Homemade Kimchi Recipe

Kimchi is an iconic Korean dish made by fermenting vegetables—typically napa cabbage and radishes—with a mixture of chili peppers, garlic, ginger, and other spices. Known for its unique, tangy, and slightly spicy flavor, kimchi is a fundamental part of Korean cuisine and culture. It’s both a versatile side dish and a powerful source of probiotics, thanks to the fermentation process.

Kimchi is not only celebrated for its flavor but also for its health benefits. Packed with vitamins, minerals, and beneficial bacteria, it’s considered one of the world’s healthiest foods. Over the centuries, kimchi has evolved from a simple preservation method to a flavor-rich, multi-step culinary art form, with hundreds of regional and seasonal variations. The dish’s popularity has also spread worldwide, inspiring chefs and home cooks alike to try their hand at making it.

Whether you’re new to fermented foods or an experienced home cook, this guide will help you create delicious homemade kimchi with a balance of tangy, spicy, and umami flavors.

Overview of Homemade Kimchi (Kimchee)

Kimchi’s distinct flavor results from the fermentation process, which transforms basic ingredients into a complex, umami-rich dish. Here’s a breakdown of what makes kimchi so special:

• Flavor Profile: Kimchi combines tanginess from fermentation, heat from gochugaru (Korean chili flakes), umami from fish sauce, and depth from garlic and ginger.
• Texture: The napa cabbage becomes tender yet retains a slight crunch. Other vegetables, like radish, add variety to the texture.
• Types of Kimchi: While napa cabbage kimchi (Baechu kimchi) is the most well-known, other popular types include radish kimchi (Kkakdugi), cucumber kimchi (Oi Sobagi), and white kimchi (Baek kimchi), which is a milder, non-spicy version.
• Serving Suggestions: Kimchi can be enjoyed as a side dish, added to rice and noodle dishes, or incorporated into stews, pancakes, and even grilled cheese sandwiches for a spicy, tangy twist.

Brief History and Cultural Significance of Kimchi

Kimchi is deeply embedded in Korean history and culture, dating back over 2,000 years. It originated as a method for preserving vegetables during harsh winters when fresh produce was scarce. Traditional Kimjang—the process of making and sharing kimchi—became a cultural ritual that families and communities celebrated together.

In the 16th century, with the introduction of chili peppers to Korea, kimchi evolved to include spice, creating the bold flavors we know today. Kimchi’s popularity has since spread globally, with people embracing it for both its flavor and health benefits.

Today, kimchi represents Korean identity, pride, and community. It is a staple in Korean households, and variations are often customized based on family recipes passed down through generations.

Preparation Phase & Tools to Use

Making kimchi involves a few essential steps and tools to ensure proper fermentation and flavor development. Here’s how to set up your workspace and gather the right tools.

Preparation Steps

1. Gather Ingredients: Set out your main ingredients, including napa cabbage, Korean radish, gochugaru (Korean chili flakes), garlic, ginger, fish sauce, and green onions.
2. Salting the Cabbage: This crucial step involves salting the cabbage to draw out excess water, which helps the cabbage absorb the kimchi paste. Salting also softens the cabbage, making it ideal for fermentation.
3. Making the Kimchi Paste: Create a flavor-packed paste using gochugaru, fish sauce, garlic, ginger, and a touch of sugar or fruit for natural sweetness.
4. Massaging the Paste into the Cabbage: Apply the paste evenly to each leaf of cabbage, ensuring thorough coating for balanced flavor and fermentation.
5. Packing and Fermenting: Pack the cabbage tightly into fermentation jars to minimize air exposure. This helps create an anaerobic environment essential for successful fermentation.

Essential Tools and Equipment

• Large Mixing Bowl: For salting the cabbage and later for mixing the vegetables with the kimchi paste.
• Gloves: Recommended to protect your hands from the spicy chili paste, which can cause skin irritation.
• Fermentation Jar: A glass or ceramic jar is ideal for storing kimchi, as it doesn’t react with the acidic, fermented mixture.
• Fermentation Weight: Optional, but helpful in keeping the cabbage submerged in the liquid to prevent mold growth and support even fermentation.
• Sharp Knife and Cutting Board: For chopping the cabbage, radishes, green onions, and other vegetables.

Importance of Each Tool

• Mixing Bowl: Allows enough space for evenly salting and tossing the cabbage.
• Gloves: Protect your hands from the chili paste and make it easier to massage the paste into the cabbage.
• Fermentation Jar: Properly stores kimchi for fermentation, allowing it to develop flavor in an anaerobic environment, free from oxygen exposure.

Preparation Tips

Ingredient Selection

• Choosing Fresh Cabbage: Select fresh, firm napa cabbage with crisp leaves, as it will hold up best during fermentation.
• Using Authentic Gochugaru: Korean chili flakes, or gochugaru, are preferred for kimchi, as they provide the ideal balance of color, spice, and flavor. Gochugaru’s unique heat level and fruity undertones create a balanced kimchi.
• Fish Sauce Alternatives for Vegan Kimchi: For a vegan version, replace fish sauce with soy sauce, miso, or a seaweed-based alternative, which provides umami flavor without animal products.

Preparing and Salting the Cabbage

• Proper Salting for Texture: Salting is essential to draw out excess water from the cabbage. This step softens the leaves, helping them absorb flavors and maintain an ideal texture after fermentation.
• Rinsing the Cabbage: After salting, rinse the cabbage thoroughly to remove excess salt, which prevents the kimchi from becoming too salty.

Making the Kimchi Paste

• Balancing Sweetness and Spice: Adding a little sugar, grated apple, or pear enhances the depth of flavor, balancing the heat of gochugaru. This sweetness also helps activate fermentation.
• Adjusting the Spice Level: Start with a smaller amount of gochugaru if you prefer a milder kimchi, and add more for a spicier result. Blending the paste ingredients creates a smooth texture that evenly coats the cabbage.

Ingredients List

Here’s what you’ll need to make traditional napa cabbage kimchi:

• Napa Cabbage: 1 large head, quartered and chopped
• Korean Radish: 1 medium radish, julienned
• Gochugaru (Korean Chili Flakes): ¼–½ cup, depending on spice preference
• Salt: ¼ cup, for salting the cabbage
• Fish Sauce: 2–3 tablespoons, or substitute with soy sauce/miso for vegan kimchi
• Garlic: 5–6 cloves, minced
• Ginger: 1 tablespoon, minced
• Green Onions: 4, chopped into 1-inch pieces
• Optional Sweetener: 1–2 tablespoons sugar, grated apple, or pear for natural sweetness

Step-by-Step Instructions

1. Salting the Cabbage
   • Quarter and Rinse: Cut the napa cabbage into quarters and rinse each piece thoroughly under cool water. This initial rinse removes any dirt and helps prepare the cabbage for salting.
   • Salt the Cabbage: Sprinkle salt generously between each leaf, especially near the thick stems where more salt is needed to draw out water. Place the cabbage in a large mixing bowl and let it sit for 1–2 hours, turning every 30 minutes to ensure even salting.
   • Rinse and Drain: After salting, rinse the cabbage thoroughly under cold water to remove excess salt. Squeeze out excess water gently and set aside.
2. Prepare the Kimchi Paste
   • Combine Ingredients: In a separate mixing bowl, combine gochugaru, fish sauce (or vegan substitute), minced garlic, ginger, and optional sweetener (such as sugar, grated apple, or pear).
   • Mix Thoroughly: Stir until a thick paste forms. Adjust the amount of gochugaru based on desired spice level, and taste the paste for a balanced flavor. The paste should have a balanced, slightly sweet, and spicy flavor.
3. Massage the Paste into the Cabbage
   • Add Radish and Green Onions: Add the julienned radish and chopped green onions to the bowl with the cabbage.
   • Massage with Gloves: Wearing gloves, scoop the paste onto the cabbage leaves, radish, and green onions. Massage it into each leaf, ensuring that every part is well-coated. This step is important for even fermentation and flavor distribution.
4. Packing the Kimchi for Fermentation
   • Pack Tightly into a Jar: Transfer the coated cabbage mixture into a clean glass or ceramic jar. Press down firmly to remove any air pockets and allow the natural brine to rise to the surface. Leave about an inch of space at the top of the jar to allow for expansion during fermentation.
   • Add Weight (Optional): Place a fermentation weight on top of the cabbage to keep it submerged in the brine. This step prevents exposure to air, which is essential for proper fermentation.
5. Fermentation Process
   • Seal and Leave at Room Temperature: Cover the jar loosely to allow gases to escape, or use a fermentation lid if available. Let the kimchi ferment at room temperature for 1–5 days, depending on the desired sourness. Check daily to press down the cabbage if needed and taste-test for preferred flavor.
   • Refrigerate: Once the kimchi reaches your preferred level of tanginess, seal the jar tightly and store it in the refrigerator. This slows down fermentation, preserving the flavor and texture. Kimchi will continue to develop flavor over time.

Variations on Kimchi

While Baechu kimchi (napa cabbage kimchi) is the most well-known, there are numerous ways to customize kimchi based on personal preference, seasonal ingredients, and dietary needs. Here are some popular kimchi variations to explore:

1. White Kimchi (Baek Kimchi)

• Description: Baek kimchi is a mild, non-spicy version made without gochugaru (Korean red chili flakes). It’s ideal for those who prefer a less spicy kimchi while still enjoying the complex flavors and benefits of fermented vegetables.
• Flavor Profile: Light, refreshing, slightly tangy, with a mild sweetness from fruits like Asian pear or apple.
• Additional Ingredients: Asian pear, daikon radish, chestnuts, pine nuts, and jujube (Korean dates) for added sweetness and depth of flavor.
• Fermentation Tips: Since it lacks chili flakes, Baek kimchi may take slightly longer to ferment. Taste-test it frequently to ensure it doesn’t over-ferment.

2. Radish Kimchi (Kkakdugi)

• Description: Made with cubed Korean radish, kkakdugi offers a crunchier texture than napa cabbage kimchi and is often served with Korean rice porridge or soups.
• Flavor Profile: Crunchy, spicy, and slightly sweet with a distinct radish flavor that intensifies as it ferments.
• Additional Ingredients: Garlic, ginger, green onions, and gochugaru, as well as a touch of sugar to balance the radish’s natural bitterness.
• Serving Suggestions: Kkakdugi pairs well with mild dishes, adding a punch of flavor and a crunchy contrast.

3. Cucumber Kimchi (Oi Sobagi)

• Description: Oi sobagi is a fresh, lighter kimchi made by stuffing cucumbers with a seasoned vegetable mixture. It’s especially popular in summer for its crisp texture and refreshing taste.
• Flavor Profile: Mildly spicy, refreshing, with a satisfying crunch. It has a shorter fermentation time due to the cucumber’s high water content.
• Additional Ingredients: Korean cucumbers, chives, green onions, garlic, and a small amount of gochugaru for color and spice.
• Fermentation Tips: Oi sobagi has a shorter shelf life and is best consumed within a week of fermentation. It ferments faster and has a milder taste than traditional napa cabbage kimchi.

4. Water Kimchi (Mul Kimchi)

• Description: Mul kimchi is a broth-based kimchi, where vegetables like cabbage and radishes are submerged in a brine. It’s often consumed as a refreshing drink or soup.
• Flavor Profile: Light, tangy, and refreshing, with a hint of spice. The brine is slightly salty and mildly fermented, with subtle flavors of garlic and ginger.
• Additional Ingredients: Water, salt, sugar, garlic, ginger, green onions, and red chilies (for mild spice). Sometimes pear or apple slices are added for sweetness.
• Serving Suggestions: Mul kimchi is served chilled, making it a refreshing side dish or drink in warm weather.

5. Green Onion Kimchi (Pa Kimchi)

• Description: Pa kimchi is made using whole green onions and is known for its bold, spicy flavor. It’s quick to make and ferments relatively quickly due to the smaller surface area.
• Flavor Profile: Spicy and slightly sweet, with the distinct sharpness of green onions.
• Additional Ingredients: Gochugaru, garlic, ginger, fish sauce, and a touch of sugar to balance flavors.
• Serving Suggestions: Great as a side for Korean BBQ or grilled meats, as it adds a strong, spicy flavor that balances rich, savory dishes.

Nutritional Information & Health Benefits of Kimchi

Kimchi is low in calories, high in vitamins and minerals, and rich in probiotics due to the fermentation process. It’s considered a superfood in Korean cuisine, offering numerous health benefits.

Nutritional Breakdown (per 100 grams)

• Calories: Approximately 25–30 calories
• Macronutrients:
  • Carbohydrates: 5–6 grams (mostly from fiber-rich vegetables)
  • Protein: 1–2 grams
  • Fats: Minimal (nearly fat-free, unless oil is added)
• Fiber: Around 2 grams
• Sodium: Varies based on recipe but typically high due to salt content for fermentation.
• Probiotics: Contains beneficial bacteria, mainly Lactobacillus, from fermentation.

Health Benefits of Kimchi

1. Promotes Gut Health
   • The fermentation process produces beneficial probiotics that improve gut health by promoting healthy gut flora. These probiotics aid digestion, reduce bloating, and support overall gastrointestinal health.
2. Boosts Immunity
   • Kimchi contains antioxidants from vegetables like cabbage and radish, as well as immune-supporting vitamins such as vitamin C. Additionally, probiotics help strengthen the immune system by supporting a healthy balance of gut bacteria.
3. Rich in Antioxidants
   • Ingredients like gochugaru, garlic, and ginger provide antioxidants that protect cells from damage caused by free radicals. These antioxidants can help reduce inflammation and lower the risk of chronic diseases.
4. Supports Heart Health
   • The fiber, probiotics, and antioxidants in kimchi may help lower blood pressure, reduce LDL cholesterol levels, and support heart health. The fiber also aids in digestion, which can have positive effects on overall heart health.
5. Aids in Weight Management
   • Kimchi is low in calories but high in fiber, which helps promote satiety and can support weight management when included as part of a balanced diet.
6. Helps Control Blood Sugar
   • Studies have shown that fermented foods, including kimchi, may improve insulin sensitivity, helping to regulate blood sugar levels. The fiber from cabbage and radish also slows sugar absorption, preventing spikes in blood sugar.

Common Mistakes to Avoid & Tips for Perfecting Kimchi

Making kimchi is straightforward but requires attention to detail. Here are some common mistakes to avoid, along with tips for achieving the perfect kimchi.

Common Mistakes to Avoid

1. Over-Salting or Under-Salting the Cabbage
   • Salting is critical to draw out moisture and help with texture, but too much or too little salt can impact the flavor and fermentation process. Use just enough salt to soften the cabbage but rinse thoroughly to avoid excess salt in the final product.
2. Not Rinsing the Cabbage Thoroughly After Salting
   • Failing to rinse the cabbage can leave it too salty, overpowering the kimchi’s flavors. After salting, rinse the cabbage multiple times under cold water and squeeze out any excess liquid to ensure proper seasoning.
3. Using the Wrong Type of Chili Flakes
   • Korean chili flakes, or gochugaru, are specifically made for kimchi and provide the right balance of heat, color, and flavor. Avoid substituting with regular chili powder or crushed red pepper, which may be too spicy or lack the nuanced flavor of gochugaru.
4. Packing Kimchi Too Loosely in the Jar
   • Kimchi should be packed tightly into jars to minimize air exposure. Air pockets can lead to uneven fermentation and may cause mold. Press down firmly as you pack each layer, ensuring the brine rises to cover the vegetables.
5. Using a Metal Container or Utensil for Fermentation
   • Fermentation creates an acidic environment, which can react with metal, affecting the flavor and safety of the kimchi. Always use glass, ceramic, or food-grade plastic containers and wooden or plastic utensils.
6. Over-Fermenting at Room Temperature
   • Kimchi ferments faster at room temperature, so over-fermentation can happen if left out too long, especially in warmer climates. Check daily to gauge the flavor and refrigerate once it reaches the desired sourness.

Tips for Perfecting Kimchi

1. Taste the Paste Before Mixing with Vegetables
   • Adjust the balance of flavors by tasting the paste before applying it to the cabbage. Add more gochugaru for spice, fish sauce for umami, or sugar for sweetness if needed.
2. Ferment at Cooler Temperatures for Milder Kimchi
   • If you prefer a less sour flavor, ferment in a cooler area or transfer to the refrigerator sooner. A slower fermentation process results in a milder, fresher-tasting kimchi.
3. Experiment with Additional Vegetables
   • Traditional kimchi uses napa cabbage and radish, but feel free to add carrots, leeks, or other seasonal vegetables for added texture and flavor.
4. Use a Weight or Fermentation Lid
   • Weighing down the kimchi ensures it stays submerged in the brine, which prevents oxidation and mold growth. If you don’t have a weight, use a smaller jar or a food-safe plastic bag filled with water.
5. Start Small with Gochugaru for Mild Kimchi
   • If you’re new to spicy food or prefer milder flavors, start with a smaller amount of gochugaru and gradually increase as you get accustomed to the spice level.
6. Store in Small Batches for Better Preservation
   • If making a large batch, divide kimchi into smaller jars. Opening one jar at a time helps preserve the flavor and texture of unopened jars, as they won’t be exposed to air repeatedly.

Tips for Storing and Prolonging the Freshness of Kimchi

Proper storage is crucial for maintaining kimchi’s flavor, texture, and health benefits. Kimchi continues to ferment even after it’s refrigerated, which means its flavor evolves over time. Here are some key storage tips to help keep your kimchi fresh and delicious.

How to Store Kimchi

1. Use Airtight Containers
   • Store kimchi in airtight glass or ceramic containers, as these materials don’t react with the acidity of the fermented mixture. Plastic containers can absorb the kimchi’s strong aroma, while metal can react with the acid, altering the flavor.
   • If storing for long periods, consider dividing kimchi into smaller jars. This minimizes the number of times each jar is opened, keeping unopened portions fresh longer.
2. Keep It Refrigerated After Initial Fermentation
   • After the initial 1–5 days of room-temperature fermentation (depending on your preference), transfer the kimchi to the refrigerator. Cold temperatures slow down the fermentation process, preserving the taste and texture for weeks or even months.
   • Kimchi typically stays good in the refrigerator for 3–6 months, depending on its saltiness and initial fermentation level. The longer it’s stored, the more intense the flavor becomes.
3. Submerge the Vegetables in Brine
   • Ensure the vegetables are fully submerged in the brine. This prevents exposure to air, which can lead to mold growth. If the kimchi starts to look dry, you can add a small amount of boiled and cooled salted water.
4. Use Smaller Portions for Long-Term Storage
   • If you’ve made a large batch, portion it into smaller jars. This reduces exposure to air each time you open a jar and preserves the flavor and texture of the remaining portions.

Freezing Kimchi (Optional)

• Kimchi can technically be frozen, but freezing will affect its texture, making the vegetables softer and less crisp. If you plan to use frozen kimchi in cooked dishes (like stews or fried rice), this may be a viable option.
• To freeze, pack kimchi into freezer-safe containers, leaving some space for expansion. Thaw in the refrigerator before use and consume within a month for best flavor.

Troubleshooting Common Kimchi Issues

Fermenting kimchi is relatively straightforward, but a few issues can arise. Here are solutions to common kimchi problems to ensure the best results.

1. Kimchi is Too Salty

• Solution: If the kimchi tastes too salty after the initial fermentation, soak the cabbage in water for 30 minutes before fermenting to draw out excess salt. Another option is to add more fresh, unsalted cabbage or vegetables to balance out the saltiness.
• Preventive Tip: Always rinse the salted cabbage thoroughly before mixing it with the kimchi paste. Using coarse sea salt instead of table salt can also prevent over-salting.

2. Kimchi is Not Fermenting Properly

• Solution: Fermentation is temperature-dependent, so if it’s too cold, the process may be slower. Allow the kimchi to ferment at room temperature for a few extra days. Make sure to taste daily, then refrigerate once it reaches the desired level of tanginess.
• Preventive Tip: Ideal fermentation occurs at room temperature (65–75°F). In cooler climates, you can place the kimchi near a warm spot (but not in direct sunlight) to encourage fermentation.

3. Kimchi Smells Too Strong or Sour

• Solution: Kimchi naturally develops a strong aroma as it ferments, but excessive sourness may indicate over-fermentation. Use over-fermented kimchi in cooked dishes like stews or kimchi pancakes, where the intense flavor can enhance the recipe.
• Preventive Tip: Store kimchi in the refrigerator once it reaches your preferred flavor. If you want a milder taste, refrigerate earlier in the fermentation process.

4. Mold Appears on Kimchi

• Solution: Mold can form if kimchi is exposed to air. If you notice mold on the surface, carefully remove the top layer of kimchi. If the mold is pervasive, discard the batch.
• Preventive Tip: Always ensure the kimchi is submerged in brine, and press down the vegetables regularly to remove air pockets. A fermentation weight can help keep the kimchi submerged.

5. Kimchi is Too Mild

• Solution: Mild kimchi might need more time at room temperature to develop flavor. Let it ferment for an additional 1–2 days, taste-testing daily. Adding a bit more gochugaru to the paste can also boost the flavor if you prefer a spicier result.
• Preventive Tip: To ensure a bold flavor, use high-quality gochugaru and fish sauce. Adjust spices based on your preferred flavor profile before beginning fermentation.

Frequently Asked Questions (FAQs)

1. How Long Should Kimchi Ferment?

• The fermentation time depends on the flavor and texture you prefer. For a mild taste, ferment for 1–2 days at room temperature. For a stronger, tangier flavor, ferment for 3–5 days. Taste daily to determine when to transfer it to the refrigerator.

2. Can I Make Kimchi Without Gochugaru?

• Yes! For a milder, non-spicy version, omit gochugaru and opt for Baek kimchi (white kimchi), which uses garlic, ginger, and fruits like Asian pear for flavor. This variation is ideal for those who prefer kimchi without spice.

3. Is It Normal for Kimchi to Bubble?

• Yes, bubbling is a natural part of fermentation. Carbon dioxide is released as beneficial bacteria break down sugars, which can cause bubbling and sometimes even pressure build-up in tightly sealed jars. Loosen the lid occasionally to release gas if using a standard lid.

4. What’s the Difference Between Kimchi and Sauerkraut?

• While both kimchi and sauerkraut are fermented, kimchi is typically made with napa cabbage, radish, garlic, ginger, and gochugaru. Sauerkraut is usually just cabbage and salt, giving it a milder taste. Kimchi has more complex flavors from additional spices and fish sauce (or other umami elements).

5. Can I Use Table Salt for Kimchi?

• It’s best to use coarse sea salt or kosher salt, as they contain fewer additives and dissolve more evenly. Table salt can make the kimchi too salty and may contain anti-caking agents that interfere with fermentation.

6. How Long Does Kimchi Last in the Refrigerator?

• Properly stored in an airtight container, kimchi can last 3–6 months or even longer in the refrigerator. The flavor will intensify over time, becoming tangier and more sour. Over-fermented kimchi can be used in cooking if the flavor becomes too strong for raw consumption.

7. Can I Make Kimchi Vegan?

• Yes, simply replace fish sauce with soy sauce, miso, or a seaweed-based alternative to achieve similar umami flavors without animal products. Vegan kimchi offers the same probiotic benefits and great taste as traditional versions.

8. Is Kimchi Good for Weight Loss?

• Kimchi is low in calories, high in fiber, and contains probiotics that support digestion—all of which can be helpful for weight management. Its combination of fiber and spice may also help increase feelings of fullness.

9. Can I Freeze Kimchi?

• While you can freeze kimchi, doing so will soften its texture. Frozen kimchi is best used in cooked dishes, like kimchi stew or fried rice, as it loses some of its crunch when thawed.

10. What Can I Do with Leftover Kimchi?

• Kimchi is versatile and can be used in many dishes, such as kimchi fried rice, kimchi pancakes (kimchijeon), kimchi stew (kimchi jjigae), and kimchi grilled cheese. Over-fermented kimchi is particularly great for cooking as it adds depth and tanginess.

Conclusion

Homemade Kimchi (Kimchee) is a rewarding and flavorful addition to your kitchen that brings the benefits of traditional Korean cuisine and fermentation right to your table. Not only is kimchi delicious, but it also offers a range of health benefits thanks to its probiotic content, antioxidants, vitamins, and minerals. By following this comprehensive guide, you’ll be able to create a kimchi that suits your taste, whether you prefer it mild, spicy, or packed with extra ingredients like radish and cucumber.

With its bold flavors, versatility, and health benefits, kimchi can become a staple in a variety of dishes. Try it as a side with rice, as a topping for noodle bowls, or as a flavor enhancer in stews and marinades. Whether you’re making classic napa cabbage kimchi, experimenting with radish or cucumber variations, or exploring a vegan option, this traditional Korean favorite is a simple, flavorful way to add probiotic-rich foods to your diet.

Making kimchi at home is more than just following a recipe; it’s a culinary tradition steeped in history and a fantastic way to connect with the ancient art of fermentation. Enjoy the process, savor the flavors, and share this delicious, health-boosting food with friends and family. With each batch, you’ll gain confidence and discover the joys of homemade kimchi—an essential food in Korean culture and a timeless global favorite.

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