There are many ways to make kimchi at home, depending on the type of kimchi you want to make. Here is one possible recipe for making cabbage kimchi, based on the first search result1:
Cut a cabbage into four pieces and cut off the stem. Cut the cabbage into bite-sized pieces.
Put the cabbage in a large bowl and sprinkle 1 cup of water evenly over it. Then sprinkle 1 cup of salt over the cabbage, starting from the bottom. The water will help the cabbage to wilt faster.
Let the cabbage sit for about an hour, turning it over occasionally. The stem part should be soft and bendable when it is
ready. You can taste a piece of cabbage to see if it is salty and crunchy.
Rinse the cabbage in water 2-3 times and drain it well in a colander. You don’t want any excess water in the kimchi.
Prepare some green onions and cut them into 4-5 cm pieces. You can also use other vegetables such as radish, carrot, or cucumber if you like.
To make the seasoning paste, blend 10 tablespoons of red pepper powder, 1/2 onion, 1/4 pear, 5-6 cloves of garlic, 1 tablespoon of shrimp sauce, 5 tablespoons of anchovy sauce, 2 tablespoons of cooked rice, 2 tablespoons of plum extract, and 0.3 tablespoon of ginger in a blender or a hand blender.
In a large bowl, mix the red pepper powder and the seasoning paste well. This will prevent the red pepper powder from clumping up when you add water later.
Add the cabbage, green onions, and any other vegetables you want to the bowl and toss them well with the seasoning. You can also wear gloves to rub the seasoning into the cabbage by hand.
Taste the kimchi and adjust the seasoning with salt or anchovy sauce if needed.
Put the kimchi in a kimchi container and leave it at room temperature for at least 3 hours to ferment a bit. You can also
eat it right away if you like fresh kimchi. Store it in the refrigerator afterwards and enjoy it cold.
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f you want to make water kimchi or fried kimchi, you can check out the other search results for more recipes234. I hope this helps you make delicious kimchi at home! 😋