Recipe courtesy of Esther Choi


Getting reviews...
If you are serious about Korean cooking, you'll definitely want to make your own kimchi. This spicy medley of pickled vegetables is used as an ingredient and garnish for many Korean recipes. You can determine the "bite" of homemade kimchi by using more or less gochugaru (red chile pepper flakes) and by fermenting it longer - up to a full week if you can stand the heat.
  • Level: Easy
  • Total: 2 days 3 hr 5 min
  • Prep: 40 min
  • Inactive: 2 days 2 hr
  • Cook: 25 min
  • Yield: 4 quarts
Share This Recipe



  1. Place the cabbage in a large bowl and toss with 4 cups of water and the salt. Let sit for 2 hours, tossing the cabbage every 30 minutes. Drain, rinse with cold water and gently pat dry to remove any excess moisture.
  2. Add the rice flour and 2 cups of water to a small saucepan over high heat. Bring to a boil, and then reduce the heat to medium-low. Cook for 20 minutes, whisking constantly, until the liquid is thickened to a ribbon-like consistency and you can see the bottom of the pan while whisking. Set aside to cool.
  3. Combine the fish sauce, sugar, salted shrimp, garlic, ginger, onion and apple pear in a food processor and pulse until smooth. Pour the mixture into a large bowl and then mix in the sweet rice paste and gochugaru until smooth. This will be the kimchi sauce base.
  4. Place the leeks, daikon and scallions in a large bowl and mix with the kimchi sauce. Gently add the cabbage and carefully toss all of the ingredients together until fully incorporated, making sure not to bruise the cabbage. Tightly pack the kimchi into jars or containers with tightly fitting lids, or cover tightly with plastic, making sure it is not exposed to the air. Allow the kimchi to sit at room temperature for at least 2 days, or longer if you desire a stronger flavor. Refrigerate until ready to use.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.