Here’s How to Make Tasty and Halal Korean Kimchi

Are you interested in Korean dramas?

Must have been familiar with hearing or witnessing kimchi. Korean people often write the word ‘Kimchiiii’ when going to be photographed. Korean restaurants that are now appearing are also often taking kimchi as among the food menus. It’s not always good; the technique for making Korean Kimchi is easy! Kimchi is one of the traditional Korean dishes created from fermented vegetables.

This kimchi is a food that can be eaten together with white rice, other foods, or even on your own. Kimchi has a sour, sweet, and spicy taste that is appetizing. If you like spicy, sour, and sweet food, then we should try it.

Kimchi is also among the healthiest foods because it contains high fiber and low in calories. And if you are on a diet program, kimchi can be used as one of the foods that support your diet, because kimchi is a low-calorie food. Even at supermarkets that store Korean food, they now sell ready-made kimchi packages, and you only need to eat them. But if you want to make it yourself, it is also easy, because the ingredients are easy to find even in supermarkets. Usually, kimchi is made from chicory, turnips, cabbage, and cucumbers.

How to make practical kimchi

This time I will discuss techniques for making Korean kimchi that is easy and practical. Although there are many versions of this kimchi recipe depending on taste and also the region of origin. But I will discuss the basics of creating kimchi. Let’s look at the manufacturing technique

Kimchi ingredients:

  • 1 cabbage
  • 3 carrots, shaved matches / thinly sliced
  • 1 radish, shaved matches / thinly sliced
  • 4 scallions, shaved matches / thinly sliced
  • Salt is not enough more 250 grams

Paste Material:

  • 65 grams of rice flour
  • 750 ml of water
  • 300-gram Korean chili powder (can be replaced by local chili powder)
  • 250 ml fish sauce (if you like)
  • 125 grams of granulated sugar
  • 2 tablespoons of garlic
  • ½ Bombay onions, thinly sliced
  • 1 tablespoon of ginger / chopped ginger

How to create pasta:

  • Prepare a pan, then add rice flour and water.
  • Stir until it dissolves and thickens.
  • After the explosion is present, turn off the stove.
  • Add sugar and stir until mixed.
  • Allow the flour porridge to cool.
  • After it is cold, add the flour porridge to the container/basin.
  • Add the chili powder, fish sauce, ginger, garlic, and onions, stir until evenly distributed.
  • Enter the leeks, turnips, and carrots, stir until evenly distributed.

How to create kimchi:

  • Wash the mustard greens thoroughly with running water, wash thoroughly.
  • Mustard can be cut into two parts, shaved in squares or cared for completely depending on taste.
  • Baluri mustard greens with salt strands by strands to get the stem. Make sure all parts are exposed to salt.
  • Transfer the mustard that has been covered with salt into a container or basin.
  • Let stand about 4 hours or until the mustard greens (shrink), and there will be a lot of standing water.
  • Then wash the cabbage home with running water until it is completely clean so that no salt is left. At least cleaned up to 3 times.
  • Then drain the mustard greens.
  • If the paste has already been made, wear plastic or rubber gloves to avoid irritation when seasoning mustard greens with pasta paste.
  • Take mustard greens, apply with paste that has been created until evenly distributed.
  • After completion, put the mustard in an airtight jar or container but don’t fill it to the brim because, during the process of fermentation, the mustard will release a small amount of water.
  • Leave mustard for about two days at room temperature so that fermentation occurs. But it can also be eaten immediately after the pass is made.
  • The successful fermentation process can be witnessed by the presence of bubbles in the container.
  • After two days, kimchi is ready to be served.


  • Don’t put kimchi directly in the refrigerator before the fermentation process.
  • After the fermentation process has passed, then the kimchi is put in the refrigerator so it can last a long time.
  • If you use local chili powder, the appearance of kimchi will not be as red as Korean chili powder.
  • But the flavor of the local chili powder is spicier compared to Korean chili powder.