How to Make Kimchi by Chef Daniel Kim

Kimchi is a Korean dish made of fermented vegetables and a variety of seasonings. It gives mixed reviews on most tables but on every Korean's, it is an important part of a meal. Being used to strong flavors, I myself like kimchi but up to a certain amount as the spiciness can tear me up. I love its explosive taste and how it goes so well with other Korean dishes. But kimchi is not just about its flavor because it is also one of the healthiest dishes in Korea. Being fermented, it is rich in probiotics, the good bacteria that's beneficial to our digestive system and kimchi has a specific kind which is lactobacillus kimchii. Additionally, it is also a rich source of dietary fibers, vitamins A, B, C and other minerals.

The importance of kimchi is not limited to its culinary sense because it is also a part of Korea's culture in which kimjang, the ancient traditional making of kimchi, has been existing for the past two thousand years. In December 2013, UNESCO sealed its great value by inscribing it to its List of Intangible Cultural Heritage of Humanity. Traditionally, the women start preparing the kimchi in November then store them in large clay jars underground that are then eaten during winter. There are about 300 different versions that exist, changing between regions and seasons. In summer, the kimchi is white because chili is not added.

In this post, I am sharing with you the recipe of Chef Daniel Kim of Galbi Restaurant in Rome. Over a dinner event at Galbi where he demonstrated the process of making kimchi, he also prepared a full dinner menu using kimchi as an ingredient in all the courses.

Galbi Restaurant

Via Cremara 21/23/25
00198, Rome, Italy
Tel: +39 068842132


Baechu Kimchi

A recipe of Chef Daniel Kim of Galbi Restaurant

Serves 8

  • 2 Chinese cabbages
  • 3 abundant tablespoons salt
  • 2 abundant tablespoons sugar
  • 3 tablespoons fish sauce or anchovy paste
  • 2 tablespoons chili paste
  • 200 grams chili powder (if possible, the Korean one called gochugaru)
  • 2 handfuls spring onions, purèed
  • 30 grams garlic, minced
  • 30 grams ginger, minced
  • 500 grams daikon, julienned

  • 2 mature pears

1. Cut the Chinese cabbage in the middle lengthwise and wash the Chinese cabbages then soak them in brine (for every 1 liter water, add 300 grams of salt). Place something heavy on a bowl to keep the cabbages submerged under the brine.
2.  Cover the bowl with a towel and leave it in the refrigerator for a minimum of 6 hours or overnight. The next day, remove the cabbages from the brine, rinse, dry them up a bit then place them on a large tray.
3. In another bowl, mix the sugar, fish sauce, chili paste, daikon, pears and chili powder. Add the ginger, garlic and spring onions then mix well.
4. Spread the mixture on every length of the cabbage leaf liberally then fold it to make it compact.
5. Place the cabbages in a plastic or glass container then cover with brine.
6. Leave the cabbages in the refrigerator with a temperature of 5 degrees C for about a week before serving.