Home Made Kimchi: Jin’s Family Recipes


Post by Portia


Hey there crew,

As you know Jin is South Korean. One of the most important dishes in the South Korean cuisine is Kimchi. Since he moved to Australia he has been buying his Kimchi pre made in bulk. Recently though he decided he was homesick for his families recipe. So he rang his Mum & Dad and got the details and then our house smelled like a South Korean outdoor food market for an afternoon.


So this photo happened on my FaceBook. A couple of my mates asked for the recipe. OK, but every family in South Korean family has their own recipes, often handed down over centuries. Sometimes melding different families recipes through marriage. So today Jin is going to give you two of his families recipes. They are really simple to make and not very expensive either.

Jin finished Kimchi 2016 #1

Here Jin has added both of today’s Home Made Kimch Recipes with roast pork and sliced garlic cloves, wrapped in a lettuce leaf and eaten in one mouthful.

Chinese Cabbage Kimchi

This is what most people think of when they think Kimchi, it’s the most readily available in the store pre-made.

1 Chinese cabbage
1 cup of Sea Salt
About 10 cups of Water
1 Onion (+/- up to you)
2 or 3 Shallot/Scallions (+/- up to you)

  1. Cut Chinese cabbage into quarters, remove core and then cut about 5cm strips
  2. Submerge in sea salt and cold water
  3. Leave it for 2-3 hours until it gets soggy
  4. Mix all the ingredients for the sauce (it needs time for chili power to get wet and swell)
  5. Cut onion in 1cm strips and shallots 2-3cm
  6. Wash Chinese Cabbage with fresh water 3 or 4 times until all the salt is washed off
  7. Drain the water
  8. Mix the sauce, cabbage and onion together
  9. Add shallot and mix
  10. Leave for a minimum of 1 hour before eating but overnight in the fridge is better (gets more sour the longer it’s left)
  11. Done

Jin Cabbage Kimchi 2016 #1

Jin Cabbage Kimchi 2016 #2

Jin Cabbage Kimchi 2016 #4

Jin Cabbage Kimchi 2016 #5

Jin Cabbage Kimchi 2016 #6

Jin Cabbage Kimchi 2016 #7

Jin Cabbage Kimchi 2016 #8

Jin Cabbage Kimchi 2016 #9

Jin Cabbage Kimchi 2016 #10

Radish Kimchi

Now, this Kimchi is traditionally made to go ONLY with boiled pork on celebration days but Jin loves it so much he’s eating it with everything.

1 Large Daikon Radish
3 tbsp of Sea Salt
1/4 cup Sesame Seeds (+/- up to you)
1/4 cup Sesame Oil

  1. Peel large Radish, cut into 1cm discs, then cut discs into 1cm straws (like McDonalds French Fries)
  2. Apply sea salt and mix together
  3. Leave it for 30min-1 hour until it gets soggy, you must be able to bend the Radish straw without it snapping.
  4. Mix all the ingredients for the sauce (it needs time for chili power to get wet and swell)
  5. Wash Radish with fresh water 3 or 4 times until all the salt is washed off
  6. Drain the water
  7. Mix the sauce with Radish (by hand is easier)
  8. Add Sesame Seeds & Sesame Oil
  9. Leave for a minimum of 1 hour before eating but overnight in the fridge is better (gets more sour the longer it’s left)
  10. Done

Jin Radish Kimchi 2016 #1

Jin Radish Kimchi 2016 #2

Jin Radish Kimchi 2016 #3

Jin Radish Kimchi 2016 #4

Jin Radish Kimchi 2016 #5

Jin Radish Kimchi 2016 #6

Kimchi Sauce

This sauce combines with the vegetables and starts a fermentation process. After a few days sitting in your fridge it make lots of lactobacillus with a sour taste. Very good for your digestive system health, much like yoghurt. It should last up to a year in the fridge, getting more sour as it ages. Originally Korean farmers would do this at harvest time so they could have vegetables through the winter, like Westerners pickle.

1 cup of chili powder
1/2 cup of fish sauce
2/3 cup of crushed garlic
3 tbs of sugar

  1. Put all ingredients together in a bowl
  2. Mix all the ingredients quickly
  3. When fully combined it will look like a thick paste
  4.  Set aside till needed
  5. It takes an hour or so for chili power get properly wet and swell
  6. Mix into ready vegetables
  7. Done

Jin Kimchi Sauce 2016 #1

Jin Kimchi Sauce 2016 #2

Jin Kimchi Sauce 2016 #3

Jin finished Kimchi 2016 #2

With love from our family to yours,
Jin & Portia xxx


36 thoughts on “Home Made Kimchi: Jin’s Family Recipes

  1. Wow! The APJ community are so blessed to have such generous souls as Portia and Jin! I discovered Kim Chee when I lived awhile in East Asia, many,many years ago. I have always bought shop made, but cannot wait to try these recipes. Thank you!


    • Hey Bernadette Winfield-Gray,
      Jin is really excited to share. He hopes you enjoy them but wants you to know they will taste a little different to the shop bought ones.
      Portia xx


  2. Portia, this is such a brilliantly healthy and tasty way to get your veggies. There is a real buzz around fermented food now.

    I bet Jin is so pleased he went to the effort of learning to make his own family receipe Kimchi. Bet you’re pretty pleased too!


    • Hey Tara,
      Yes, it was the only way the Koreans could have vegetables through the winter. They are a very healthy crowd in general so it must be working.
      Me? Nope. Sorry. I don’t like the taste of fish in it.
      Portia xx


  3. Thank you for this post, I am bookmarking it!
    Fermented things are my new craze, and a garden full of cabbagey stuff has inspired me to try this. Jin has found an adventurous eater with you…


    • Hey JackieB,
      All your vegetables can be treated like this and they pickle beautifully.
      I am not an adventurous eater really. The taste of fish can make me gag. So while I love how all this stuff looks it is not delicious for me. Then again, if I was really hungry it would look like manna from heaven.
      Portia xx


    • Val, I knew you would get excited about this. Part of the reason I asked Jin for the recipe was so you, and hopefully daisy, could have a go.
      Portia xx


  4. Thank you Jin and Portia for these great recipes! Every once in awhile we do Kimchi making parties hosted by Korean friends. We hang out all day and together make mass quantities of various kinds of Kimchi. Then we eat it fresh and and everyone gets to take home what they like the best. I especially love Radish Kimchi. I won’t wait for the next party and will make these recipes myself! Thank you again!


    • YAY!! Always excellent to add your own knowledge to the herd. Jin is so excited that you’re all interested.
      Hopefully you can take some to your Korean friends, see if they like it too.
      Portia xx


  5. Portia/Jin great recipes, thank you. One technical question ;-), what kind of radish are you using? Here, in the Netherlands, a radish typically is a marble size reddish thingy. Is the radish you are using a daikon? Of if it is a Korean radish, what is it flavour? Maybe like kolhrabi (if you are familiar with that)?


    • Hi Hamamelis,
      Yes, a Daikon radish. They are nearly as big as Jin’s forearm. White with green near the top.
      Portia xx


  6. I think I’ve only ever had the store bought stuff. This reminds me of the time I attempted to make my own sauerkraut. It went okay until it really started to ferment and stink the whole house up. Hubband made me get rid of it. I will give this a try. It seems much easier than sauerkraut. Hopefully less aromatic too.


    • The secret is Tupperware Poodle. Jin keeps those stinks all locked away till he is eating. Quite fragrant though when he’s eating it.
      Portia xx


  7. OMG Portia! Please thank Jin from me – I will certainly give this a go. It looks so delicious and fragrant! Hugs from all of us. Sandra xoxo


    • Hey Sandra,
      Jin is really chuffed that you guys are going to try it. Excellent with schnitzel, he says.
      Portia xx


  8. I am blessed to have a Korean Nephew-in-Law; his granny makes hers, then puts in it pots and buries them in her backyard. SO much deliciousness. Thanks for sharing!


    • WOW! That’s the really old fashioned way. Most city families now have a special kimchi fridge as well as their regular fridge.
      Portia xx


  9. This is so exciting – thank you for sharing the family recipes! I normally get my kimchi from a Korean restaurant down the road but I’m so going to try my hand at these now! I absolutely love Korean food and all the wonderful, generous (and fierce!) people there – spent a few weeks in South Korea some years ago and it was one of the best trips I ever did. Can’t wait to return!


    • Hey Hanna,
      I love Korean BarBQ and they do interesting dumplings. They are my saviours in South Korea because I’m not a fan of seafood or offal (BOTH Jin’s favourites).
      Isn’t South Korea gorgeous?
      Portia xx


  10. Thank you for sharing your recipes! I love Kimchi! I recently discovered a Korean store in Grand Rapids, I was over the moon to finally have a place to buy the products to make the Korean dishes.


    • Hi Hazel,
      How much fun is it going through the Korean stores? Their biscuits and cookware seem so far advanced on our own. I also love their Welshs soft drinks, YUMMY!
      Portia xx


  11. Thank you for these. I enjoy kimchi and can buy it ready-made from a Korean supermarket near me (and it’s good!), but I always wanted to know how to make my own.


    • Hi PattyS.
      You’re welcome. I hope your whole family enjoys these recipes and passes them down to their future generations.
      Portia xx


  12. OmGosh! OmGosh!!! I am so sharing this with my daughter. When she lived in Houston she would go a local Korean market where women would sell their homemade kimchi from stalls. Of course she had her favorite. She’s now found a source near her new apartment near SF. I’m pretty sure she’ll love making this since she loves to cook. And lucky me, I’m pretty sure she will share the results of her labor with me. I love kimchi!
    Thanks for so generously sharing these home food recipes with us.


    • Hey Tatiana,
      Woo Hoo! I hope your daughter gets excited and has a go.
      Also fingers crossed that she shares.
      Portia xx


    • Hey Lauren,
      You’re welcome.
      Jin is so chuffed that people are excited about these. It’s nice when his culture, and something so personal, gets recognised.
      Portia xx


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