Traditional Kimchi with Mama Kim’s Kimchi Seasoning

Mama Kim’s Kimchi Seasoning

A classic Korean kimchi made easy.
Authentic Korean kimchi made simple. Mama Kim's Kimchi Seasoning contains all the essential ingredients you need to make traditional kimchi at home. Simply prepare the cabbage, mix, ferment and enjoy.

Prep Time: 20 minutes
Brining Time: 2–8 hours (optional)
Fermentation Time: 1–60 days
Makes: 1.5–2kg kimchi

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Ingredients

Makes approximately 1.5–2kg kimchi

• 1 medium wombok (Chinese cabbage), approximately 1.2–1.5kg
• 150g Mama Kim's Kimchi Seasoning
• Optional: julienned radish, spring onion or garlic chives

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How to Salt the Cabbage

Option 1: For fresh kimchi (to eat within 1 to 2 weeks)

You can skip salting altogether and use the cabbage raw. However, if storing for a few days or wanting better texture, lightly brine it:

1. Chop the cabbage into bite-sized pieces.

2. Dissolve 50 to 70 grams of salt in 1 to 1.2 litres of water.

3. Pour the brine over the chopped cabbage in a bowl. The water should sit just below the top of the cabbage.

4. Let it sit for about 2 hours, turning the cabbage once halfway through.

5. Rinse once or twice with cold water and drain well.

Option 2: For fermented kimchi (to keep for 2 weeks or more)

Use a stronger brine and longer soak for proper fermentation:

1. Mix 100 to 120 grams of salt per 1 litre of water.

2. Submerge chopped or quartered cabbage completely.

3. Place a plate or weight on top to keep it down.

4. Soak for 8 to 12 hours in a cool place until the leaves bend easily.

5. Rinse two to three times and drain thoroughly.

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Seasoning and Fermentation

1. Place the drained cabbage in a large bowl.

2. Add 150 grams of Mama Kim’s Kimchi Seasoning and mix well by hand. Use gloves.

3. Add optional vegetables if desired and mix again.

4. Taste the mixture and add salt if necessary (recommended 1 to 2 tablespoons).

5. Pack tightly into a clean container, pressing down to remove air pockets. Leave more than 3 cm of space at the top.

6. To help prevent exposure to air, place cling wrap directly on the surface before sealing the lid.

7. Leave at room temperature for 1 to 2 days to start fermentation. Then refrigerate.

8. Enjoy after 1 or 2 weeks for a fresh flavour, or let it ferment longer for a deeper taste.

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Note:
Mama Kim’s Kimchi Seasoning contains all essential ingredients. Feel free to adjust with radish or salt to suit your taste. Always make it saltier than your liking.

Try Kimchi Seasoning Paste