Traditional Kimchi Base
A sturdy kimchi base starts with a glutinous rice porridge, which acts as the binding agent for the aromatics. This paste, when mixed with high-quality salted shrimp and fish sauce, allows the seasonings to cling to the vegetables and kickstarts the fermentation process.
Balance the salinity and the sweetness
The porridge must be completely cool before adding the aromatics, or you will cook the garlic and ginger, destroying their sharp bite.
- small saucepan
- whisk
- food processor or mortar and pestle
- mixing bowl
What goes in.
- 2 cupswater
- 2 tbspglutinous rice flour
- 2 tbspbrown sugar
- 1/2 cupgarlic cloves, peeled
- 1 tbspginger, peeled and minced
- 1 mediumyellow onion, roughly chopped
- 1/2 cupfish sauce
- 3 tbspsalted shrimp (saeujeot), minced
- 1 1/2 cupsgochugaru (coarse red chili flakes)
Binding the Aromatics
Cooking the rice flour with water until it becomes a translucent, thin glue ensures the seasoning stays on the cabbage rather than sliding off into the bottom of the jar.
The method.
Make the porridge
Whisk the water and flour in a saucepan over medium heat. When it bubbles and turns clear, stir in the sugar. Remove from heat and let it cool until cold to the touch.
Process aromatics
Pulse the garlic, ginger, and onion in a processor until a coarse puree forms. Do not liquefy it entirely; some texture is preferred.
Combine
In a large bowl, whisk the cooled porridge with the onion-garlic puree, fish sauce, and minced salted shrimp.
Add the chili
Fold in the gochugaru. The mixture should be a deep red, thick paste. Let it sit for 20 minutes before using so the flakes can rehydrate in the liquid.
Other turns to take.
Vegan Base
Replace the fish sauce with high-quality soy sauce or kelp stock, and omit the salted shrimp entirely.
Fruity Base
Add half a grated Korean pear to the onion-garlic puree for a subtle, rounded sweetness that aids fermentation.
When it doesn't go to plan.
Use high-quality gochugaru; if it is dusty or lacks a vibrant red color, the flavor of the final kimchi will be flat.
Do not skip the salted shrimp. It provides the necessary funk and enzymes that push the fermentation forward.
The paste is ready to use once it has thickened into a spreadable consistency.
The ones that keep coming up.
Can I make the base in advance?
Yes. It will keep in the refrigerator in an airtight container for up to one week.
What if the base is too thin?
Add an extra tablespoon of gochugaru and let it sit for ten minutes; the flakes will absorb the excess moisture.
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