour)2 tablespoons turbinavị sugar (or brown or White sugar)


2 cups radish matchsticks1 cup carrot matchsticks7 to lớn 8 green onions, chopped1 cup water dropwort (minari), optional

Seasonings & spices:

½ cup garlic cloves (24 garlic cloves), minced2 teaspoon ginger, minced1 medium onion, mincedDirections

Prepare and salternative text the cabbage:

If the cabbage cores stick out too much, trim them off.After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, khổng lồ remove sầu the salternative text and any dirt. As you wash, split the halves into quarters along the slits you cut inkhổng lồ earlier. Cut off the cores, and put them in a strainer over a basin so they can drain well.


While the cabbage is salting for 2 hours, và in between the times you’re turning it over, you can make the porridge:

Combine the water & the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts lớn bubble. Add the sugar & cook 1 more minute, stirring. Remove sầu from the heat & let it cool off completely.

Make kimchi:

Spread some kimbỏ ra paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself inlớn a small packet, & put inlớn your jar, plastic container, or onggi.Eat right away, or let it sit for a few days khổng lồ ferment.


On fermentation:

The kimchi will start fermenting a day or two at room temperature, depending on the temperature và humidity of your room. The warmer và more humid it is, the faster the kimchi will ferment. Once it starts khổng lồ ferment it will smell and taste sour, & pressing on the top of the kimđưa ra with a spoon will release bubbles from beneath.Once it starts to fermented, store in the refrigerator khổng lồ use as needed. This slows down the fermentation process, which will make the kimbỏ ra more and more sour as time goes on.


Posted on Sunday, June 22nd, 2014 at 9:44 pm.Last updated on April 15, 2020.Tagged: cabbage kimđưa ra, 배추김치, Gimjang kimbỏ ra, how to lớn make kimbỏ ra, 포기김치, 통배추김치, kimjang kimbỏ ra, korean food, Korean kitchen,"s Korean cooking, napage authority cabbage kimbỏ ra, pogi kimđưa ra, tongbaechu kimchi