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Kimchi Recipe: How to Make Kimchi in the Philippines

Kimchi is a beloved Korean dish that has transcended its cultural roots to become a global sensation. This traditional fermented side dish, known for its unique combination of flavors and health benefits, has found its way into kitchens worldwide. Making kimchi at home allows you to customize the ingredients to your taste and dietary preferences. In this step-by-step guide, we will walk you through creating a delicious and authentic homemade kimchi recipe in the Philippines.

Kimchi’s Worldwide Popularity

Kimchi is a staple of Korean cuisine, made by fermenting vegetables with a blend of spices to create a tangy, spicy, and umami-rich condiment. While traditional kimchi is made with Napa cabbage, variations using other vegetables are equally popular. Its global popularity can be attributed to several factors:

how-to-make-kimchi - kimchi benefits

a. Unique Flavor Profile: Kimchi offers a harmonious blend of tanginess, spiciness, and umami, making it a versatile and flavorful addition to various dishes.

b. Health Benefits: This fermented delicacy is rich in probiotics, antioxidants, vitamins, and minerals, promoting gut health, nutrient absorption, and overall well-being.

c. Culinary Versatility: Kimchi can be enjoyed on its own, as a side dish, or used as an ingredient in numerous recipes, expanding its appeal to different cuisines.

In the Philippines, where diverse flavors and culinary influences abound, making kimchi at home is an opportunity to explore the world of fermentation and embrace this beloved dish.

2. Ingredients and Equipment: What You Need to Get Started

Before embarking on your kimchi-making journey, gather the necessary ingredients and equipment. Here’s what you’ll need:


  • 1 large Napa cabbage
  • 1/2 cup sea salt
  • 1 tablespoon sugar
  • 4 cups water
  • 1 cup Korean radish or daikon radish (julienned)
  • 1/2 cup carrots (julienned)
  • 4 green onions (chopped)
  • 1/2 cup Korean red pepper flakes (gochugaru)
  • 1/4 cup fish sauce or soy sauce (for a vegetarian/vegan version)
  • 1/4 cup minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon sugar
  • 1 teaspoon salted shrimp paste (omit for vegetarian/vegan version)


  • Large mixing bowls
  • Cutting board and knife
  • Gloves (for handling red pepper flakes)
  • Airtight glass or plastic container for fermentation
  • Weighing scale

3. Preparing the Napa Cabbage

The Napa cabbage is the star ingredient in kimchi, and properly preparing it is essential to the process. Follow these steps:

  • Cut the Napa cabbage in half lengthwise, and then cut each half into quarters.
  • Dissolve 1/2 cup of sea salt in 4 cups of water to create a brine solution.
  • Submerge the cabbage quarters in the brine, making sure they’re completely covered. Let them soak for 1-2 hours, turning occasionally.
  • After soaking, rinse the cabbage thoroughly to remove excess salt. Gently squeeze out excess water.

4. Creating the Kimchi Paste

The kimchi paste is where the magic happens. It infuses the vegetables with a rich and spicy flavor. Here’s how to create it:

  • In a mixing bowl, combine the Korean red pepper flakes (gochugaru), minced garlic, minced ginger, fish sauce (or soy sauce), sugar, and salted shrimp paste (if using).
  • Mix the ingredients into a thick paste. Be sure to use gloves to avoid direct contact with the red pepper flakes, as they can be quite spicy.

5. Layering and Fermentation

Now that you have your Napa cabbage and kimchi paste ready, it’s time to bring everything together:

  • In a large mixing bowl, combine the julienned Korean radish, carrots, and chopped green onions.
  • Spread the kimchi paste over the vegetables and mix thoroughly, ensuring even coating.
  • Starting from the outer leaves, spread the kimchi paste between the cabbage layers, making sure to coat each leaf.
  • Pack the kimchi into the airtight container, pressing it down to remove air bubbles. Use weights or heavy objects to keep the kimchi submerged in its own liquid.

6. Storing and Enjoying Kimchi

The fermentation process is where the flavors of kimchi truly develop. Follow these steps:

  • Seal the container and store it at room temperature for about 1-5 days to initiate fermentation. The time can vary based on the desired level of fermentation.
  • After the initial fermentation, store the kimchi in the refrigerator to slow down the fermentation process. The flavors will continue to develop over time, with the kimchi becoming more flavorful and complex as it ages.

7. Variations and Customizations

One of the beauties of making kimchi is that you can tailor it to your taste and dietary preferences. Here are some ways to get creative:

  • Experiment with different vegetables like cucumbers, radishes, or bok choy to create unique variations.
  • Adjust the spiciness by varying the amount of red pepper flakes to suit your personal preferences.
  • Create a vegetarian or vegan version by omitting the fish sauce and using soy sauce or other umami-rich ingredients for a savory twist.

8. Health Benefits of Kimchi

Here are some of the health benefits associated with kimchi:

  1. Probiotics: Kimchi is rich in beneficial probiotic bacteria, such as Lactobacillus, which can help support a healthy gut microbiome. These probiotics can aid in digestion, boost the immune system, and may even have a positive impact on mental health.
  2. Digestive Health: The fermentation process of kimchi increases the bioavailability of nutrients in the vegetables, making it easier for the body to digest and absorb these nutrients. Additionally, the probiotics in kimchi can help alleviate digestive problems like bloating and constipation.
  3. Weight Management: Kimchi is low in calories but high in fiber, which can help you feel full and satisfied, potentially aiding in weight management. The capsaicin from chili peppers used in some kimchi recipes may also boost metabolism.
  4. Antioxidants: Kimchi contains various antioxidants, including vitamins A and C, which can help protect the body from oxidative stress and reduce the risk of chronic diseases.
  5. Anti-Inflammatory Properties: Some of the ingredients in kimchi, such as garlic, ginger, and chili peppers, have anti-inflammatory properties. This can be beneficial for conditions with an inflammatory component, like arthritis and certain digestive disorders.
  6. Cardiovascular Health: Kimchi’s active compounds, like garlic and ginger, are associated with potential cardiovascular benefits. They may help lower blood pressure, reduce cholesterol levels, and support heart health.
  7. Immune System Support: The probiotics in kimchi can enhance the gut-brain connection and may contribute to a stronger immune system. A healthy gut microbiome is closely linked to overall immune function.
  8. Cancer Prevention: Some studies suggest that garlic and other bioactive compounds in kimchi may have a role in preventing certain types of cancer, particularly stomach and colorectal cancers.
  9. Skin Health: The vitamins and antioxidants in kimchi can contribute to healthier skin. Eating a diet rich in these nutrients may help improve the appearance and condition of your skin.

9. Cultural Significance and Culinary Exploration

Kimchi holds a special place in Korean culture, not just as a food but as a symbol of tradition and community. Here’s how you can delve deeper into its cultural significance:

  • Explore Kimchi in Traditional Dishes: Try classic Korean recipes like kimchi jjigae (stew) and kimchi bokkeumbap (fried rice) to experience the versatility of this condiment.
  • Embrace the Art of Fermentation: Making kimchi connects you to the ancient art of fermentation, which spans cultures and demonstrates the close relationship between food and community.

Final Words

Making kimchi at home is a rewarding culinary experience that connects you to Korean tradition and the world of fermentation. By following this step-by-step guide, you can create a flavorful and authentic kimchi that suits your taste preferences. Enjoy the process of crafting this beloved dish and savor the unique combination of tanginess, spice, and umami that defines kimchi.

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