Perfect Homemade Kimchi Recipe - Traditional Korean Fermented Dish

Dear Sun-hee,

The market was bustling today—voices calling out, the smell of fresh produce in the air, and the chatter of happy customers. But do you know what the best part was? My kimchi booth was the most crowded of them all! People lined up, smiling as they waited for a taste of our family’s recipe. I saw familiar faces, new faces, even a few curious children peeking over the counter. And oh, how they loved it! Some even asked if I had another dish to serve alongside it.

That’s why I’m writing to you, my dear sister—what should I add to the menu? You’ve always had a way with flavors. Maybe a warm dish to complement the cool spice of kimchi? Something simple but full of heart, just like our mother used to make.

Until you write me back, I’ll keep serving our kimchi with a proud heart. And speaking of which, here is our perfect kimchi recipe—just in case you’ve been slacking on making your own!

Perfect Homemade Kimchi

Ingredients:

• 1 large napa cabbage, chopped

• ¼ cup coarse sea salt

• 2 cups water

• 4 cloves garlic, minced

• 1 thumb-sized piece of ginger, grated

• 2 tablespoons gochugaru (Korean red pepper flakes)

• 2 tablespoons fish sauce

• 1 teaspoon sugar

• 4 green onions, sliced

• 1 small carrot, julienned

• 1 small daikon radish, julienned

Instructions:

1. Dissolve salt in water and soak the cabbage for 2 hours. Drain and rinse well.

2. In a bowl, mix garlic, ginger, gochugaru, fish sauce, and sugar into a paste.

3. Add green onions, carrot, and daikon to the paste and mix well.

4. Massage the paste into the cabbage until well coated.

5. Pack tightly into a jar, pressing down to remove air pockets.

6. Let ferment at room temperature for 2-3 days, then refrigerate.

Enjoy it with love—just like I serve it here at the market! Now, hurry and write me back with your dish idea!

With a full heart and a spicy kitchen,
Ji-young